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Rosemary Olive Oil Focaccia Bread
Rosemary Olive Oil Focaccia Bread
Rosemary Olive Oil Focaccia Bread
Item#: RoseFoca
3 1/4 cups all-purpose flour (you can substitute up to 1 1/3 cups whole wheat flour)
1 envelope Fleischmann¡¯s RapidRise Yeast
1 tablespoon sugar
1 teaspoon salt
1/4 cup Rosemary Olive Oil, divided
1 2/3 cups very warm water (120¢ªF to 130¢ªF)
2 tablespoon shredded Parmesan cheese
1 tablespoon Italian herd seasoning
1/4 teaspoon course sea salt

Mix flour, undissolved yeast, sugar and salt in a large bowl. Add 2 tablespoons olive oil and water, stirring until well mixed. Spread dough into greased 13 x 9-inch pan. Cover. Let rise until doubled, about 30 minutes. Poke multiple holes into the dough using the handle of a wooden spoon. Drizzle 2 tablespoons of olive oil over dough; sprinkle with Parmesan cheese, Italian herb seasoning and sea salt. Cover. Let rise an additional 15 minutes while oven preheats to 375¢ªF. Bake 30-35 minutes until lightly browned. Cool slightly and cut into slices, serve warm. Serve with additional Rosemary Olive Oil for dipping.