A successful Homemade Focaccia Bread Recipe with Rosemary and Olive Oil should deliver an open, airy crumb with a crisp olive-oil base. This new version is written as a practical home-cooking guide, with exact amounts and clear checks at every important stage.
The recipe uses yeast-risen oven baking and depends especially on high hydration, gentle folds, a full final rise, and deep dimples that hold rosemary oil. Read the complete method before starting, prepare every measured ingredient, and leave enough time for any rise, rest, chill, or cooling period. The expected flavor is clear: olive oil and rosemary should perfume the bread without making its surface greasy.
Quick Recipe Summary
Preparation: 25 minutes plus 2 hours rising
Cooking: 22 minutes
Total Time: 2 hours 47 minutes
Yield: 1 large 9 x 13-inch loaf, 12 pieces
Cuisine: Italian
Main Method: Yeast-risen oven baking
Before You Start
Read the full Focaccia Bread Rosemary and Olive Oil method once before measuring. The sequence is designed around high hydration, gentle folds, a full final rise, and deep dimples that hold rosemary oil, so changing the order can alter the final texture.
Set out the ingredients in the order used, prepare the correct pan or pot, and clear enough work space for Homemade Focaccia Bread Recipe with Rosemary and Olive Oil. Keep cold ingredients refrigerated until needed and bring only the ingredients marked room temperature out early.
Use the listed times for planning, but let the food itself make the final decision. Pan material, room temperature, ingredient thickness, and appliance accuracy can change how quickly Focaccia Bread Rosemary and Olive Oil reaches an open, airy crumb with a crisp olive-oil base.
Food safety is part of preparation. Wash hands, separate raw protein from ready-to-eat food, stabilize hot pans, and use a thermometer whenever the recipe gives a temperature.
What Makes This Version Work: Focaccia Bread Rosemary and Olive Oil
Homemade Focaccia Bread Recipe with Rosemary and Olive Oil becomes dependable when each stage has a clear purpose. The four controls below work together to create an open, airy crumb with a crisp olive-oil base.
- Structure Before Speed: High hydration, gentle folds, a full final rise, and deep dimples that hold rosemary oil are the central controls in Homemade Focaccia Bread Recipe with Rosemary and Olive Oil. Completing them in sequence creates an open, airy crumb with a crisp olive-oil base.
- Temperature Has a Job: The temperature changes in the method are deliberate. Stronger heat develops color or lift, while gentler heat protects olive oil and rosemary should perfume the bread without making its surface greasy.
- Even Pieces Finish Together: Uniform shaping, slicing, layering, or portioning prevents one part of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil from drying while another remains underdone.
- Resting Protects Texture: The final cooling, resting, or chilling stage lets moisture settle and structure become stable, so the recipe should not be rushed onto the plate.
The signature check for this recipe is that olive oil and rosemary should perfume the bread without making its surface greasy. If the surface looks correct but this flavor or texture is missing, review the ingredient temperature, heat level, and resting time before changing the formula.
Ingredients, Their Purpose, and Substitutions
The exact list below is balanced for 1 large 9 x 13-inch loaf, 12 pieces. Measure the ingredients for Homemade Focaccia Bread Recipe with Rosemary and Olive Oil before starting, and make only one substitution during a first test.
Exact Ingredient List
- 4 cups (500 g) bread flour
- 2 teaspoons (7 g) instant yeast
- 2 teaspoons (10 g) fine sea salt
- 1 3/4 cups (415 ml) warm water, 100–105°F (38–41°C)
- 1/4 cup (60 ml) extra-virgin olive oil, divided
- 2 tablespoons fresh rosemary leaves
- 1 teaspoon (5 g) flaky sea salt
Detailed Ingredient Guide
bread flour
In Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, bread flour creates the main structure. Its starch absorbs liquid and its protein determines whether the result becomes chewy, tender, crisp, or cake-like. Weighing the listed amount is safer than packing flour into a cup. For a first batch, keep the listed flour. If a whole-grain change is desired, replace no more than 1/4 of the flour by weight and expect a slightly firmer texture that may need a small amount of extra liquid. For this batch, use 4 cups (500 g) bread flour and have it ready before the step that calls for it.
