Rosemary Focaccia Bread

June 1, 2021, 9:03 a.m.

This is my all-time favorite bread to make at home. It ends up sweet, moist, and you don't even need butter on it. I like to top it with cheddar or jack cheese to make it even better.

  • 1 1/3 cups Water (warm)
  • 2 tsp Honey
  • 1 package (7g) Yeast
  • 3 1/2 cups Flour (all-purpose)
  • 1/4 cup Olive Oil
  • 2 tsp Salt
  • 2 sprigs Rosemary
  • 1 1/2 cups Shredded Cheddar Cheese
  1. Proof the yeast. Mix the warm water (not too hot) with the honey, and add the yeast. Stir gently and wait until the yeast starts to foam (about 5 minutes).
  2. Add in the flour and olive oil and begin mixing. Add the salt as well and begin forming a dough.
  3. Dump the dough out onto a floured surface and knead it for 5 minutes until you get a nice sticky dough. Add a pinch of water as needed.
  4. Coat a large bowl with a little olive oil, add the dough, cover with plastic wrap, and let the dough rise for about an hour or until at least doubled in size.
  5. Remove the dough from the bowl and flatten it out. Shape it into a circle (for a cast iron pan), or a rectangle (for a baking sheet), and place it in your greased pan. Using your fingers, poke deep dents all over the dough surface
  6. Drizzle the top of the dough with olive oil, and sprinkle some more salt and the rosemary on top. Then preheat your oven to 400 degrees F while letting the dough rise for another 20 minutes.
  7. Bake for 20 minutes, until slightly golden and/or the cheese is crispy on top. Serve end enjoy!
  8. (Optional): Before baking, add 1-1 1/2 cups of shredded cheese of choice to the top of the loaf.