The Best Rosemary Focaccia Bread
Elevate your bread-baking game with *The Best Rosemary Focaccia Bread*, a golden, pillowy delight infused with the aromatic essence of fresh rosemary and the rich flavor of olive oil. This Italian classic features a soft, airy texture created through careful kneading and two gentle rises, resulting in a bakery-quality bread that's perfect for any occasion. Topped with flaky sea salt and dimpled to perfection, this focaccia is irresistibly crisp on the outside and tender on the inside. Ready in just over two hours and ideal as a side dish, sandwich base, or snack, this homemade focaccia promises to become a staple in your kitchen. Whether paired with olive oil for dipping or served alongside your favorite pasta, this bold and flavorful bread is guaranteed to impress!
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 3.5 cups All-purpose flour
- 1.5 teaspoons Salt
- 0.5 cups Olive oil
- 2 tablespoons Fresh rosemary
- 1 tablespoon Flaky sea salt
Instructions
In a large mixing bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let sit for about 5 minutes until the mixture becomes frothy.
Add 2 cups of all-purpose flour, salt, and 1/4 cup of olive oil to the yeast mixture. Stir with a wooden spoon until combined.
Gradually add the remaining 1.5 cups of flour, 1/2 cup at a time, mixing until a soft dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes, until the dough becomes smooth and elastic.
Lightly grease a large bowl with olive oil. Place the dough in the 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.
Once the dough has risen, preheat your oven to 400°F (200°C). Grease a 9x13-inch baking pan generously with olive oil.
Punch down the dough and transfer it to the greased baking pan. Stretch and press the dough evenly into the pan.
Cover the pan with a clean towel and let the dough rise again for 30 minutes.
Using your fingertips, press dimples into the surface of the dough. Drizzle the remaining 1/4 cup of olive oil over the top.
Sprinkle fresh rosemary and flaky sea salt evenly over the dough.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and baked through.
Remove from the oven and let cool for 10 minutes before slicing. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 62 mg | 1% | |
*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.
