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This was our most popular bread last year and I never even announced it, took pictures of it, or anything! You guys just loved it from day one and I never had to advertise it, partially because it advertised itself with its incredible scents. Works great as a side, deli sandwich, breakfast sandwich, diet killer, you name it!

Unfortunately, this recipe is written in weight versus volume (cups and such). I know most average bakers don't own a scale, but honestly, I can't recommend owning one enough. It enables you to weigh things equally, allowing for better bakes! I owned two Escali scales and never had a problem with them.


375 grams bread flour

375 grams all purpose flour

1 Tb salt

8 grams active dry yeast

100 mL olive oil

400-500 mL water

cornmeal for dusting

dried rosemary

2-3 cloves garlic, minced

coarse salt

30 mL olive oil

30 mL water

In the bowl of a stand mixer fitted with a dough hook, weigh flours, salt, and yeast (weigh salt and yeast on opposite sides of the bowl as salt can kill yeast if they touch directly). Stir to combine. Add in olive oil and water, kneading on medium speed until dough pulls away from the sides of the bowl, adding extra water if it feels dry or the flour at the bottom of the bowl doesn't incorporate well.

Cover bowl with plastic wrap and allow to rise for 1-2 hours or until doubled in size.

When dough is risen, prepare a baking sheet with parchment or silicone mat. Dust with cornmeal. Tip dough out of bowl onto counter, pulling into a rough rectangle shape and place into baking sheet, stretching to the edges as best you can (it doesn't have to be perfect). Brush with oil, then allow to rise for another 30-60 minutes or until puffy.

Preheat oven to 425 about halfway through the second rise. While the oven is preheating, whisk together the 30 mL of oil and water until completely combined. Poke several holes into the focaccia dough and pour oil mixture over the whole loaf. Sprinkle garlic, rosemary, and coarse salt to taste (I went heavy on the garlic!), then bake for 25 minutes, or until deep golden brown. Some of the oil may not soak in during the baking time, that's okay; while the bread cools, it'll soak in.

This bread can be enjoyed warm or fully cooled, but you're missing out if you don't try this one warm. Leftovers can be kept in plastic bags for about a week.

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