instant yeast
The yeast supplies the gas that gives Homemade Focaccia Bread Recipe with Rosemary and Olive Oil lift. The measured amount is matched to the stated rise time, dough richness, and room-temperature method. Active dry yeast can replace instant yeast by equal weight, but dissolve it in the recipe’s warm liquid first and allow about 5 to 10 extra minutes for the first rise. For this batch, use 2 teaspoons (7 g) instant yeast and have it ready before the step that calls for it.
fine sea salt
fine sea salt seasons Homemade Focaccia Bread Recipe with Rosemary and Olive Oil and strengthens the other flavors. In dough it also moderates yeast; in sauces it balances richness and sweetness. If using a lower-sodium prepared sauce or stock, keep the listed quantity and adjust only after the dish is fully cooked. Never double the salt before tasting the finished sauce. For this batch, use 2 teaspoons (10 g) fine sea salt and have it ready before the step that calls for it.
warm water, 100–105°F (38–41°C)
This liquid controls moisture and carries flavor through Homemade Focaccia Bread Recipe with Rosemary and Olive Oil. Its temperature and quantity affect an open, airy crumb with a crisp olive-oil base, so it should be measured rather than poured by eye. A substitution should have similar salt, acidity, sweetness, and strength. When replacing stock with water, the finished dish may need more seasoning; when replacing alcohol, use stock or juice only where the flavor remains suitable. For this batch, use 1 3/4 cups (415 ml) warm water, 100–105°F (38–41°C) and have it ready before the step that calls for it.
extra-virgin olive oil, divided
The fat in extra-virgin olive oil, divided affects tenderness, browning, aroma, and mouthfeel in Homemade Focaccia Bread Recipe with Rosemary and Olive Oil. Its form—cold, softened, melted, or hot—changes how it works. Unsalted butter gives the best control over seasoning. Neutral oil can replace melted butter in some savory steps by equal volume, but it will not provide the same dairy flavor or firm texture after cooling. For this batch, use 1/4 cup (60 ml) extra-virgin olive oil, divided and have it ready before the step that calls for it.
leaves
leaves has a specific job in Homemade Focaccia Bread Recipe with Rosemary and Olive Oil: it supports the balance needed for an open, airy crumb with a crisp olive-oil base. Prepare it in the exact form stated so its moisture and strength remain predictable. When changing this ingredient, match its texture and intensity as closely as possible. Make only one substitution in the first test and keep the original measured amount unless a tested conversion is known. For this batch, use 2 tablespoons fresh rosemary leaves and have it ready before the step that calls for it.
flaky sea salt
flaky sea salt seasons Homemade Focaccia Bread Recipe with Rosemary and Olive Oil and strengthens the other flavors. In dough it also moderates yeast; in sauces it balances richness and sweetness. If using a lower-sodium prepared sauce or stock, keep the listed quantity and adjust only after the dish is fully cooked. Never double the salt before tasting the finished sauce. For this batch, use 1 teaspoon (5 g) flaky sea salt and have it ready before the step that calls for it.
How to Make Safe Substitutions
A useful substitution for Focaccia Bread Rosemary and Olive Oil must replace the same function, not merely offer a similar flavor. Compare moisture, fat, acidity, sweetness, salt, protein, and thickening power. Keep the original quantity for the first test when the replacement is close, and write down any change in cooking time or texture.
Do not make several structural changes in one batch. Replacing flour, reducing sugar, changing dairy, and altering pan size together makes it impossible to know why Homemade Focaccia Bread Recipe with Rosemary and Olive Oil behaved differently.
