I grew up in Italy and love real, home-made foccacia bread. This easy recipe makes it easy and foolproof to make your own at home that rivals the best I’ve had in Genoa.


1 tablespoon honey
2 cups warm water
1 tablespoon active dry, rapid-rise yeast
1 teaspoon salt
2 tablespoons olive oil
1/2 cup diced onion
5 cups all-purpose flour, or as needed
3 tablespoons extra-virgin olive oil
2 tablespoons fresh (or 2 teaspoons dried) chopped rosemary
1/4 cup freshly grated Parmesan cheese
1 tablespoon coarse sea salt or kosher salt

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 teaspoon salt, 2 tablespoons olive oil, onions, and 4 cups of flour until the dough comes together. Knead on well floured surface adding flour as needed 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 lightly oiled plastic wrap and let rise in a warm place until doubled in volume, about 20 minutes.

Preheat oven to 400’ and spray a 10X15 inch baking sheet, with non-stick cooking spray. Spread dough on prepared sheet and flatten to cover the whole sheet evenly. With finger tips make dimples in the dough about 1 inch apart. Drizzle the focaccia with 3 tablespoons olive oil, then sprinkle rosemary, Parmesan cheese, and 1 tablespoon of kosher salt. Let rise for 10 minutes.

Bake in preheated oven 20 minutes or until golden brown.

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