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Focaccia Bread


  • Serves 6.


  • 3/4 cup warm water (110° F)
  • 1/4-oz. pkg. fast-acting yeast
  • 1/2 teaspoon sugar
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 Tablespoon plus 1 teaspoon Parmesan cheese
  • 2 teaspoons chopped fresh rosemary leaves or 3/4 teaspoon dried rosemary


Preheat oven to 400°. Lightly grease a 13 x 9 x 2-inch baking pan. Stir together water, yeast, and sugar in a cup. Allow to sit until foam develops, about 5 minutes. In a small bowl, stir together flour and salt. Gradually stir in yeast mixture until mixture forms a soft dough.

Turn out onto a lightly floured surface and with floured hands knead until smooth and elastic, 5 to 7 minutes. Invert bowl over dough and let rest for 10 minutes. On lightly floured surface, roll out dough into a 13 x 9 rectangle and place in baking pan. Press into corners. Let dough rise, covered loosely with plastic wrap, in a warm place, 20 to 25 minutes or until doubled in size. Sprinkle dough with cheese and rosemary. Using fingertips, press indentations about an inch apart and bake on middle rack of oven for 20 minutes or until golden brown. Cool completely before serving.

Focaccia is great sliced and topped with chopped tomatoes, onions, cilantro, or parsley. Choose your own toppings, top with your favorite cheese, and pop under the oven until cheese melts.

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