Rosemary and Shallot Focaccia

Cooking Time: 35-40 min    Servings: 6-8


  • 1 1/2 c warm water
  • 1/3 c bold Olive Scene Extra Virgin Olive Oil, divided 
  • 1/4 teaspoon salt
  • 2 c unbleached all purpose flour
  • 1 tablespoon instant yeast
  • 1/4 c thinly sliced shallots
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon coarse sea salt for sprinkling on top (optional)


  1. Lightly grease a 9 x 13 pan, and drizzle 1 to 2 tablespoons olive oil in the bottom. 
  2. Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. 
  3. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till its become puffy. 
  4. While the dough is rising, preheat the oven to 375. 
  5. Gently poke the dough all over with your index finger.
  6. Distribute sliced shallots and chopped rosemary evenly over the surface of the dough.
  7. Drizzle dough with 3 tablespoons olive oil and sprinkle with sea salt, if desired.
  8. Bake the bread till its golden brown, 35 to 40 minutes. 

Remove focaccia from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.