Rosemary Focaccia Bread
Elevate your bread-baking game with this irresistibly fragrant Rosemary Focaccia Bread recipe! With its golden, crusty exterior and pillowy-soft center, this traditional Italian bread is infused with the earthy aroma of fresh rosemary and the richness of olive oil. Perfect for beginners and seasoned bakers alike, the recipe incorporates simple ingredients like all-purpose flour, warm water, and active dry yeast, coming together in just a few easy steps. The dimpling technique ensures pockets of olive oil and sea salt in every bite, making this focaccia a versatile crowd-pleaser for dipping, sandwich-making, or serving as a side to soups and salads. Ready in just over two hours, this homemade focaccia is the ultimate way to bring the warm, rustic flavors of Italy to your table.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 360 milliliters warm water
- 75 milliliters olive oil
- 7 grams active dry yeast
- 1 teaspoon granulated sugar
- 1.5 teaspoons salt
- 2 tablespoons fresh rosemary
- 1 teaspoon coarse sea salt
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir to dissolve and let it sit for 5-10 minutes until the mixture becomes frothy.
Add 2 tablespoons of olive oil, all-purpose flour, and salt to the yeast mixture. Mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for about 6 minutes.
Lightly oil a clean bowl and place the dough inside. Cover it with a damp kitchen towel or plastic wrap and let it rise in a warm area for 1 to 1.5 hours, or until it has doubled in size.
Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper or lightly oil it.
Punch the dough down to release air bubbles and transfer it to the prepared baking sheet. Using your hands, stretch and press the dough into a rectangular or oval shape, about 2 cm thick.
Cover the dough with a kitchen towel and allow it to rest for 20 minutes.
After the dough has rested, use your fingertips to press dimples all over the surface of the dough. Drizzle the remaining olive oil evenly over the top, letting it pool in the dimples.
Sprinkle the fresh rosemary and coarse sea salt over the top of the dough.
Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and cooked through.
Remove from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5494 mg | 239% | |
| Total Carbohydrate | 389.1 g | 141% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 687 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.
