Rosemary and olive oil focaccia from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 298) by Joanne Chang and Christie Matheson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rachaelsb on September 05, 2023

    Delicious! Easy dough to work with and ratio of salt/rosemary/olive oil just right!!

  • anya_sf on February 22, 2018

    Note that only 1 tsp of the Kosher salt gets added to the dough; the other 2 tsp get sprinkled on top. I used only all-purpose flour. It doesn't say to grease the pan, just to sprinkle with cornmeal - I was skeptical so I also sprayed lightly with cooking spray and it did not stick at all. The dough was super stretchy, so it would have worked much better to simply stretch it out in the pan, rather than try to transfer it (I folded it over, but it stuck to itself, so I had to restretch in the pan). My oven may be running hot, but the focaccia was a bit overdone after only 30 minutes. It tasted amazing fresh from the oven though.

  • smtucker on March 22, 2014

    Recipe also calls for sugar. Consider substituting honey for flavor. This focaccia is much less oily than other version with great flavor. Did half the bread with the rosemary, and the other half with caramelized onions. Really good!

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