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Rosemary and Sea Salt Focaccia

Rosemary and Sea Salt Focaccia
Soft and chewy focaccia bread, loaded with fresh chopped rosemary and lots of good quality extra virgin olive oil! Use this bread for sandwiches, or just dip it in some balsamic vinegar for the perfect appetizer.



  • 1 cup water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 2 cups whole wheat flour, divided
  • 1 1/4 cups all-purpose white flour, divided
  • 2 tablespoons olive oil, plus more for brushing on top
  • 1 teaspoon table salt
  • 1/4 cup chopped fresh rosemary, divided
  • Sea salt for garnishing


  • In a bowl of a stand mixer fitted with a dough hook combine the water and yeast. Stir to dissolve. Add 1 cup of whole wheat flour and 1/2 cup of all-purpose flour. Using the paddle attachment, mix on low speed for 3 minutes. Cover with a towel and let rise for 30 minutes.
  • Prepare two 6-inch cast-iron (or any oven-safe) skillets by rubbing generously with olive oil.
  • Stir in olive oil, salt and 2 tablespoons of the rosemary to the dough. Add remaining 1 cup of whole wheat flour and 3/4 cup of all-purpose flour. Switch to dough hook attachment. Mix on low speed for 3-4 minutes. Add more flour if the dough is still very sticky, one tablespoon at a time; but it should be soft and not too stiff and wrapped around the dough hook.
  • Turn dough onto a lightly floured surface. Gently knead the dough into a ball, then divide in 2 equal pieces. Knead each piece into a ball and place in the prepared skillets. Press down on them to fill the space. Cover with a towel and let rise for about 30 minutes.
  • Preheat the oven to 400°F.
  • Using a pastry brush, gently glaze each dough with olive oil and then sprinkle the remaining rosemary over the top. Slice each loaf in a diagonal pattern with a sharp serrated knife and sprinkle with some sea salt flakes.
  • Bake in the oven for about 25 minutes and the bread is golden brown. Once the bread comes out of the oven, brush with more olive oil and let cool.


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Review & Comments

Ann Saxon | Reply

Can I replace whole wheat flour with all purpose flour?

Red Star Yeast | Reply

Hi Ann – Yes you can. The amount of water, kneading and rise times may vary. Just keep an eye on your dough.
Happy baking!

Marilyn C | Reply

Specifically what type of 6″ skillet should be used? Does it need to be cast iron?

Red Star Yeast | Reply

Hi Marilyn – Cast-iron or any oven-safe skillet will work.
Happy baking!

Sandy Larivee | Reply

I have a Emile Henry focaccia baker that’s 16 x 12.5 would this recipe be to small for my baker? TIA

Red Star Yeast | Reply

Hi Sandy – The dough may not fully spread out to the edge of the baker, but you could still bake it in this pan. Let us know if you give it a try!
Happy baking!

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Lisa | Reply

5 stars
Great focaccia!

Andrea | Reply

Can ypu make one big loaf in a 12″ skillet? Or would 6″ cake pans work? I don’t own any 6″ skillets.

Red Star Yeast | Reply

Hi Andrea,
I don’t see why the 12-inch skillet shouldn’t work. You may need to adjust the bake time, so keep an eye on your focaccia.

Happy baking!

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