Rosemary Focaccia Recipe
This rosemary focaccia bread recipe is simple to make. Filled with the most delicious herby flavor, it has the perfect chewy texture, and when it's topped with fresh rosemary, sea salt, and plenty of olive oil, it is completely irresistible.
Servings: 10 pieces
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
Ingredients
- 1¾ cups water 397g, warm (105-110°F)
- 2¼ tsp active dry yeast 7g (1 packet)
- 1 tbsp granulated sugar 13g
- 5 cups all-purpose flour 625g
- 1 tbsp kosher salt 9g
- 1 cup extra-virgin olive oil 200g, 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 tsp active dry yeast, 1 tbsp 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 tbsp 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
Nutrition
Serving: 1piece | Calories: 432kcal | Carbohydrates: 50g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 703mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 3mg