Rosemary Focaccia Bread
About This Rosemary Focaccia Bread
Focaccia is an Italian flatbread that is both simple and spectacular - a golden, olive oil-rich bread with a crispy bottom, soft and airy interior, and dimpled top traditionally studded with fresh rosemary and coarse sea salt. While it looks and tastes impressive enough to serve at any gathering, focaccia is actually one of the easiest breads to make at home.
What Makes This Rosemary Focaccia Bread Special
Unlike many breads that require extensive kneading, focaccia dough is quite wet and comes together with minimal work, developing its gluten structure through a long, slow rise and gentle folding. The generous amount of olive oil in the dough and drizzled on top creates that characteristic crispy-chewy texture and rich flavor that makes focaccia so addictive. It is perfect as an appetizer for dipping in more olive oil and balsamic vinegar, as a base for sandwiches, served alongside soups and salads, or simply torn apart and enjoyed warm from the oven.
Key Techniques for Success
The basic recipe is endlessly customizable - top it with caramelized onions, olives, cherry tomatoes, garlic, or different herbs. Some bakers even make sweet versions topped with grapes and honey.
Perfect for Every Occasion
The key to great focaccia is not being timid with the olive oil and making sure to create those signature dimples with your fingertips before baking.
Ingredients
- 500g (4 cups) Bread flour or all-purpose flour
- 375ml (1½ cups) Warm water
- 6 tbsp, divided Extra virgin olive oil
- 2¼ tsp Active dry yeast
- 1 tsp Honey
- 2 tsp Salt
- 2 tbsp Fresh rosemary leaves
- for topping Flaky sea salt
Quick Info
- Total Time:
- 240 min
- Difficulty:
- Medium
- Servings:
- 8
Instructions
- 1
In a large bowl, combine warm water (about 110°F), yeast, and honey. Let sit 5 minutes until foamy.
- 2
Add 4 tablespoons olive oil, flour, and salt. Mix with a wooden spoon until a rough, sticky dough forms.
- 3
Cover bowl with plastic wrap and let rise at room temperature for 1-2 hours until doubled in size.
- 4
Drizzle 1 tablespoon olive oil into a 9x13 inch baking pan. Turn dough into pan and gently stretch to fill about ¾ of the pan.
- 5
Cover and let rest 30 minutes. The dough will relax and be easier to stretch.
- 6
Gently stretch dough to fill the entire pan, being careful not to deflate it too much.
- 7
Cover and let rise 45-60 minutes until puffy and doubled in thickness.
- 8
Preheat oven to 425°F (220°C). Drizzle remaining 1 tablespoon olive oil over dough.
- 9
Using your fingertips, press dimples all over the surface of the dough. Press firmly to create deep dimples.
- 10
Scatter rosemary leaves over top and sprinkle generously with flaky sea salt.
- 11
Bake for 22-28 minutes until golden brown on top and crispy on the bottom.
- 12
Let cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Pro Tips
- •Do not be shy with olive oil - it is essential for flavor and texture
- •Press dimples firmly to create pockets that fill with olive oil
- •Make sure water is warm but not hot for yeast activation
- •Dough should be quite sticky - this is correct
- •Let dough rest when it resists stretching
- •Focaccia is best eaten the day it is baked
Variations
Add caramelized onions and olives before baking. Top with cherry tomatoes and garlic. Sprinkle with parmesan cheese. Make garlic focaccia with roasted garlic cloves. Try grape focaccia with red grapes and honey drizzle.