Kitchen Tools and Why They Matter
Set out the equipment before starting Focaccia Bread Rosemary and Olive Oil. The correct size and shape of each tool helps control high hydration, gentle folds, a full final rise, and deep dimples that hold rosemary oil.
- Digital kitchen scale
- Large mixing bowl
- Dough scraper
- Correct baking pan or tray
- Instant-read thermometer
- Clean kitchen towel or reusable cover
- Wire cooling rack
Digital kitchen scale
For Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, this tool keeps flour and liquid ratios precise. It supports yeast-risen oven baking and makes the visual checks easier to repeat in an ordinary home kitchen.
Large mixing bowl
For Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, this tool gives dough room to hydrate and rise. It supports yeast-risen oven baking and makes the visual checks easier to repeat in an ordinary home kitchen.
Dough scraper
For Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, this tool handles sticky dough without adding excess flour. It supports yeast-risen oven baking and makes the visual checks easier to repeat in an ordinary home kitchen.
Correct baking pan or tray
For Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, this tool controls shape, height, and browning. It supports yeast-risen oven baking and makes the visual checks easier to repeat in an ordinary home kitchen.
Instant-read thermometer
For Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, this tool checks liquid and finished bread temperatures. It supports yeast-risen oven baking and makes the visual checks easier to repeat in an ordinary home kitchen.
Clean kitchen towel or reusable cover
For Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, this tool prevents a skin during fermentation. It supports yeast-risen oven baking and makes the visual checks easier to repeat in an ordinary home kitchen.
Wire cooling rack
For Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, this tool lets steam leave without softening the base. It supports yeast-risen oven baking and makes the visual checks easier to repeat in an ordinary home kitchen.
Detailed Step-by-Step Method
Complete the steps for Homemade Focaccia Bread Recipe with Rosemary and Olive Oil in order. Each explanation identifies the purpose of the stage and the sign to check before continuing.
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Step 1: Mix the bread flour, instant yeast, and fine sea salt in a large bowl.
For step 1 of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, Adding the ingredient in this order protects the balance of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil. Distribute it through the full mixture instead of leaving concentrated wet, salty, sweet, or fatty pockets. Scrape the bottom and corners, then stop when the mixture is even; unnecessary extra mixing may damage {signature}.
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Step 2: Pour in the warm water and 2 tablespoons (30 ml) olive oil. Stir until no dry flour remains.
For step 2 of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, Adding the ingredient in this order protects the balance of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil. Distribute it through the full mixture instead of leaving concentrated wet, salty, sweet, or fatty pockets. Scrape the bottom and corners, then stop when the mixture is even; unnecessary extra mixing may damage {signature}.
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Step 3: Cover the sticky dough and let it rest for 15 minutes.
For step 3 of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, The waiting period is active recipe time for Homemade Focaccia Bread Recipe with Rosemary and Olive Oil. It allows flavor, moisture, yeast, starch, or protein to change before the next stage. Keep the mixture covered and use the described size, firmness, aroma, or temperature as the final signal; a cool room or refrigerator can extend the clock.
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Step 4: Stretch and fold the dough from four sides, then cover and rest for 15 minutes. Repeat twice.
For step 4 of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, This stage develops enough strength for an open, airy crumb with a crisp olive-oil base. Work steadily and watch the dough become smoother and more elastic rather than adding flour at the first sign of stickiness. A properly developed dough stretches farther before tearing and feels more organized after each minute or fold.
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Step 5: Coat a 9 x 13-inch pan with 1 tablespoon (15 ml) olive oil and move the dough into the pan.
For step 5 of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, Step 5 prepares Homemade Focaccia Bread Recipe with Rosemary and Olive Oil for the stage that follows. Complete it in the written order so the temperature, moisture, and shape remain controlled. Compare the food with the stated words in the step and with the recipe goal of an open, airy crumb with a crisp olive-oil base before continuing.
