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A sheet pan of lightly brown focaccia bread with crispy shallots and rosemary

Rosemary - Shallot Focaccia

Simply Sundays
A light & pillowy bread flavored with olive oil, rosemary & sweet shallots
Prep Time 10 mins
Cook Time 20 mins
Rising dough 3 hrs
Course Side Dish
Servings 1 Sheet pan


  • Kitchen Aid Stand Mixer


  • 4 cups flour
  • 12 ounces beer
  • 2 ¼ teaspoons quick rising yeast
  • 1 teaspoon sugar
  • ¼ cup olive oil
  • 1 pinch kosher salt

For the topping

  • 2 large shallots
  • 1 tablespoon rosemary
  • ½ tablespoon sea salt
  • Olive oil for brushing


  • Add half of the flour, the yeast packet and the sugar to the bowl of a stand mixer.  Give a whisk
  • Carefully warm beer to 100 degrees F over low heat. Add the beer to the flour mixture and combine on low
  • Add in the remaining flour, the olive oil and a pinch of kosher salt.  Beat on medium for about 5 minutes until a ball is formed
  • Turn the dough ball out into a lightly oiled bowl, cover with plastic wrap and place in a warm area for about 2 hours until it rises
  • Once the dough rises, spread out into an oiled pan and lightly dimple with the tips of your fingers.  Cover with plastic wrap and let rise again for about another hour
  • After the second rise, preheat your oven to 425 degrees F

For the topping

  • Thinly slice up 2 large shallots and measure out 1 tablespoon of rosemary and a half of a tablespoon of sea salt
  • Brush the entire top of the dough with olive oil and sprinkle with the rosemary and sea salt.  Add the shallots in a single layer
  • Bake at 425 degrees F for 18-20 minutes
  • Cut into squares and serve
Keyword Beer bread, Focaccia, Irish Soda Bread