• Ingredients: 31
  • Serves: 1
  • Prep: 15 mins
  • Bake: 3 1/2 hours

Rosemary focaccia with special equipment: a standing electric mixer with paddle attachment and dough hook. To make this rosemary focaccia for 1 persons you will need 15 mins for preaparation and 3 1/2 hours for baking.


  • Special equipment: a standing electric mixer with paddle attachment and dough hook

For apricot purée

For custard

For chocolate base

  • 4 oz fine-quality bittersweet chocolate , finely chopped
  • 3 large eggs, separated
  • 5 tbsps. sugar
  • 1/4 tsp. salt


  • 2 1/2 lb. fresh cherries, pitted, drained, juices reserved, or two packages frozen dark sweet pitted cherries , thawed, drained, juices reserved
  • 1 cup sugar
  • 2 tbsps. fresh lemon juice
  • 2 tbsps. maraschino liqueur or Cointreau
  • 4 tbsps. unsalted butter
  • Powdered sugar

Ingredient tips

  • • cheese Use fresh ricotta cheese with a dry texture, preferably one with large curds. It’s sold at some supermarkets and at specialty foods stores and Italian markets.
  • • cherries If using fresh cherries, add enough purchased cherry juice to the drained juices to measure 1 1/2 cups total — the fresh cherries won’t release as much juice as frozen ones.

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Stir together 1 2/3 cups lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes.
  2. Step 2 Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms.

    For this step you will need

  3. Step 3 Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.

    For this step you will need

  4. Step 4 Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil.

    For this step you will need

  5. Step 5 Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
  6. Step 6 Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.
  7. Step 7 Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations.
  8. Step 8 Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.

Nutrition information

Calories 392 Carbohydrates 60 g (20%)
Fat 13 g (19%) Protein 8 g (17%)
Saturated Fat 2 g (9%) Sodium 293 mg (12%)
Polyunsaturated Fat 2 g Fiber 2 g (10%)
Monounsaturated Fat 9 g Cholesterol 0