Croatian Rosemary Focaccia

  • Serves


  • Cook

    3 hours


By Tatjana Ciciliani

Published on March 21, 2014

Toasted carob powder, yogurt, and grated sweet potato add complex flavor and chewy texture to this Croatian focaccia recipe from home cook Tatjana Ciciliani. This recipe first appeared in our April 2014 issue with Brendan Francis Newnam's story Splendor of the Isles.


  • 2 cup all-purpose flour
  • 1 cup rye flour
  • 1 cup whole wheat flour
  • 3 Tbsp. toasted carob powder
  • 1 tsp. minced rosemary, plus 2 tbsp. leaves
  • 1 tsp. minced thyme
  • 2 cup water, heated to 115°F
  • 1 Tbsp. active dry yeast
  • 1¼ cup plain yogurt, drained overnight
  • ¼ cup plus 1 Tbsp. olive oil, divided, plus more for greasing
  • 1 Tbsp. kosher salt, plus more
  • 1 tsp. honey
  • 1 small sweet potato (about 6 oz.), peeled and grated


Step 1

In a large bowl, whisk together the flours, carob powder, minced rosemary, and thyme. In the bowl of a stand mixer fitted with a hook, combine water and yeast; let sit until foamy, about 10 minutes. Add yogurt, 2 tablespoons of oil, salt, honey, and potato; combine. With the motor running, slowly add flour mixture until dough forms. Increase speed to medium-high; knead until dough is smooth, 2–3 minutes. Cover with plastic wrap; set aside 1 hour.

Step 2

Transfer the dough to a greased 13- by 18-inch rimmed baking sheet and, using your fingers, spread dough into pan. Sprinkle rosemary leaves and salt over dough and, using your fingertips, press dough all over to form dimples; let sit, uncovered until slightly puffed, about 1 hour.

Step 3

Preheat the oven to 400°F. Drizzle remaining oil over focaccia; bake until golden and cooked through, 30–35 minutes. Serve warm or at room temperature.

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