Homemade Rosemary Romano Focaccia
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
  • 1 ⅓ cups warm water
  • 1 (¼-oz) package dry active yeast
  • 3 cups all-purpose flour
  • 2 tablespoon unsalted butter, softened
  • 1 teaspoon kosher salt, plus additional for sprinkling
  • 1 teaspoon dried rosemary
  • 2 tablespoon olive oil
  • ¼ cup freshly grated pecorino romano cheese
  • fresh ground pepper
  1. In a small bowl, add the warm water and sprinkle the yeast on top. Let sit for 6-7 minutes, until the yeast foams. Stir well.
  2. In the bowl of a stand mixer fitted with the dough hook, mix together the flour, butter, salt, rosemary and the yeast mixture. Allow to mix for about 10 minutes, until the dough is elastic-y.
  3. Turn the dough out into a bowl sprayed with cooking oil spray, and turn to coat. Cover with a clean kitchen towel and set in a cool, dry place to rise for 1 hour.
  4. Brush a 9x13-inch rimmed baking sheet with 1 tablespoon olive oil. Spread dough out on the sheet press with fingers to dimple all over. Brush with remaining 1 tablespoon of olive oil. Sprinkle with salt, pepper and grated romano cheese. Cover with a kitchen towel and allow to rise an additional 30 minutes.
  5. Preheat the oven to 400 degrees. Bake for 20-25 minutes, until golden.
  6. Let cool slightly before removing from the pan and cutting into pieces. Serve warm.
Recipe by Sarah's Cucina Bella at https://sarahscucinabella.com/2015/04/07/homemade-rosemary-romano-focaccia/