Rating: 4.5 stars 4.7
289 Ratings
  • 5 star values: 231
  • 4 star values: 45
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1

This version of the classic is easy to make while remaining authentic and true to the original. This may be the fastest yeast bread you make; it takes only one hour from conception to completion. Romano or Asiago cheese are nice to use instead of Parmesan cheese.

Recipe Summary

20 mins
20 mins
30 mins
1 hr 10 mins
1 - 10x15 inch pan


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Dissolve honey in the warm water in a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.

  • Preheat oven to 415 degrees F (215 degrees C).

  • Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes

  • Bake in preheated oven 20 minutes until golden brown.

Nutrition Facts

249 calories; protein 6.5g; carbohydrates 42.3g; fat 5.6g; cholesterol 1.5mg; sodium 987.4mg. Full Nutrition