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cooked rosemary focaccia

Rosemary Focaccia Bread

Flat oven-baked Italian bread similar in style and texture to pizza dough. You can use it as a side to many meals or as sandwich bread.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Resting Time 3 hrs 30 mins
Total Time 4 hrs 15 mins
Course Appetizer, Savory Snack, Sides
Cuisine Italian, Plant-based, Vegan, Vegetarian
Servings 18 Servings
Calories 152 kcal


  • 1 pound 0 Flour Full Strength Manitoba flour
  • 3.5 ounces Semolina hard durum wheat
  • 5 tablespoons olive oil extra-virgin
  • 2 tablespoons sea salt
  • 2 tablespoons coarse salt
  • 2 tablespoons cane sugar
  • 0.35 ounce brewer’s yeast dry
  • 1 ⅓ cups water warm
  • 1 sprig rosemary fresh, it’s OK if you only have dry


  • Dilute the sugar and yeast in the water. Let it rest for 10 minutes. You should see some bubbles on top of the mix.
  • Meanwhile, mix in a bowl 14 ounces (400 grams) of the 0 Flour, the Semolina, two fine salt tbsp and 2 tbsp of the olive oil.
  • Add the yeast water. Mix it. It should be sticky.
  • Take out of the bowl and stretch and fold it for 20 minutes, adding the remaining 3.5 ounces (100 grams) of flour when needed.
  • Divide the dough into two pieces.
  • Stretch each one into a rectangle, and fold in three parts, like folding a letter.
  • Leave the “closing.”
  • Place each piece on an oiled pan. Put some olive oil on top of each piece until they are fully covered, and then cover them with plastic wrap. Air is the worst enemy of your dough. It will make a hard crust on it if you leave it uncovered.
  • Let it rise for 30 minutes close to a warm place in your kitchen or close to a heater.
  • Take the raised dough, fold it in thirds again, and give it a rectangle shape to cover your pan.
  • Let it rise for a minimum of 3 hours.
  • Pre-heat your oven at 250 Celcius or 480 Fahrenheits.
  • Press your fingers on the dough.
  • Add the remaining oil, so it covers the “valleys” that your fingers left.
  • Add the coarse salt and the rosemary sprigs.
  • Put any oven-resistant pan on the bottom of the oven with 2 cups of water (this helps to ensure the same temperature is kept in all the ovens if you don’t have an oven with a fan).
  • Bake the Focaccia for 15 mins or until golden on top, without opening the oven in the process.


If you are not making two focaccias, use the second piece for a pizza, that’s what I do. The same dough works perfectly; I just eliminate the extra oil, the rosemary, and the coarse salt.


Calories: 152kcalCarbohydrates: 24gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 1552mgPotassium: 41mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Keyword bread, focaccia
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