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Monteocha Gardens

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Recipe to try at home

Rosemary Focaccia

A dimpled, olive oil rich bread with crisp edges and fresh rosemary.

Ingredients

  • 4 cups all-purpose flour
  • 2 cups warm water
  • 2 1/4 tsp instant yeast
  • 2 tsp salt
  • 1/2 cup olive oil, divided
  • 2 tbsp fresh rosemary leaves
  • Flaky salt

Make it

  1. Stir flour, water, yeast and salt into a shaggy dough; cover and let rise 2 hours or refrigerate overnight.
  2. Spread 1/4 cup oil in a 9x13 pan, stretch dough in, let rise 30 minutes, then dimple and top with oil, rosemary and salt.
  3. Bake at 450°F 22 to 25 minutes until deep golden.

A recipe to make at home.

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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.