Delicious & Easy

Solare Ristorante's Rosemary Focaccia

Try this recipe to make Italian focaccia in your own home. When it’s made fresh at the restaurant with imported Italian 00 flour, it’s super fluffy and tasty.


Denice Grande, executive chef, Solare Ristorante

Read more about baking with Solare Ristorante in

A Case for Living on Garden Focaccia »

This recipe courtesy of Solare Ristorante.


Ingredients for garden focaccia gifted by Fresh Origins or purchased at Specialty Produce.


Originally published in issue 73 .

Cover image by Haley Hazell for Edible San Diego.

Ingredients for

Solare Ristorante's Rosemary Focaccia

Suggested Equipment


Kitchen mixer with dough hook

Rolling pin

9x13-inch sheet pan

Kitchen scale

Knife and cutting board

All measurements provided in metric for most accurate baking results. Conversion calculators are available online if US standard measurements are preferred but outcomes may vary.


20 grams fresh yeast

300 milliliters filtered water (room temp, 70°–80°)

20 grams extra-virgin olive oil, plus more for baking

600 grams Italian 00 flour

15 grams fine sea salt

10 grams sugar

2–3 sprigs fresh rosemary, about 10 grams

Coarse sea salt, to finish

Vegetables and flowers for decorating (optional)

Instructions for

Solare Ristorante's Rosemary Focaccia

Measure out all ingredients, finely chop fresh rosemary, and set aside.

Add yeast, water, and olive oil to a stand mixer with the dough hook attachment. Set to mix on low–medium speed for 5 minutes. Add flour, salt, sugar, and rosemary to the dough and continue mixing at low–medium speed until the dough is cleaned away from the walls of the mixing bowl and the internal temperature reads between 70°–80°, about 10 to 15 minutes.

Letting it mix longer is usually best.

Remove the dough from the mixer and place on a floured surface; form the dough into a ball with smooth edges.

Cover the dough ball with a tea towel (or plastic film) and let it rest on the floured surface until it is approximately double in size, 20 to 30 minutes.

Once the dough finishes rising, use your fingertips to poke (de-gas) and press the dough open into the shape and size of your pan. Finish with a rolling pin to bring the dough to the right measurements.

Add a heavy glug of olive oil to grease the sheet pan, transfer the dough, and spread it out evenly with finger tips to fill in the corners of the pan. Add more oil and rub over the top of the dough. Decorate as you like by pressing fresh flowers or vegetables into the top of the dough and lightly sprinkle with coarse sea salt to finish.

Cover the dough again with a tea towel (or reusable sheet of plastic film) and let rest in the refrigerator if you plan to use it in the next 36 hours, or let it rest near a warm oven for 1 to 2 hours until well risen, about doubled in height.

When it’s ready to bake, preheat oven to 350°. If using a convection oven, it will take about 15 minutes to bake and between 25 to 35 minutes in a conventional oven. It’s done once the top of the focaccia is golden and the internal temperature is above 190°.

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