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Rosemary Black Pepper Foccacia//

Rosemary Black Pepper Focaccia

  • Author: Abby Thompson
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Total Time: 90 minutes
  • Yield: 10 1x
  • Category: Bread


Homemade focaccia is easy, quick and loaded to the brim with the flavors of rosemary, salt, and fresh cracked black pepper.


  • 3 cups all purpose flour
  • 1 1/4 cups warm water
  • 1 packet of yeast
  • 1 tablespoon fine grain sea salt
  • 1 tablespoon olive oil
  • 2 tablespoons dried rosemary
  • Additional sea salt and freshly cracked black pepper (to top)


  1. In a large bowl, dissolve the yeast in the warm water, letting it sit for 5 minutes. Stir in the flour and sea salt until dough starts to come together. If the dough is really wet, add an additional 1/4 cup flour until it comes together. Cover the bowl with plastic wrap and set aside to rise until double in size, which should take about an hour to an hour and a half.
  2. After dough has risen, preheat oven to 400 degrees F and lightly grease a rimmed baking sheet. Spread dough out evenly onto the sheet with your hands, making it slightly smaller than the sheet. After dough has been spread out, dimple the dough down and top with the olive oil, rosemary, salt and pepper. Bake for 30 minutes, until the edges are golden brown and the dough springs back lightly when touched. Cut and serve.
  3. This bread lasts only a few days stored at room temperature. If you want it to keep, I would recommend storing it in the fridge.