John Cooper’s Garlic Rosemary Focaccia

CooperMakes one 11x 17-inch focaccia


  • 5 c. unbleached all-purpose flour
  • 2 tsp. salt
  • 1 c. warm water
  • 1 envelope active dry yeast
  • 2 tbs. chopped fresh or dried rosemary
  • 8 garlic cloves, diced
  • 8 tbs. olive oil, divided
  • 1 tsp. Kosher or coarse salt
  • 1 c. whole milk
  • 11 x 17 inch jelly roll pan


  1. In a mixing bowl combine flour, salt, garlic & rosemary
  2. Pour two c. tepid (110 degrees approx) water into another bowl and whisk in the yeast and 3 tbs. oil. With rubber spatula or wooden spoon, stir yeast mixture and milk into the flour mixture until all the flour is evenly moistened, then beat vigorously (or knead) for 1 minute. Cover bowl with plastic wrap and allow to rise until doubled in bulk, about one hour.
  3. Oil the jelly roll pan with remaining olive oil or use an olive oil spray. Scrape dough out of bowl and press it into the pan to fill it completely. If dough resists, wait a few minutes and continue. Poke holes in the dough with fingertips and drizzle with about 2 tbs olive oil. Sprinkle with Kosher salt and scatter rosemary sprigs about the same density as the fingertip holes.
  4. Allow the dough to rise again until doubled in bulk. Meanwhile, preheat oven to 400 degrees and set a rack in the lower third.
  5. When dough has risen, bake until deep golden, (about 25 minutes). Check the bottom about halfway through the baking time by lifting the side of the focaccia with a spatula. If it is coloring deeply, slide the original pan onto another pan to insulate the bottom.
  6.  Slide the focaccia off the pan onto a rack to cool. Serve in narrow slices, squares, or split horizontally for sandwiches.