Foccacia with olive oil and rosemary

Sides 594
  • Servings 4
  • Preparation 25 minutes
  • Cooking time 20 minutes
  • Calories 0
  • Difficulty easy


  • 30ml (2 tbsp.) Arom olive oil
  • 15ml (1 tbsp.) chopped garlic
  • 15ml (1 tbsp) chopped fresh rosemary
  • 80ml (1/3 cup) grated Parmesan cheese
  • 2.5ml (1/2 tsp) fleur de sel
  • (For the paste)
  • 10ml (2 teaspoons) sugar
  • 1 bag of 8g traditional active yeast
  • 60ml (1/4 cup) Arom olive oil
  • 10ml (2 teaspoons) salt
  • 1.375 liters (5 1/2 cups) all-purpose flour


  1. In a large bowl, combine 500 mL (2 cups) warm water with sugar and yeast. Let stand for 5 minutes.
  2. Add oil and salt. Stir.
  3. Gradually stir in flour until dough forms a ball. If dough is too sticky, add a little flour.
  4. On a floured surface, knead the dough ball for 4 to 5 minutes.
  5. Place the dough in a lightly oiled bowl. Cover with a cloth and let rest for 1 to 2 hours near a heat source, until the dough has doubled in size.
  6. Deflate the dough by pushing a fist into it. Wrap the dough ball in plastic wrap and place in an airtight bag. Place the bag in the refrigerator.
  7. Preheat oven to 220ºC (475ºF).
  8. On a baking sheet lined with parchment paper, stretch the dough into a rectangle of about 30cm x 45cm. Cover with a cloth and let rest for 1 hour.
  9. Using your fingertips, make small cavities in the dough. Brush with olive oil.
  10. Garnish with garlic, rosemary, parmesan and fleur de sel.
  11. Bake for 20 to 25 minutes, until golden brown.

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