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Step 6: Cover and let the dough rise for 60 to 75 minutes, until puffy and close to the pan edges.
For step 6 of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, The waiting period is active recipe time for Homemade Focaccia Bread Recipe with Rosemary and Olive Oil. It allows flavor, moisture, yeast, starch, or protein to change before the next stage. Keep the mixture covered and use the described size, firmness, aroma, or temperature as the final signal; a cool room or refrigerator can extend the clock.
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Step 7: Heat the oven to 425°F (220°C). Dimple the dough with oiled fingers.
For step 7 of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, This heating step concentrates flavor or sets structure in Homemade Focaccia Bread Recipe with Rosemary and Olive Oil. Match the described bubble level and stir only as often as the method requires. If the pan begins scorching, splitting, or reducing too quickly, lower the heat rather than immediately adding extra liquid.
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Step 8: Drizzle with the remaining 1 tablespoon (15 ml) olive oil. Add rosemary and flaky sea salt.
For step 8 of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, Adding the ingredient in this order protects the balance of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil. Distribute it through the full mixture instead of leaving concentrated wet, salty, sweet, or fatty pockets. Scrape the bottom and corners, then stop when the mixture is even; unnecessary extra mixing may damage {signature}.
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Step 9: Bake for 20 to 22 minutes, until deeply golden on top and 200°F (93°C) inside.
For step 9 of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, Controlled heat here creates the color and texture needed for an open, airy crumb with a crisp olive-oil base. Avoid crowding, moving the food too soon, or opening the oven repeatedly. Check the darkest area and the center separately, because an attractive surface does not always mean the inside has reached the required stage.
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Step 10: Cool in the pan for 10 minutes, then move to a rack before slicing.
For step 10 of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil, The waiting period is active recipe time for Homemade Focaccia Bread Recipe with Rosemary and Olive Oil. It allows flavor, moisture, yeast, starch, or protein to change before the next stage. Keep the mixture covered and use the described size, firmness, aroma, or temperature as the final signal; a cool room or refrigerator can extend the clock.
Safety Note: Use dry oven mitts, stable cookware, and a clear work area. Hot oil, steam, sugar syrup, heavy pots, and sharp blades require full attention. Keep children and pets away from the active cooking zone.
How to Know the Recipe Is Ready
Do not judge Focaccia Bread Rosemary and Olive Oil by one timer reading. Use several signs together and check the center as carefully as the outside.
- Overall appearance: Homemade Focaccia Bread Recipe with Rosemary and Olive Oil should show an open, airy crumb with a crisp olive-oil base; pale, wet, collapsed, or separated areas mean the relevant stage needs more attention.
- Center check: Inspect the thickest or deepest part, not only the attractive outside. The center must agree with the temperature or texture cue in the method.
- Aroma: The finished recipe should smell of olive oil and rosemary should perfume the bread without making its surface greasy, with no raw flour, burnt sugar, harsh alcohol, scorched spice, or uncooked protein smell.
- Last method cue: Cool in the pan for 10 minutes, then move to a rack before slicing.
- After resting: The portion should hold the intended shape while keeping the moisture, crispness, creaminess, or tenderness described for Homemade Focaccia Bread Recipe with Rosemary and Olive Oil.
Record the actual pan, appliance setting, and finishing time used in your kitchen. Those notes make the next batch of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil more reliable than automatically adding or removing minutes.
Common Problems, Causes, and Fixes
The Dough Feels Too Sticky
Do not bury Homemade Focaccia Bread Recipe with Rosemary and Olive Oil in extra flour. Complete the stated rest and folds first, then use lightly oiled hands or a scraper. The dough should gradually organize because high hydration, gentle folds, a full final rise, and deep dimples that hold rosemary oil.
The Dough Barely Rises
Check yeast freshness, liquid temperature, and room warmth. Give Homemade Focaccia Bread Recipe with Rosemary and Olive Oil the visual rise described instead of forcing it into a hot oven, which can damage yeast and dry the surface.
