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Rosemary Focaccia

  • Yield: 1 (9 by 13-inch) bread


  • 6 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 3 envelopes (3/4 ounce) active dry yeast
  • 2 teaspoons sugar
  • 2 cups warm water (about 110 degrees F.)
  • 5 1/2 cups bread flour (or more as needed)
  • 3 teaspoons fine salt
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon kosher salt


  • Lightly oil a large bowl with 1 teaspoon of the oil and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast, sugar, water, and 2 tablespoons of the oil, stir and let sit until foamy, about 5 minutes. Add the flour and the fine salt, and mix on low speed until the dough comes together and forms a ball, 2 to 3 minutes. Increase the speed to medium and mix for 8 minutes. If the dough is still sticky, continue mixing and gradually add the remaining 1/4 cup flour.
  • Form into a ball and place in the prepared bowl. Cover with plastic wrap or a kitchen towel, and let rest in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
  • Preheat the oven to 400 degrees F.
  • Grease a 9 by 13-inch baking sheet with 1 tablespoon of the olive oil. Turn the dough out onto the baking sheet, pressing evenly across the bottom of the pan. Cover with plastic wrap and set in a warm, draft-free place until it rises until nearly doubled, 30 minutes to 1 hour. With your fingertips, make dimples in the dough at 3-inch intervals. Drizzle with the remaining 3 tablespoons of oil and sprinkle with the rosemary and kosher salt. Bake on the lower oven rack until just golden brown, 25 to 30 minutes.
  • Remove from the oven and using a spatula, lift from the baking sheet and cool on a wire rack before cutting into squares or other desired shapes. Serve warm or at room temperature.

Recipe Details