Rosemary Focaccia
Experience the rustic charm of homemade bread with this aromatic Rosemary Focaccia recipe. Infused with the earthy essence of fresh rosemary and finished with a drizzle of olive oil and a sprinkle of coarse sea salt, this Italian classic is delightfully soft on the inside with a golden, crispy crust. Perfectly dimpled for maximum flavor absorption and baked to perfection, this focaccia is a versatile delight that pairs beautifully with soups, pasta, or a simple olive oil dip. With just 20 minutes of hands-on preparation, this foolproof focaccia will fill your kitchen with the irresistible scent of freshly baked bread. Whether you're serving it as an appetizer, side dish, or snack, its simple yet vibrant flavors will make it a crowd-pleaser every time.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 ml Warm water (about 110°F/43°C)
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 60 ml Olive oil (plus extra for greasing and drizzling)
- 2 tablespoons Fresh rosemary leaves, roughly chopped
- 1 tablespoon Coarse sea salt (for topping)
Instructions
In a large bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is activated.
Add 3 tablespoons of olive oil, salt, and about half of the flour to the yeast mixture. Mix well with a wooden spoon or spatula until the ingredients start to combine.
Gradually add the remaining flour, mixing until the dough comes together and forms a sticky, shaggy consistency.
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle in a little more flour as needed.
Lightly grease a large bowl with olive oil and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for 1 to 1.5 hours, or until it doubles in size.
Once the dough has risen, preheat your oven to 220°C (425°F) and generously grease a 9x13-inch baking pan with olive oil.
Punch down the dough and transfer it to the prepared baking pan. Use your fingers to press and stretch the dough evenly to fill the pan. Press your fingertips into the dough to create dimples all across the surface.
Drizzle 2 tablespoons of olive oil evenly over the dough, ensuring it pools slightly in the dimples. Sprinkle with the chopped rosemary leaves and coarse sea salt.
Allow the dough to rest for 20-30 minutes at room temperature for a second rise.
Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the focaccia from the oven and let it cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11338 mg | 493% | |
| Total Carbohydrate | 389.1 g | 141% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
