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Rosemary Focaccia

Extra-virgin olive oil


Serves 2
Active Time:
~20 min
Total Time:
~3 hours


Mix dough

  • In bowl of stand mixer, stir together warm water and yeast. Let stand until yeast has dissolved, about 10 minutes.
  • Add flour and 1 tablespoon kosher salt. Attach dough hook and beat on low speed for 10 minutes.


Shape dough; let rise

  • Transfer dough to lightly floured work surface. Cup dough with both hands and lightly apply pressure while making circular motions with dough to form into a tight ball.
  • Transfer dough ball to lightly oiled bowl; cover with plastic wrap.
  • Let dough stand at room temperature until doubled in size, about 1½ hours.
  • Transfer dough to lightly floured work surface and punch down.
  • Shape dough into a tight ball as described above.
  • Return dough to oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in size again, about 45 minutes.


Shape focaccia

  • Transfer dough to lightly floured surface. Using knife, divide dough in half. Return one dough ball to bowl, cover with plastic wrap and refrigerate while baking remaining dough.
  • Spread 1 tablespoon extra-virgin olive oil on Brava metal tray. Place remaining dough ball on tray. Using your fingertips, spread dough to fit tray, ensuring height is even across surface.


Bake focaccia

  • Pour 2 tablespoons extra-virgin olive oil over dough. Sprinkle half of rosemary and a pinch of coarse sea salt evenly on top. Let stand uncovered for 10 minutes.
  • Press green button to begin preheating.
  • When Brava is preheated, slide metal tray into top shelf and press green button to begin baking.
  • When your food is done, remove focaccia from metal tray. Transfer to wire rack to cool for 5-10 minutes. Cut into slices as desired.
  • Let metal tray cool, then shape and bake remaining dough half.