Rosemary Focaccia

Cuisinart original
For another version of this Italian staple, sprinkle with some chopped kalamata olives.


No servings information available


2¼ teaspoons active dry yeast

⅛ teaspoon granulated sugar

⅓ cup warm (105° to 110°F) water

4 cups unbleached, all-purpose flour, plus more for dusting

3 teaspoons sea or kosher salt, divided

1 cup cold water

¼ cup extra virgin olive oil, divided

nonstick cooking spray

2 tablespoons fresh rosemary

Nutritional information

Nutritional information per serving: Calories 120 (24% from fat) • carb. 20g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg • sod. 360mg • calc. 1mg • fiber 1g


Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or until mixture is foamy. Place flour and 1 teaspoon of salt in the work bowl of a Cuisinart® food processor fitted with the dough blade; process 10 seconds to combine. Add cold water and 2 tablespoons of oil to the yeast mixture. With the machine running, slowly pour the liquid through the feed tube. Note: You may not need all of the liquid. Process until a dough ball forms. Continue to let the machine run another minute to knead. Place the dough in a lightly floured sealable plastic bag. Let rise in a warm place until doubled in size, about 45 minutes to 1 hour. Preheat Cuisinart® Convection Toaster Oven Broiler to 400°F on the convection bake setting with the rack in position A. Lightly coat the baking sheet with a nonstick cooking spray. Turn the dough out onto a floured surface. Roll out into a rectangle and then fit onto the prepared pan, stretching the ends of the dough to meet the edges of the baking tray. Using your fingers, make indentations in the dough over the entire surface. Brush the dough with the remaining olive oil, and sprinkle the salt and rosemary to cover. Cover with plastic wrap and let rise until puffy, about 20 minutes. Bake until golden and crisp, about 20 to 25 minutes. Let cool slightly on wire rack.

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