Aileen whipped up some focaccia the other day. She went into the kitchen, bloomed some yeast, kneaded some dough, picked some rosemary – and Voila! Focaccia.

Rosemary focaccia sprinkled with truffled salt, fresh from the oven. Stacked high on wooden board.

Rosemary focaccia sprinkled with truffled salt, fresh from the oven.

While the bread is good on its own, it makes an even better base to accompany other flavour combos. Next time we’ll top the focaccia with an onion jam or roasted basil and tomato. However you make it, focaccia is fairly easy and it tastes about a hundred times better than the ready-made bread you buy in a plastic bag from the store.

Here’s the focaccia recipe Aileen used, along with her cooking insights.


The Recipe  

Adapted from Laurie at

Rosemary Truffle-Salt Focaccia squares on wooden board, with rosemary

Rosemary Truffle-Salt Focaccia


  • 1 cup warm Water 
  • 1 teaspoon Honey
  • 1 packet {2-1/4 teaspoon} active dry Yeast
  • 2 2/3 cups unbleached Flour
  • 1 teaspoon Salt
  • 2 tablespoons Olive Oil, plus 1 tbsp. more for bowl & 1 tbsp. for pan and 2 tbsp. for drizzling
  • 1-1/2 tablespoons coarsely chopped fresh Rosemary Leaves
  • 2-3 pinches Truffle Salt for topping


  1. In a 2 cup liquid measuring cup stir the honey into 1 cup of warm water. Sprinkle the yeast over top of the water.
  2. The water should be 115-120 degrees F. (Aileen poured her water straight from the tap.)
  3. Blend the flour and salt in a large bowl. Pour in the yeast mixture and stir until the dough becomes a soft, sticky mass. Pour in two tablespoons of olive oil and knead with your hands until the oil blends into the dough and a ball forms.
  4. Oil a large bowl with 1 tbsp of olive oil, and rub it up the insides of the bowl. Coat the dough in the remaining oil. Cover the bowl with a tea towel and set it in a warm area to rise for approx. 1 hour, until doubled in size.
  5. Remove the dough and punch it down to remove any large air bubbles. Pour 1 tbsp. of oil into a jelly roll pan. Press and stretch the dough into the pan. Cover your pan with the tea towel and let it rise for approx. 30 minutes, until doubled in size.
  6. Preheat oven to 450 degrees F.
  7. Sprinkle the dough in your pan with chopped fresh rosemary. Use your finger and make dimples every couple of inches. Drizzle with two tablespoons of olive oil making sure the oil pools up in those dimples. Sprinkle with finishing salt and pop into the preheated oven. Immediately reduce the temperature to 375 and bake for approx. 18 minutes or until the focaccia turns golden brown. (Do not overcook or your focaccia will be dry.)
  8. Remove focaccia pan from oven and cool for 5 minutes. Remove bread from the pan and cut into squares. Serve warm.

Note: If your yeast does not activate, discard and start over. Don’t keep going and hope for the best. Been there … :)