Rosemary Focaccia

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Rosemary Focaccia
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45 min.
ready in 2 h. 10 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The olive oil with its almost 80 percent unsaturated fatty acids lowers the cholesterol level and also has a positive influence on the blood pressure. This lowers the risk of heart attack and strokes.

With this simple basic recipe you have a perfect basis for many delicious variations. For example, how about a focaccia bread with tomatoes, Italian herbs or cheese. The bread goes well with grilled food, salad or antipasti. Our top 30 recipes for antipasti can be found here.

1 bread contains
(Percentage of daily recommendation)
Calorie92 kcal(4 %)
Protein2.26 g(2 %)
Fat3.79 g(3 %)
Carbohydrates12.85 g(9 %)
Sugar added0 g(0 %)
Roughage0.05 g(0 %)
Vitamin A0.51 mg(64 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.49 mg(4 %)
Vitamin B₆0 mg(0 %)
Folate2.14 μg(1 %)
Pantothenic acid0.01 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.04 mg(0 %)
Potassium51.97 mg(1 %)
Calcium11.72 mg(1 %)
Magnesium0.21 mg(0 %)
Iron0.61 mg(4 %)
Zinc0.01 mg(0 %)
Saturated fatty acids0.47 g
Cholesterol0 mg


½ cube Yeast (21 grams)
400 grams Pastry flour
½ teaspoon salt
6 tablespoons olive oil
Pastry flour (for the work surface)
coarse Sea salt
2 sprigs rosemary
How healthy are the main ingredients?
olive oilrosemarysalt

Preparation steps


Mix the yeast with about 200 ml (approximately 3/4 cup) of warm water until completely dissolved. Mix the flour with the salt in a bowl. Mix the dissolved yeast with 4 tablespoons of olive oil and pour into the flour. Knead with the dough hook of an electric hand mixer to form a smooth dough, this will take a few minutes. The dough should have a soft, smooth texture and pull away from  the rim of the bowl. If the dough is too soft, add a little flour. If it is too hard, add a little lukewarm water. Cover the finished dough with a kitchen towel and let it sit in a warm, draft-free place for about 45 minutes.


Line two baking sheets with parchment paper.


Knead the dough well once more on a floured surface. Divide the dough in half and roll each out into circles of about 30 cm length (approximately 12 inches). Place the dough on the baking sheets and re-cover with a kitchen towel. Let sit another 15 minutes in a warm place.


Preheat the oven to 220°C (approximately 425°F).


With your knuckles, make small impressions in the surface of the dough and prick it several times with a fork. Brush with the remaining olive oil and sprinkle with sea salt. Rinse the rosemary, shake dry and pluck the needles. Sprinkle on the dough and bake for about 25 minutes.


Best served lukewarm as an appetizer.