Foccacia Rosemary Bread Recipe

Susan Belsinger shares this savory Italian foccacia rosemary bread recipe using fresh herbs from the garden.

| January/February 2007

Learn how to make this Italian foccacia rosemary bread recipe, perfect as a side dish to pasta.

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I first ate foccacia al ramerino when I was a student living in Perugia. We'd stop on our way to Italian class and get a piece of this fragrant foccacia, which was cut into 6-inch squares, and have it for breakfast, licking the olive oil from our fingers as we walked to the Universita. This recipe is an adaptation of that wonderful, savory bread.

The best homemade foccacia is cooked at a high heat on a baking stone, or on tiles. The oven needs to be set a little lower when the foccacia is baked on a metal pan. Because foccacia is generally too big to be handled with a pizza peel, I bake mine on a dark metal baking sheet, sprinkled with cornmeal so that the dough doesn't stick.

Foccacia Rosemary Bread Recipe

Makes one 10- by 15-inch foccacia.

This recipe yields enough dough for one thick foccacia; I often double it and keep one in the fridge to bake a day or two later, or freeze the dough to thaw before using at a later date.

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