Classic Rosemary Focaccia


Last weekend we got invited to a last minute birthday party and were asked to bring something healthy to eat. I hemmed and hawed over some appetizer recipes I had but finally got too lazy to do any actual work and decided on my go-to Focaccia recipe.


This recipe couldn’t be easier. Everything goes into the mixer and the dough hook does the work for you. As long as you have a little time to kill (it takes an hour and a half to rise), it requires very little work at all.

As I was feeling so incredibly lazy about making this bread, I left my mixer unattended while it was kneading for five minutes and the whole thing just hopped itself off my counter and onto the floor. I was in the living room, where I may or may not have been drinking a casual Sunday afternoon beer, when I heard the crash.

I ran into the kitchen shrieking “Oh, no! Oh, no! Oh, no!” with the husband following at my heels. I knelt to the ground where my beautiful green Kitchenaid mixer lay completely upside down and turned to the husband to scream “Get out of here! You don’t need to see this!”

I cradled the mixer in my arms and returned it to the counter. The dough had remained entirely in the bowl and the mixer didn’t have a scratch on it. I turned it back on and it began to knead again like nothing had happened. Thank you, Kitchenaid, for making a product that even I can use and abuse without fear.

The husband still gives me a hard time for reacting the way I did (“It was like you let a baby roll off the bed or something.”).

The moral of the story is make sure your mixer has at least a few feet of space to hop around on before you abandon it to do your hard work while you go have a beer (or two).

Here’s the recipe:

Makes: One Loaf


  • 1 package of active dry yeast (about two heaping teaspoons if you have the kind in a jar)
  • 4 1/2 cups flour (all-purpose is fine, bread flour is better)
  • 1/4 cup olive oil plus an extra 3 Tbsp. for topping
  • 2 tsp. table salt
  • 1 tsp. coarse sea salt
  • 1 2/3 cups warm water
  • 1 tsp. garlic powder
  • 1 Tbsp. chopped fresh herbs (rosemary is perfect for this recipe, but you could also try oregano or thyme). If you want to use dry herbs (because you’re lazy), stick with just 1 tsp. for the dough.


  1. Dissolve the yeast in the warm water for about 5 minutes, until it becomes cloudy and bubble.
  2. Mix the flour, table salt, garlic powder, and fresh or dry herbs in the bowl of a mixer with the paddle attachment.
  3.  With the mixer running on low, pour in the yeast mixture and olive oil until the dough becomes formed and sticky.
  4. Switch over to the dough hook, and knead on medium to high for about 5 minutes. This is the part where your mixer will jump around on your kitchen counter so proceed with caution.
  5. Toss a little extra flour around the edges of the bowl and knead for another 5 minutes on low.
  6. Remove the dough from the mixer bowl and transfer to large bowl that has been oiled. Let it hang out there for about an hour and half until it has doubled in size.
  7. Preheat the oven to 425 degrees Fahrenheit when the dough has about 15 minutes left to rise.
  8. Once the dough has fully risen, gently dump it out onto a baking sheet that you’ve lined with parchment paper and shape it into a flat, rounded, loaf.
  9. Poke the heck out of it with your fingers to make the little indentations, then drizzle the extra olive oil over the top, brush it to distribute evenly,  and finish it with coarse sea salt.
  10. Bake for about 30 minutes until golden brown. Give it about 30 minutes to rest before you cut into it or it will go stale very quickly.
  11. NOTE: Don’t try serving this without olive oil and vinegar for dipping. That’s just not cool.

Recipe adapted from A Chow Life.


Nutrition (1/12th of the recipe):

213 calories, 5 g. fat, 5 g. protein, 36 g. carbs, 1.5 g. fiber. WW PointsPlus: 6


2 responses »

  1. Pingback: Curried Carrot Soup | if looks could kale

  2. Pingback: Curried Carrot Soup

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