The Crust Browns Before the Center
Confirm the pan position and oven accuracy. Shield the top loosely only after good color forms, then continue until the center of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil reaches its doneness cue.
The Crumb Turns Dense or Gummy
Measure flour and liquid accurately, develop the dough fully, and cool Homemade Focaccia Bread Recipe with Rosemary and Olive Oil before cutting. Escaping steam can compress a hot crumb when sliced too early.
The Result Looks Different but Meets the Checks
Natural ingredients, pan color, oven strength, and hand shaping can make Focaccia Bread Rosemary and Olive Oil look different from batch to batch. If the safety, doneness, texture, and flavor checks agree, do not overcook or overmix a correct result merely to force a darker color or perfect shape.
Important Technique Notes
- Measure by weight whenever possible because the ratio behind an open, airy crumb with a crisp olive-oil base changes quickly when dry ingredients are packed into cups.
- Prepare every time-sensitive component before heating begins; high hydration, gentle folds, a full final rise, and deep dimples that hold rosemary oil leave little room for searching for a tool midway through the recipe.
- Scrape bowls and pans at the stages where ingredients can hide at the bottom, but avoid unnecessary mixing after the required texture appears.
- Use moderate heat for delicate dairy, egg, chocolate, or spice stages and stronger heat only where the method asks for browning, lift, or frying.
- Allow the full rest, chill, or cooling period because olive oil and rosemary should perfume the bread without making its surface greasy depends on moisture settling into the correct place.
- Write down one improvement after serving Focaccia Bread Rosemary and Olive Oil; change only that factor the next time so the result remains understandable.
Why These Small Details Matter
Homemade Focaccia Bread Recipe with Rosemary and Olive Oil is a chain of connected stages. A small change in measuring, heat, or waiting time can affect the next stage, so careful preparation is more useful than last-minute correction.
Texture is easiest to protect before a problem appears. Once dough is overloaded with flour, custard is overheated, sauce is over-reduced, or crisp food is trapped under steam, the original result is difficult to restore.
Planning the Recipe from Start to Finish
Use the stated preparation period of 25 minutes plus 2 hours rising to measure, cut, drain, soften, chill, and arrange ingredients. Do not begin the active heat stage until the pan and tools are ready.
During the cooking period of 22 minutes, finish one visual checkpoint before beginning the next. This keeps Focaccia Bread Rosemary and Olive Oil organized and makes any problem easier to identify.
The listed total time is 2 hours 47 minutes. Include every rise, rest, chill, infusion, or cooling stage in the plan; these periods are required for an open, airy crumb with a crisp olive-oil base.
Before serving, prepare plates and accompaniments, complete the final temperature check, and store leftovers promptly rather than leaving Homemade Focaccia Bread Recipe with Rosemary and Olive Oil at room temperature while the kitchen is cleaned.
Serving Suggestions and Portion Planning
The recipe yields 1 large 9 x 13-inch loaf, 12 pieces. Divide it evenly so each portion receives the intended balance of crust, filling, sauce, topping, protein, or garnish.
- Serve Focaccia Bread Rosemary and Olive Oil warm, not steaming hot, so the crumb has finished setting.
- Pair one portion with soup, salad, eggs, cheese, or a measured spread that complements the bread’s seasoning.
- Use day-old Focaccia Bread Rosemary and Olive Oil for toast, sandwiches, croutons, or a baked breakfast instead of discarding it.
- For a gathering, cut the listed yield before serving so the soft center is not crushed by repeated handling.
Choose accompaniments that support olive oil and rosemary should perfume the bread without making its surface greasy rather than cover it. Temperature and contrast matter: a fresh, acidic, crisp, or mild side can balance a rich, soft, sweet, or spicy main recipe.
