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Asiago Rosemary Focaccia

  • Author: Nicole Triebe
  • Prep Time: 15 minutes
  • 12 hours: resting
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6-8 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Italian



1 1/3 cup warm water (about 110°F)

2 teaspoons sugar or honey

1 (0.25 ounce) package active-dry yeast

3 1/2 cups all purpose flour

1/4 cup extra virgin olive oil, plus more for drizzling

1/2 cup shredded Asiago cheese

2 teaspoons flaky sea salt, plus extra for sprinkling*

2 sprigs fresh rosemary


  1. Let the yeast bloom in warm water in a large mixing bowl. Use warm water (about 110 degrees F) and sugar.  (I highly recommend using a thermometer to measure the temperature of the water, so that it is just right). Let it bloom for 10 minutes.  
  2. Knead the dough. Gradually add in the flour, olive oil, and salt.  Then knead for 5 minutes using the dough attachment or a stand mixer, or knead the dough by hand.
  3. First dough rise. Shape the dough into a ball and place it in an olive oil greased mixing bowl, and cover with a damp towel.  Let the dough rest in the fridge for 12-18 hours.
  4. Remove from the fridge and deflate.  Deflate the dough and use your hands to turn the dough in the oil, creating a rough ball. Knead in 1/2 the Asiago cheese and place in olive oil greased bowl. Don’t touch the dough again for 2 hours.
  5. Prepare the dough. Heat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet or seasoned cast iron pan. Use your fingers to poke deep dentsall over the surface of the dough.  Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with remaining grated Asiago cheese, fresh rosemary needles, and sea salt.
  6. Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
  7. Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

Keywords: focaccia; bread