Baking · Focaccia
Rosemary Sheet Pan Focaccia
Whole dried rosemary releases a piney aroma when rubbed between your fingers. Olive oil pools in the dimples of this simple yeast dough, making golden edges around a soft center.
Jump to ingredients
- Yield
- 9 squares
- Prep
- 15 min
- Cook
- 25 min
- Rest / chill
- 120 min
- Total
- 160 min
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon fine salt
- 1 cup warm water, about 100°F
3 tablespoons olive oil, dividedBragg: USDA Organic
1 teaspoon whole dried rosemary, lightly crushedFrontier Herb: USDA Organic
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Stir the dough
Mix flour, yeast and salt. Stir in warm water and 1 tablespoon oil until no dry flour remains; the dough will be sticky. Cover and rise about 75 minutes until nearly doubled.
Stretch into pan
Oil a 9-inch square metal pan with 1 tablespoon oil. Ease dough into it with oiled fingers, allowing 10 minutes to relax while stretching; cover and let puff for about 25 more minutes.
Dimple and season
Heat the oven to 425°F during the final rise. Drizzle remaining oil over dough, press deep dimples with oiled fingers and scatter crushed rosemary evenly.
Bake the bread
Bake for 22 to 25 minutes until deeply golden with a set center. Lift onto a rack and cool for 10 minutes before cutting; total resting and cooling time is about 120 minutes.
Kitchen tips
Keep water warm rather than hot to avoid damaging yeast.
Rub rosemary briefly between your fingers so the whole leaves are less needle-like.
Substitutions
Replace rosemary with 1/2 teaspoon dried thyme for a different herb note.
This dough relies on wheat gluten; for a gluten-free version use a dedicated gluten-free focaccia formula rather than swapping flour cup for cup. No dairy is added; check labels for dairy-free needs.
Storage
Keep cooled bread airtight for up to 2 days at room temperature, or freeze portions for up to 1 month.
Serving suggestions
Cut into nine squares and serve warm beside soup or the butter bean skillet; offer extra oil separately if desired.
Make ahead
Bake a day ahead, cool fully and wrap. Refresh uncovered in a 350°F oven for 5 to 8 minutes before serving.
Allergen details
Contains: wheat.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Bragg - Olive Oil - Organic - Extra Virgin - 16 fl oz × 1 — $22.38
- Frontier Herb Rosemary Leaf - Organic - Whole - 0.85 oz × 1 — $5.86
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Read recipe →Frequently asked questions
Why does the dough spring back?
The dough needs to relax. Pause for 10 minutes, then stretch gently with oiled fingers rather than tearing it.
Can I use active dry yeast?
Use the same amount, first dissolving it in the warm water according to its package. Rising time may be longer; look for puffed dough.