Rosemary Focaccia Two Ways: From Your Garden to the Oven

                                                        Credit: Natalia Olivera from Pexels.com

There’s something incredibly satisfying about turning your homegrown rosemary into warm, golden focaccia — crisp on the outside, soft on the inside, and bursting with herb-infused flavor. Whether you’re new to bread-making or ready to level up, here are two delicious ways to enjoy rosemary focaccia right from your garden pots to your kitchen table.

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✨ Version 1: Classic Rosemary Focaccia

Ingredients:

• 2¼ tsp (1 packet) active dry yeast

• 1¾ cups (420 ml) warm water

• 1 tsp honey or sugar

• 5 cups (625 g) all-purpose flour

• 2 tsp sea salt

• ¼ cup (60 ml) olive oil (plus more for greasing and topping)

• 1–2 tbsp fresh rosemary, finely chopped

• Flaky sea salt, for topping

                              

                    Image Credit: Natalia Olivera from Pexels.com 

Instructions:   

1. Activate the yeast:
   In a large mixing bowl, stir yeast and honey into warm water. Let sit for 5–10 minutes until foamy.

2. Make the dough:
   Add flour, sea salt, and olive oil to the bowl. Stir to form a rough dough, then knead for 8–10 minutes (or use a stand mixer with a dough hook). Dough should be soft and slightly sticky.

3. First rise:
   Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size — about 1 to 1½ hours.

4. Shape it:
   Drizzle olive oil into a 9x13-inch (23x33 cm) baking pan. Gently stretch the dough to fit the pan, pressing it into the corners. Cover and let rise again for 20–30 minutes.

5. Top it:
   Dimple the dough with your fingertips. Drizzle generously with olive oil, sprinkle chopped rosemary and flaky sea salt on top.

6. Bake:
   Preheat oven to 425°F (220°C). Bake for 20–25 minutes until golden brown. Cool slightly before slicing.

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🌿 Version 2: Garden-Style Focaccia (with Roasted Garlic & Olives)

Ingredients:

(Same base as above, with the following additions)

• 1 head of garlic, roasted

• ¼ cup (40 g) pitted olives, halved (black or green)

• Optional: sliced cherry tomatoes or sun-dried tomatoes

• Extra rosemary sprigs for decoration

Instructions:

Follow the same steps as the classic version, but before baking:

• Scatter roasted garlic cloves and olives evenly across the top.

• Add extra rosemary sprigs or tomato slices for color and flavor.

• Press gently into the dough before baking.

Bake as directed. The edges will crisp beautifully, and the toppings will caramelize for extra garden goodness.

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🧂 Tips & Storage

• Let the focaccia cool slightly before slicing — this helps it stay fluffy.

• Store leftovers in an airtight container for up to 3 days.

• Focaccia freezes well! Wrap slices individually and pop in the toaster oven when ready to eat.

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💬 Share Your Bake!

Tried one of these? I’d love to see your creations! Share a photo in the comments or tag your version on Pinterest. Bonus points if you used your own homegrown rosemary 🌿

 Until then....

 Happy Baking!

The Grey-Haired Gardener🌸