For a larger gathering, two normal batches are often safer than one oversized batch. A crowded pan, mixer, fryer, or baking dish changes the cooking rate and can prevent an open, airy crumb with a crisp olive-oil base.
Storage, Freezing, and Reheating in Detail
Plan storage for Homemade Focaccia Bread Recipe with Rosemary and Olive Oil before serving. Clean containers, prompt cooling, and tight wrapping protect both safety and texture.
Cool Focaccia Bread Rosemary and Olive Oil completely before storing. Warm bread gives off steam that condenses inside a bag and makes the crust leathery.
Keep the bread in a closed bag or container at room temperature for up to 2 days. A crisp loaf can stay cut-side down on a board for the first day if the room is cool and dry.
Reheat portions at 350°F (175°C) for 5 to 8 minutes. Wrap very soft buns in foil; leave crusty bread uncovered so the exterior refreshes.
Freeze tightly wrapped portions for up to 2 months. Thaw at room temperature, then reheat briefly rather than microwaving for a long time.
Label every container with the recipe name and preparation date. Warm only the amount needed, and discard food that has remained at room temperature too long or shows an unusual smell, surface, or texture.
Variations and How They Change the Result
Make the base version of Focaccia Bread Rosemary and Olive Oil first when possible. Then test one measured change at a time so its effect on flavor, moisture, structure, and cooking time is clear.
Tomato and Garlic Focaccia
Press 1 cup (150 g) halved cherry tomatoes and 3 thinly sliced garlic cloves into the dough with the rosemary. Pat tomatoes dry first so the surface still browns.
Cold-Fermented Version
After the first development stage, refrigerate the covered dough for 8 to 18 hours. Bring Focaccia Bread Rosemary and Olive Oil dough toward room temperature before the final shaping or rise.
Whole-Grain Test
Replace 1/4 of the white flour by weight with whole-wheat flour. Add 1 tablespoon (15 ml) extra water only if the dough for Focaccia Bread Rosemary and Olive Oil feels firm after resting.
Smaller Portions
Divide the dough into twice as many pieces and begin checking several minutes earlier. Keep the same total dough weight and watch color closely.
Keep notes after each variation. Record the exact ingredient change, pan or appliance used, actual cooking time, and final texture. This makes it possible to improve the new version of Homemade Focaccia Bread Recipe with Rosemary and Olive Oil without losing the strengths of the original.
Final Success Checklist
- Every ingredient for Focaccia Bread Rosemary and Olive Oil was measured and prepared before the time-sensitive stage began.
- The correct ingredient temperatures and the required pan or pot size were used.
- The mixture matched the stated visual or texture cue before each major step continued.
- Heat remained steady and the pan, tray, fryer, mixer, or appliance was not overcrowded.
- Doneness was checked through the center with color, texture, aroma, and temperature when relevant.
- The recipe received its full resting, cooling, setting, or chilling time before serving.
- Leftovers were covered, dated, and stored promptly according to the storage section.
Making Focaccia Bread Rosemary and Olive Oil with Confidence
Homemade Focaccia Bread Recipe with Rosemary and Olive Oil does not require guessing when the measurements and checkpoints are followed. Focus on high hydration, gentle folds, a full final rise, and deep dimples that hold rosemary oil and allow the recipe enough time to produce an open, airy crumb with a crisp olive-oil base.
The first batch provides a useful baseline. Keep the formula stable, observe how your equipment behaves, and change only one element on the next attempt. That approach teaches more than making several unmeasured corrections in the same batch.
Use the ingredient explanations, detailed steps, doneness signs, troubleshooting notes, and storage plan together. They are designed to help a beginner understand not only what to do, but why Focaccia Bread Rosemary and Olive Oil succeeds.
When the final result shows an open, airy crumb with a crisp olive-oil base and olive oil and rosemary should perfume the bread without making its surface greasy, the recipe is ready to serve. Portion it according to the stated yield and enjoy it at the temperature recommended above.