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Rosemary Focaccia Bread Recipe

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4.3 from 14 reviews

This Rosemary Focaccia Bread recipe offers a delightful and aromatic twist on classic focaccia, featuring fresh rosemary and flaky sea salt. Soft, airy, and beautifully golden, this homemade bread is perfect as a snack, appetizer, or accompaniment to any meal. With simple ingredients and straightforward steps, it can be prepared easily using a stand mixer or by hand.

  • Total Time: 95 minutes
  • Yield: 8-12 servings

Ingredients

Dough Ingredients

  • 1 1/3 cups warm water (about 110°F)
  • 2 teaspoons sugar or honey
  • 1 (0.25 ounce) package active-dry yeast
  • 3 1/2 cups all-purpose flour, plus extra for kneading
  • 1/4 cup extra virgin olive oil, plus more for drizzling and greasing
  • 2 teaspoons flaky sea salt, plus extra for sprinkling
  • 2 sprigs fresh rosemary, needles stripped for topping

Instructions

  1. Proof the yeast: In the bowl of a stand mixer fitted with the dough attachment, combine warm water at about 110°F and sugar or honey. Sprinkle the active-dry yeast on top and stir quickly to combine. Let it rest for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
  2. Knead the dough: On low speed, gradually add flour, olive oil, and sea salt to the yeast mixture. Increase the mixer speed to medium-low and knead for 5 minutes. If the dough feels too sticky and does not pull away from the bowl sides, gradually add an extra 1/4 cup flour while mixing until the dough is slightly tacky but manageable.
  3. First rise: Remove the dough from the bowl and shape into a ball. Lightly grease the mixing bowl with olive oil or spray, place the dough ball inside, and cover with a damp towel. Set the bowl in a warm, draft-free place (such as near a sunny window) and let the dough rise for 45-60 minutes until it has nearly doubled in size.
  4. Second rise: Turn the risen dough out onto a floured surface. Roll or press it into a large circle or rectangle about 1/2 inch thick. Cover again with a damp towel and let it rest and rise for an additional 20 minutes to puff slightly.
  5. Prepare for baking: Preheat your oven to 400°F (200°C). Transfer the dough onto a large parchment-lined baking sheet or press it into a greased 9 x 13-inch baking dish. Using your fingertips, poke deep indentations all across the surface of the dough, going all the way down to the pan to create the signature focaccia dimples.
  6. Add toppings: Drizzle 1-2 tablespoons of extra virgin olive oil evenly over the dough’s surface. Sprinkle the stripped fresh rosemary needles and extra flaky sea salt generously over the top.
  7. Bake: Place the tray in the preheated oven and bake the focaccia for 20 minutes, or until the crust turns golden and the bread is cooked through and slightly crispy on top.
  8. Serve: Remove from the oven and optionally drizzle a little more olive oil on top. Slice into pieces and serve warm for the best flavor and texture.

Notes

  • If you don’t have a stand mixer, you can knead the dough by hand: combine ingredients, knead on a floured surface for about 10 minutes until smooth and elastic.
  • The thickness of the dough before the second rise should be about 1/2 inch for the best texture.
  • Use flaky sea salt for topping to get a pleasant crunch and burst of flavor.
  • Letting the dough rise in a warm place encourages better yeast activity and fluffier bread.
  • Fresh rosemary can be substituted with dried rosemary, but fresh gives the best aroma and flavor.
  • Author: Olivia
  • Prep Time: 75 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://iamstarved.com/rosemary-focaccia-bread-recipe/