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Rosemary Focaccia Bread Recipe

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4.2 from 70 reviews

  • Author: Emma
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings 1x

Description

This Rosemary Focaccia Bread recipe yields a beautifully airy, golden flatbread with a crispy crust and fragrant rosemary flavor. Perfect as a side to soups, salads, or for sandwiches, this homemade focaccia is easy to make using simple ingredients and a stand mixer to knead the dough. The bread is double-risen for a light texture and finished with flaky sea salt and fresh rosemary for that signature taste.

Ingredients

Scale

Liquid Mixture

  • 1 1/3 cups warm water (about 110°F)
  • 2 teaspoons sugar or honey

Dough

  • 1 (0.25 ounce) package active-dry yeast
  • 3 1/2 cups all-purpose flour
  • 1/4 cup extra virgin olive oil, plus more for drizzling and greasing
  • 2 teaspoons flaky sea salt, plus extra for sprinkling

Topping

  • 2 sprigs fresh rosemary (needles removed and chopped)

Instructions

  1. Proof the yeast: Add warm water (about 110°F) and sugar to the bowl of a stand mixer fitted with the dough hook. Stir to combine. Sprinkle the yeast on top, then gently stir to mix it in. Let it sit for 5-10 minutes until the yeast becomes foamy, indicating it’s active.
  2. Knead the dough: Set the mixer to low speed and gradually add flour, olive oil, and salt. Increase to medium-low speed and knead for 5 minutes. If the dough is too sticky and doesn’t pull away from the bowl sides, add an extra 1/4 cup flour during mixing.
  3. First dough rise: Remove the dough and shape into a ball. Grease the mixing bowl with olive oil or cooking spray and place the dough ball inside. Cover with a damp towel and set in a warm place (like near a sunny window) to rise for 45-60 minutes until nearly doubled in size.
  4. Second dough rise: Turn dough onto a floured surface and roll out into a large circle or rectangle about 1/2-inch thick. Cover again with a damp towel and let it rise for another 20 minutes.
  5. Prepare for baking: Preheat oven to 400°F. Transfer the dough to a parchment-lined baking sheet or a 9×13 inch baking dish. Use your fingers to poke deep dimples all over the dough surface, pressing down to the baking sheet.
  6. Add toppings: Drizzle 1-2 tablespoons of olive oil evenly over the dough. Sprinkle with fresh rosemary needles and additional sea salt as desired.
  7. Bake: Bake the focaccia for 20 minutes until it turns lightly golden and is cooked through.
  8. Serve: Remove from oven and drizzle a little more olive oil over the top if desired. Slice warm and serve.

Notes

  • You can knead the dough by hand if you don’t have a stand mixer; knead for 8-10 minutes until smooth and elastic.
  • The water temperature is important for activating yeast; about 110°F is ideal.
  • Use flaky sea salt for best texture and flavor when sprinkling on top.
  • For an extra crispy crust, brush olive oil generously on the dough surface before baking.
  • The depth of the dimples helps retain olive oil and gives focaccia its characteristic texture.
  • Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

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Find it online: https://therecipeshome.com/rosemary-focaccia-bread-recipe-2/