Rosemary Focaccia

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recipe by Kenwood None

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
  • Calories icon

Rosemary Focaccia

recipe updated 30 Sep 2018


  • Water icon
  • Dried yeast icon
    Dried yeast
    1¾ tsp
  • Bread flour icon
    Bread flour
  • Salt icon
    2 tsp
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tbsp
  • Rosemary icon
    about 3 sprigs
  • Sea salt icon
    Sea salt
    4 tbsp


  • kCook icon Cooling rack
  • kCook icon kCook Multi
  • kCook icon Lightly floured surface
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon kCook bowl

Step preview

  1. Fit midi blade to kCook bowl
  2. Get the kCook bowl
  3. Add water
  4. Add dried yeast
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl with filler cap fitted
  7. Cook for 2min with filler cap fitted
  8. Add bread flour
  9. Add salt
  10. Add extra virgin olive oil
  11. Mix for 15s with filler cap fitted
  12. Mix for 3min with filler cap fitted
  13. Transfer content of kCook bowl to lightly floured surface
  14. Flatten
  15. Grease 2 baking sheets
  16. Transfer content of lightly floured surface to 2 baking sheets
  17. Let rise until doubled
  18. Drizzle with extra virgin olive oil
  19. Sprinkle with destalked rosemary
  20. Add sea salt
  21. Pre-heat
  22. Place on middle rack
  23. Bake for 20min
  24. Let cool onto cooling rack
  25. Serve
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