Raisin Rosemary Focaccia

Focaccia is an Italian yeast bread baked in a sheet pan flavored with olive oil and herbs traditionally. This Focaccia is the perfect mixture of sweet and salty. The raisins bring the sweetness and salt sprinkled on top bring that great salty flavor. The rosemary and olive oil pull this focaccia together to make the perfect fluffy, slightly rich, slightly sweet and slightly slaty focaccia bread! The way I get this bread to have a little something extra? Mashed potatoes! I used 1 cup of boiled potatoes smashed but feel free to use 1 cup of instant mashed potatos either one works great!

Raisin Rosemary Focaccia


  • 2 Cups warm water
  • 1 tablespoon active dry yeast
  • 5 1/2 cups all- purpose flour
  • 1 cup mashed potatos
  • 2 teaspoons salt
  • 1/2 cup plumped raisins (The night before put half a cup of raisins in 2 cups of water and cover in refriderator over night, strain out water next day)
  • 1/4 cup olive oil, plus 2 tablespoons
  • 1/3 cup chopped rosemary


  1. In a small bowl, place warm water; sprinkle yeast over top. Let stand until mixture is foamy, about 5 minutes.
  2. In the bowl combine flour, mashed potatos and salt until combined. Add in raisins and mix in.
  3. Once yeast is foamy pour in 1/4 cup of olive oil and mix. While mixing flour mixture gradually pour in water mixture. Mix until combined. Grease hands with olive oil and then began to knead dough for 5 to 7 minutes.
  4. Once the dough has been kneaded add 1 tablespoon of olive oil into a clean bowl. Coat all sides of it. Put dough in bowl and coat all sides of dough with oil. Knead a few times to get it into a smooth ball. Cover with a damp kitchen towel and let sit at room temperature for about an hour or until it is doubled in size.

5. Once dough has doubled in size punch it down. Cover a sheet pan with olive oil. Place dough on pan and flip it over to coat both sides. Stretch out dough to fit the whole pan, if it doesn’t stretch all the way let the dough rest for 5 minutes then try again. Once done cover with plastic wrap and let sit for an hour.

6. Preheat oven to 425 degrees. Position sheet rack to bottom third of the oven.

7. Gently dimple dough with fingers and then drizzle more olive oil on. Sprinkle with salt and rosemary. Place in oven for 20 to 25 minutes or until golden brown. Let cool for 10 minutes before slicing.

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