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Rosemary Focaccia

A quick & easy recipe by Julie Van Rosendaal

Rosemary Focaccia

Total Time:

25mins

Prep:

5mins

Cook:

20mins

Skill Level:

Easy

Ingredients

  • 1 lb. pizza dough, thawed if frozen
  • olive oil
  • 1 garlic clove, crushed (optional)
  • 1 sprig rosemary
  • coarse or flaky salt

How to Make It

Preheat the oven to 425˚F. Pat or press the dough out into a round, rectangle or oval about an inch thick on a parchment-lined baking sheet and press your finger deep into the dough, all over the surface. Brush generously with oil (or if you want it garlicky, pour some oil into a small dish and stir the crushed garlic into it before brushing over the surface.)

Pull the leaves off the rosemary sprig and roughly chop them; sprinkle over the focaccia along with some flaky salt. Bake for 20 minutes, or until deep golden. Cut into squares or wedges to serve.

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