Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Rosemary Focaccia Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

This Rosemary Focaccia Bread recipe yields a soft, aromatic Italian flatbread infused with fragrant rosemary and a perfect crispy crust. Ideal for serving warm alongside soups, salads, or as a base for delicious sandwiches, this easy-to-make focaccia combines simple ingredients like all-purpose flour, olive oil, and fresh rosemary, with a slightly sweet yeast dough that’s proofed and baked to golden perfection.

  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings

Ingredients

Dough Ingredients

  • 2/3 cup (150ml) Lukewarm Water
  • 3 teaspoons (10 g) Instant Yeast Powder
  • 1 tablespoon (12 g) Caster Sugar
  • 1 1/3 cups (250 g) All-Purpose Flour
  • 1 teaspoon (6 g) Table Salt
  • 1 tablespoon (15 ml) Extra Virgin Olive Oil
  • 1 teaspoon Ground Rosemary or Italian Seasoning (optional)

Toppings

  • 1 to 2 tablespoons (15 to 30 ml) Extra Virgin Olive Oil
  • Sea Salt - to taste
  • Fresh Rosemary Leaves - to taste

Instructions

  1. Activate the yeast: Combine the lukewarm water, caster sugar, and instant yeast powder in a small bowl. Whisk the mixture well and let it rest for 5 to 10 minutes until the surface becomes bubbly and foamy, indicating the yeast is active.
  2. Prepare the dough: In the bowl of a stand mixer, place the all-purpose flour, ground rosemary (if using), and table salt. Make a well in the center and pour in the yeast mixture and 1 tablespoon of extra virgin olive oil.
  3. Knead the dough: Attach a dough hook and knead the dough for about 5 minutes, gradually increasing speed to medium. Continue kneading until the dough is smooth, elastic, and no longer breaks apart—this might take a couple of extra minutes if needed.
  4. Proof the dough: Cover the mixing bowl with a clean tea towel and place it in a warm spot. Allow the dough to rise for approximately 1 hour, or until it doubles in size.
  5. Preheat the oven and prepare baking tray: Preheat your oven to 180°C (350°F). Line a large sheet pan with baking paper or a silicone baking mat.
  6. Shape the dough: Remove the tea towel and gently punch down the dough to release air. Transfer it onto a lightly floured surface, then use your fingers or a rolling pin to stretch the dough into a large rectangle roughly the size of your baking sheet. Avoid making the dough too thin.
  7. Prepare for baking: Place the flattened dough onto the prepared sheet pan. Using your fingers, poke deep dimples all over the surface of the dough without cutting through it.
  8. Add toppings: Brush the dough generously with extra virgin olive oil, and then sprinkle sea salt and fresh rosemary leaves evenly over the top.
  9. Bake the focaccia: Bake in the preheated oven for 15 to 20 minutes or until the bread turns a beautiful golden brown color.
  10. Serve: Serve the rosemary focaccia warm as it is or accompany with your favorite toppings or dips.

Notes

  • For a more pronounced rosemary flavor, use fresh rosemary leaves instead of ground rosemary in the dough.
  • Adjust the thickness of the dough before baking to your preference, but be careful not to make the focaccia too thin to retain a soft interior.
  • You can add other toppings such as sliced olives, cherry tomatoes, or caramelized onions for variation.
  • Store leftover focaccia bread in an airtight container for up to 2 days; reheat before serving for best texture.
  • Allow the dough to prove in a warm, draft-free area to ensure good rising.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

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