Rosemary Focaccia – From the Binders of M&P

Last night I started going through some cookbooks my Mommom gave me after Poppie passed away. I was going to start making breads, since that’s what Poppie used to do all the time. And recently my 101 yr old great-aunt Carm thought I was my grandmother for a couple minutes and asked about my father-in-law’s bakery, so I figure it must run in the family! (The bread making not the Alzheimer’s – but I’ll keep my fingers crossed on that one too!) Before I actually picked out a bread to start prepping, I remembered a couple binders Mommom gave me at the same time with recipes that they cut out, tested & kept for later use, I thought these recipes might be better to start with…

I decided to make the Rosemary Focaccia, it was that or Biscotti (think I may test those waters tonight). It was delicious! Don’t ask me where this recipe came from, I have no idea. It was a little vertical cut out that had since turned an aging yellowish-brown color.

Back to the recipe…I decided to split the dough & make a thinner focaccia, that’s just preference. You can make what you want, obviously. Either way I thought I should share this recipe with all of you…

Rosemary Focaccia
from the Binders of my Mommom & Poppie


2.5 tsps (a 1/4 ounce package) active dry yeast
1.5 tsps of sugar
4-4.5 cups all purpose flour
1.5 tsps salt
1 Tbsp olive oil
1 Tbsp dried  rosemary crumbled – I used fresh, it was great!
1/4 cup chopped onion


In a large bowl stir together the yeast, the sugar, and 1 1/3 cups lukewarm water and proof the yeast mixture fro 20 mins, or until it is foamy.

Stir in 4 cups of the flour and he salt, adding as much of the remaining 1/2 cup flour as necessary to form a soft and slightly sticky dough. Transfer the dough to a lightly oiled bowl, turn it to coat  it with the oil, and let it rise, covered, in a warm place for 1 hour, or until it is double in bulk.

Preheat oven to 375 degrees.

Add the oil, the rosemary, and the onion and knead the dough until the ingredients are combined well. Press the dough with lightly oiled hands into a well oiled 15 1/2 – by 10 1/2- inch pan and let it rise, covered loosely, for 30 mins.

Bake the focaccia in the middle of the oven for 35-40 mins, or until it is pale golden, transfer it to a rack, and let it cool for 10 mins.

Serve the focaccia warm or at room temp. Makes 1 flat-bread. (or if you split it in two like me – it makes 2 ;))

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2 Responses to “Rosemary Focaccia – From the Binders of M&P”

  1. June 20, 2011 at 12:55 pm #

    Post about this more!! This is EXACTLY what I come here for.


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