Quick Focaccia

Serving size:


    • 3⁄4 c
    • warm water (105-115 degrees f)
    • 2 1⁄2 t
    • fast-acting yeast
    • 1⁄2 t
    • teaspoon sugar
    • 2 c
    • all-purpose flour
    • 1 t
    • salt
    • 1 T
    • freshly grated parmesan (optional)
    • 2 t
    • chopped fresh rosemary leaves
    • coarse salt to taste
5 minutes
Ready in
5 minutes


Simple. Delicious. Classic.

Adapted from Gourmet Magazine, June 1996


Lightly grease 13X9X2 inch baking sheet. Stir together water, yeast and sugar. Let stand until foamy, about 5 minutes. In small bowl, combine flour and table salt and gradually stir into yeast mixture until it becomes a soft dough. On a lightly floured work surface with floured hands, knead dough 5 minutes or until smooth and elastic. Shape into a sphere and invert bowl over dough. Let dough rest 10 minutes. On a lightly floured surface, roll out the dough into a 13X9 inch rectangle and transfer to a baking pan, pressing into corners. Let dough rise, covered loosely with plastic wrap, in a warm place for 30 minutes, or until doubled in size.

Preheat over to 400 degrees F. Sprinkle dough with Parmesan, rosemary, coarse salt and pepper. Press indentations about ¼ inch deep and 1 inch apart across surface of the dough with lightly oiled fingertips. Bake in middle of oven 20 minutes, or until golden. Cool in pan on rack.


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