Olive Oil Focaccia Bread


Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Serves: 4 small loafs

  • 2 3/4 Cups lukewarm water
  • 1 1/2 Tbsp granulated yeast (2 packets)
  • 1 Tbsp sea salt
  • 1 Tbsp sugar
  • 1/4 Cup Oregon Olive Mill Frantoio EVOO
  • 6 1/2 Cups unbleached flour
  • 2 Tbsp fresh rosemary, finely chopped
  • 1 Tbsp Red Ridge Spanish
  • Rosemary Salt


  1. Mix yeast, salt, sugar, chopped rosemary and EVOO with warm water in a stand mixer.
  2. Mix in flour, one cup at a time, using dough hook.
  3. Knead remaining flour by hand on a floured surface, folding dough until it is smooth and elastic.
  4. Separate dough into four pieces, loosely cover separately with oiled plastic wrap and allow to rest at room temperature until dough rises to double it’s original size – about 2 hours.
  5. Bake at 375º until golden brown. About 30 minutes.
  6. Drizzle with EVOO and sprinkle with rosemary salt when pulled from oven.
  7. Let rest until slightly cooled, slice and serve.

with Oregon Olive Mill Frantoio EVOO & Red Ridge Spanish Rosemary Salt

Olive Oil Focaccia Bread