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Rosemary Foccacia Sheet

Rosemary Foccacia Sheet Recipe

  • 2 ¾ cups/ 13.6 ounces/ 390 grams unbleached all purpose flour (use only Gold Medal, King Arthur, or Pillsbury)
  • 3/8 teaspoon/ 1.2 grams instant yeast
  • 2 liquid cups minus 2 tablespoons/ 15.5 ounces/442 grams water, at room temperature (70°F to 90°F)
  • ¾ teaspoon/ 3 grams sugar
  • ¾ teaspoon/ 5.2 grams salt
  • 2 tablespoons plus 2 teaspoons, divided/ 5.2 grams extra virgin olive oil
  • 2 teaspoons fresh rosemary needles or dried rosemary (1/2 teaspoon for dried)
  • ¼ teaspoon fleur de sel or sea salt
  • A heavy-duty stand mixer with paddle attachment
  • A half sheet pan (12 inches by 17 inches)
  • A baking stone OR baking sheet
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 93kcal (5%)
Total Fat 1g (1%)
Saturated Fat 0g (0%)
Cholesterol 0mg (0%)
Total Carbohydrate 19g
Dietary Fiber 1g
Sugars 0g
Protein 3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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