This recipe makes an amazing pizza dough too.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a small bowl, dissolve sugar in warm water and stir in yeast. Let sit 5 minutes.
- In a large mixing bowl, soften Rosemary Garlic Seasoning in olive oil and hot water. Let cool to lukewarm, then Salt and combine with yeast mixture. Stir in flour, 1 cup at a time.
- On a floured surface, knead dough until smooth, approximately 4 minutes. Let rest 5 minutes.
- Using a basting brush, brush Sheet Pan with olive oil, and sprinkle with cornmeal.
- Roll out dough and transfer onto Sheet Pan. Generously brush with olive oil and let rise 40 minutes.
- Preheat oven to 425° F (220° C).
- Drizzle dough with olive oil and sprinkle with Rosemary Garlic Seasoning and Sea Salt. Bake for 20–25 minutes, until golden.
Slice Focaccia into ‘fingers’ or small squares that are easy to pick up, dip, mop sauces, or munch plain.
Focaccia is also perfect for pizza crusts and paninis.
Gluten-free Tip: Swap flour for Epicure Basic Gluten-Free Flour Mix or your favourite gluten-free flour.
Per serving: Calories 340, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 560 mg, Carbohydrate 55 g (Fibre 3 g, Sugars 2 g), Protein 8 g.
1 hr 15 min
1 loaf (8 slices)
$0.75/serving
1 hr 15 min1 loaf (8 slices)$0.75/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a small bowl, dissolve sugar in warm water and stir in yeast. Let sit 5 minutes.
- In a large mixing bowl, soften Rosemary Garlic Seasoning in olive oil and hot water. Let cool to lukewarm, then Salt and combine with yeast mixture. Stir in flour, 1 cup at a time.
- On a floured surface, knead dough until smooth, approximately 4 minutes. Let rest 5 minutes.
- Using a basting brush, brush Sheet Pan with olive oil, and sprinkle with cornmeal.
- Roll out dough and transfer onto Sheet Pan. Generously brush with olive oil and let rise 40 minutes.
- Preheat oven to 425° F (220° C).
- Drizzle dough with olive oil and sprinkle with Rosemary Garlic Seasoning and Sea Salt. Bake for 20–25 minutes, until golden.
Slice Focaccia into ‘fingers’ or small squares that are easy to pick up, dip, mop sauces, or munch plain.
Focaccia is also perfect for pizza crusts and paninis.
Gluten-free Tip: Swap flour for Epicure Basic Gluten-Free Flour Mix or your favourite gluten-free flour.
Per serving: Calories 340, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 560 mg, Carbohydrate 55 g (Fibre 3 g, Sugars 2 g), Protein 8 g.
