Rosemary focaccia with olive oil

About this recipe

Focaccia is an Italian yeast bread with many regional forms, from thinner slabs to taller breads suited to sandwiches. This rosemary version is a home-baking interpretation, not a claim to one protected regional formula. Olive oil seasons the dough and helps the base brown in its metal pan, while the deep dimples hold oil and herbs on the surface. A soft dough and three gentle folding rounds build structure without a mixer or prolonged kneading. The final rise happens in the baking pan so the trapped gas is not lost during another transfer. Rosemary supplies a clear herbal aroma; a measured scattering of salt gives contrast without an additional salty brine. Serve the eight pieces with soup, a salad or at a picnic. Letting steam escape on a rack keeps the underside crisper, and a short reheating refreshes bread saved for the next day.