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Looking for a bread that’s as perfect for dipping as it is for sharing? This Easy Rosemary Focaccia Bread Recipe is your answer! With its crisp exterior, fluffy interior, and fragrant rosemary, this focaccia is not just a side dish but a star on its own. Drizzle it with olive oil or pair it with your favorite dips, and you’re set for any occasion.
Why You’ll Love This Recipe
This focaccia is incredibly easy to make and yields a deliciously aromatic bread that’s perfect for any meal. You’ll appreciate its versatility and the simple ingredients that come together to create something truly special.
- Quick and easy preparation
- Perfect for dipping or as a side dish
- Deliciously aromatic with fresh rosemary
- Great for sharing with friends and family
- Customizable with your favorite toppings
Ingredients
- 4 cups all-purpose flour
- 1 ½ cups warm water (about 110°F)
- 2 teaspoons active dry yeast
- 2 teaspoons sea salt
- ¼ cup extra virgin olive oil, plus more for drizzling
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt for sprinkling
How to Make Rosemary Focaccia Bread
- In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the all-purpose flour and sea salt.
- Add the frothy yeast mixture and ¼ cup of olive oil to the flour mixture. Stir until a sticky dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, punch it down and transfer it to a greased baking sheet. Gently stretch it out to fit the pan.
- Use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with fresh rosemary and coarse sea salt.
- Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and sounds hollow when tapped.
- Remove from the oven and let it cool slightly before slicing and serving.
Tips for the Best Results
- Ensure your water is warm but not too hot, as it can kill the yeast.
- For extra flavor, infuse your olive oil with garlic or additional herbs before drizzling.
- Letting the dough rise in a warm place is key; a sunny kitchen or a warmed oven (turned off) works well.
Easy Variations
- Add olives, sun-dried tomatoes, or caramelized onions for a twist.
- Swap rosemary for other fresh herbs like thyme or basil for different flavor profiles.
- Top with grated cheese before baking for a cheesy focaccia.
What to Serve With It
- Olive oil and balsamic vinegar for dipping
- A side of marinara sauce
- A fresh salad for a light meal
- Charcuterie board with meats and cheeses
- Soups, particularly tomato or minestrone
Storage and Reheating
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Store any leftover focaccia in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, simply place it in a 350°F oven for about 10 minutes until warmed through.
Recipe Card
Easy Rosemary Focaccia Bread
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Yield: 12 servings
Ingredients:
4 cups all-purpose flour
1 ½ cups warm water (about 110°F)
2 teaspoons active dry yeast
2 teaspoons sea salt
¼ cup extra virgin olive oil, plus more for drizzling
2 tablespoons fresh rosemary, chopped
Coarse sea salt for sprinkling
Instructions:
1. In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, whisk together the all-purpose flour and sea salt.
3. Add the frothy yeast mixture and ¼ cup of olive oil to the flour mixture. Stir until a sticky dough forms.
4. Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
6. Preheat your oven to 425°F (220°C).
7. Once the dough has risen, punch it down and transfer it to a greased baking sheet. Gently stretch it out to fit the pan.
8. Use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with fresh rosemary and coarse sea salt.
9. Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and sounds hollow when tapped.
10. Remove from the oven and let it cool slightly before slicing and serving.
Notes: Ensure your water is warm but not too hot, as it can kill the yeast. Enjoy with olive oil and balsamic vinegar for dipping!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Yield: 12 servings
Ingredients:
4 cups all-purpose flour
1 ½ cups warm water (about 110°F)
2 teaspoons active dry yeast
2 teaspoons sea salt
¼ cup extra virgin olive oil, plus more for drizzling
2 tablespoons fresh rosemary, chopped
Coarse sea salt for sprinkling
Instructions:
1. In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, whisk together the all-purpose flour and sea salt.
3. Add the frothy yeast mixture and ¼ cup of olive oil to the flour mixture. Stir until a sticky dough forms.
4. Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
6. Preheat your oven to 425°F (220°C).
7. Once the dough has risen, punch it down and transfer it to a greased baking sheet. Gently stretch it out to fit the pan.
8. Use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with fresh rosemary and coarse sea salt.
9. Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and sounds hollow when tapped.
10. Remove from the oven and let it cool slightly before slicing and serving.
Notes: Ensure your water is warm but not too hot, as it can kill the yeast. Enjoy with olive oil and balsamic vinegar for dipping!
