Vermicular | Rosemary Focaccia

Rosemary Focaccia

Tailored for: Musui–Kamado
Cooking Flow
80 min
Cooking Steps

[WARM 95°F] 50 min

OVEN 445°F 10 min

OVEN 390°F 10 min + 10 min


3 cups (375 g) all-purpose flour
10 g kosher salt
10 g brown sugar
¾ teaspoon (3 g) active dry yeast
¾ cup (180 ml) water
5 tablespoons (75 ml) milk
5 tablespoons (75 ml) olive oil, divided
2 sprigs fresh rosemary, leaves stripped off

Coarse sea salt, for sprinkling

  1. In a medium bowl, combine water and milk and warm to slightly above body temperature (about 100ºF).

  2. In a large bowl, add in salt, flour, brown sugar, dry yeast, milk mixture from Step 1, and 2 tablespoons of olive oil in that order; knead until dough comes together.

  3. Transfer the dough onto a lightly floured surface and continue kneading—pushing dough downward using the heel of your hand and fold.

  4. Once dough is smooth and elastic, shape into a tight ball by pulling down the sides of the dough using both hands. Lay a sheet of parchment paper in the pot and place the dough in the center. Cover and proof over [WARM 95°F] for 50 minutes.

  5. Once the dough has doubled in size, drizzle 1 tablespoon of olive oil. Using your fingertip, poke the surface of the dough and place rosemary leaves. Then sprinkle flaked sea salt evenly over the dough.

  6. Preheat oven to 445°F; bake uncovered for 10 minutes. Drizzle 1 tablespoon of olive oil, lower the oven temperature to 390°F and bake uncovered for 10 minutes. Drizzle 1 tablespoon of olive oil once again and bake uncovered for another 10 minutes or until golden brown. Serve warm or at room temperature.

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Musui–Kamado with the Vermicular Cookbook.

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