Rosemary Focaccia Recipe

Course: Appetizer, Bread

Cuisine: Italian

Prep Time: 20

Cook Time: 25

Rise Time: 2

Total Time: 2 45

Servings: pieces

Calories: 432kcal

Author: Becky Hardin

This rosemary focaccia bread recipe is so simple to make, and it's filled with the most deliciously herb-y flavor. It has the perfect chewy texture that's just irresistible, then topped with fresh rosemary, sea salt, and plenty of olive oil!

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Equipment

Ingredients

1¾ cups water 397 grams, warm (105-110°F)
2¼ teaspoons active dry yeast 7 grams (1 packet)
1 tablespoon granulated sugar 13 grams
5 cups all-purpose flour 625 grams
1 tablespoon kosher salt 9 grams
1 cup extra-virgin olive oil 200 grams, divided
2 sprigs fresh rosemary leaves removed from the stems, but not chopped
Sea salt flakes for topping (such as Maldon)

Instructions

In a liquid measuring cup or small bowl, whisk the water, yeast, and sugar together. Set aside for 10 minutes and let the yeast activate. It should be frothy and fragrant.
1¾ cups water, 2¼ teaspoons active dry yeast, 1 tablespoon granulated sugar
In the bowl of a stand mixer fitted with the dough, whisk the flour and salt together by hand to combine.
5 cups all-purpose flour, 1 tablespoon kosher salt
Add in ½ cup of olive oil and the activated yeast mixture. Using the dough hook, mix on low until the dough comes together. You may need to scrape down the sides and bottom of the bowl once or twice to fully incorporate the flour.
1 cup extra-virgin olive oil
Increase the speed to medium and knead the dough for 5-6 minutes. The dough will be tacky and loose, but you should be able to pick it up out of the bowl.
Dust your work surface with flour and knead the dough a few more times until it comes together and is less sticky. Dust with more flour as needed.
Coat a large bowl with oil and transfer the dough to the bowl. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until it has doubled in size, about 60 minutes.
Coat a rimmed baking sheet with ¼ cup of the remaining oil. Use a pastry brush to make sure it is coated on the bottom and up the sides of the pan.
Transfer the dough to the pan and use your hands to press and stretch the dough until it fits the pan.
Use your fingers to “dimple” the dough by pressing down and creating deep holes. It’s okay if the holes go all the way through the dough!
Cover loosely and set aside to rise until doubled in size, about 60 minutes.
Preheat the oven to 425°F.
Once risen, drizzle the remaining oil all over the dough. Top with rosemary and flaky sea salt.
Sea salt flakes, 2 sprigs fresh rosemary
Bake for 25-30 minutes until golden brown.
Let cool before slicing and serving.

Video

Notes

Add several cloves of minced garlic to the dough for garlicky focaccia.
You can also add minced garlic or red pepper flakes to your last ¼ cup of oil to add even more flavor!
Sprinkle Parmesan cheese over top of the finished focaccia.
Try different fresh or dried herbs, such as sage, thyme, oregano, or Italian seasoning.
If your yeast doesn’t activate, try once more making sure the water is the correct temperature. If it still does not work, the yeast has gone bad and you will need to get a fresh batch of yeast before proceeding with the recipe.
Use the best quality olive oil for this recipe, one that has a rich flavor.
If you do not have a stand mixer, you can mix the dough together by hand. Make sure to knead the dough until it is smooth and elastic.
For a thicker focaccia bread, bake it in a 9x13-inch baking pan. For a thinner bread, keep it in a large baking sheet!

Storage: Store rosemary focaccia in an airtight container at room temperature for up to 2 days or in the freezer for up to 1 month.

Nutrition