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Get ready to elevate your bread-making game with this Homemade Rosemary Focaccia Bread Recipe. With its golden crust, fluffy interior, and aromatic hint of fresh rosemary, this focaccia is not just a side; it’s the star of any meal. Perfectly easy to whip up, this bread brings a restaurant-quality touch right to your kitchen, making it a perfect companion for soups, salads, or just your favorite olive oil for dipping.
Why You’ll Love This Recipe
This focaccia bread is a must-try for several reasons:
- Effortless Preparation: With minimal ingredients and simple techniques, you’ll be a focaccia pro in no time.
- Versatile Flavor: The combination of rosemary and olive oil creates an irresistible aroma and flavor.
- Perfect for Any Occasion: Whether it’s a casual dinner or a special gathering, this bread fits right in.
- Customizable: You can easily add your favorite toppings to make it uniquely yours.
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 large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until frothy.
- Add the olive oil and sea salt to the yeast mixture, then gradually mix in the flour until a sticky dough forms.
- Knead the dough in the bowl for about 5 minutes, or until it becomes smooth. You can also use a stand mixer with a dough hook for this step.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Once risen, preheat your oven to 425°F (220°C). Grease a baking sheet with olive oil.
- Transfer the dough to the prepared baking sheet, stretching it out gently to fit the pan. If it resists, let it rest for a few minutes before stretching again.
- Use your fingers to create dimples all over the surface of the dough. Drizzle with more olive oil, sprinkle with coarse sea salt, and scatter the chopped rosemary on top.
- Bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
- Let it cool slightly before slicing and serving.
Tips for the Best Results
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For the fluffiest focaccia, ensure that your yeast is fresh and your water is the right temperature. Don’t rush the rising time; the longer it rises, the better the flavor and texture will be. Feel free to experiment with different herbs and toppings, like garlic or sun-dried tomatoes, to make this focaccia your own!
Easy Variations
- Add sliced olives or cherry tomatoes on top before baking for added flavor.
- Incorporate garlic powder or minced garlic into the dough for an aromatic twist.
- Top with grated Parmesan cheese alongside the rosemary for a cheesy crust.
- Swap rosemary for fresh thyme or oregano for a different herbaceous flavor.
What to Serve With It
- Pair with a warm bowl of marinara sauce for dipping.
- Serve alongside a fresh garden salad drizzled with balsamic vinaigrette.
- Enjoy with a hearty soup, like minestrone or tomato basil.
- Perfect for your charcuterie board, alongside cheeses and cured meats.
Storage and Reheating
Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, wrap in foil and warm in a 350°F (175°C) oven for about 10 minutes until heated through.
Recipe Card
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:
- In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until frothy.
- Add the olive oil and sea salt to the yeast mixture, then gradually mix in the flour until a sticky dough forms.
- Knead the dough in the bowl for about 5 minutes, or until it becomes smooth.
- Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat your oven to 425°F (220°C). Grease a baking sheet with olive oil.
- Transfer the dough to the prepared baking sheet, stretching it out gently to fit the pan.
- Create dimples all over the surface, drizzle with olive oil, sprinkle with coarse sea salt, and add chopped rosemary.
- Bake for 20-25 minutes, or until golden brown and hollow-sounding when tapped.
- Let cool slightly before slicing and serving.
Notes: For the fluffiest focaccia, ensure yeast is fresh and water temperature is correct. Experiment with toppings for a personalized touch.
