Rosemary Focaccia Bread

The aroma alone, wafting through my kitchen as this Rosemary Focaccia Bread bakes, is enough to transport me to a sun-drenched Italian bakery. Every time I make this recipe, it’s a guaranteed hit. The family gathers around, tearing off warm, fragrant pieces, often straight from the pan. There’s something truly special about the combination of the crisp, golden crust, the soft, airy interior, and the pungent, earthy notes of rosemary and olive oil. It’s surprisingly simple to make, yet the result is so impressive – perfect for a casual weeknight dinner, a weekend brunch, or even a more elegant gathering. If you’re looking for a bread that’s both incredibly flavorful and wonderfully satisfying, look no further. This Rosemary Focaccia is about to become your new favorite.

Ingredients

Bread Flour: 400g (approx. 3 ¼ cups) – The foundation of our focaccia, bread flour, with its higher protein content, is crucial for developing the gluten structure that gives focaccia its signature chewy and airy texture.

All-Purpose Flour: 100g (approx. ¾ cup) – Adding a touch of all-purpose flour helps to soften the crumb slightly, creating a perfect balance between chewiness and tenderness.

Instant Dry Yeast: 7g (1 packet or 2 ¼ teaspoons) – The magic ingredient that brings our dough to life! Instant dry yeast is easy to use and provides consistent rising power.

Warm Water: 375ml (approx. 1 ½ cups + 1 tablespoon) – Essential for activating the yeast and hydrating the flour, warm water (around 105-115°F or 40-46°C) creates the ideal environment for yeast to thrive.

Fine Sea Salt: 10g (approx. 1 ¾ teaspoons) – Salt not only seasons the bread but also controls yeast activity and strengthens gluten, contributing to the overall flavor and structure.

Fresh Rosemary: 2-3 sprigs (leaves chopped, approx. 2 tablespoons) – The star aromatic! Fresh rosemary, with its piney, fragrant leaves, infuses the focaccia with its distinctive Mediterranean flavor.

Extra Virgin Olive Oil: 2 tablespoons (30ml) for the dough, plus ¼ cup (60ml) for the pan and dimpling, plus more for drizzling – Liquid gold! Olive oil is essential for focaccia, adding richness, flavor, and that characteristic crispy, golden crust. It’s used in the dough, for dimpling, and for drizzling before and after baking.

Flaky Sea Salt: 1-2 teaspoons, for sprinkling – For that final flourish! Flaky sea salt sprinkled on top provides bursts of salty flavor and a delightful textural contrast.

Instructions

1. Prepare the Yeast Mixture: In a large mixing bowl, or the bowl of a stand mixer, combine the warm water and instant dry yeast. Gently whisk them together and let the mixture sit for 5-10 minutes, or until you see a frothy layer forming on top. This indicates that the yeast is active and ready to work its magic. This step, often referred to as ‘proofing’ the yeast, is a good way to ensure your yeast is alive, though with instant yeast it’s not strictly necessary, it can give you peace of mind especially if you’re new to baking with yeast.
2. Combine Dry Ingredients: In a separate bowl, whisk together the bread flour, all-purpose flour, and fine sea salt. Whisking ensures that the salt is evenly distributed throughout the flour. Even distribution of salt is important as it controls the yeast activity and contributes to the overall flavor of the bread.
3. Incorporate Wet and Dry Ingredients: Pour the dry ingredients into the bowl with the yeast mixture. If using a stand mixer, use the dough hook attachment. If mixing by hand, use a spatula or wooden spoon. Mix on low speed (or stir by hand) until the dough just comes together and no dry flour remains. The dough will be shaggy and sticky at this stage, which is perfectly normal for focaccia dough. Don’t be tempted to add more flour at this point; hydration is key to a light and airy focaccia.
4. Knead the Dough (First Knead): If using a stand mixer, increase the speed to medium-low and knead for 6-8 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough will start out sticky but will gradually become smoother and more elastic as the gluten develops. You’ll know it’s ready when it passes the ‘windowpane test’ – meaning you can gently stretch a small piece of dough into a thin, translucent membrane without it tearing. Don’t over-knead, as focaccia dough doesn’t require the same level of gluten development as some other breads; a slightly less developed dough will result in a more tender crumb.
5. First Rise (Bulk Fermentation): Lightly oil a large bowl with olive oil. Form the dough into a ball and place it in the oiled bowl, turning to coat it with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This first rise, also known as bulk fermentation, is crucial for developing flavor and texture. The yeast is working to produce carbon dioxide, which creates air pockets within the dough and contributes to its light and airy texture. The warm environment accelerates yeast activity, while the time allows for complex flavor development.
6. Prepare the Baking Pan: While the dough is rising, generously grease a 9×13 inch baking pan (or a similar sized sheet pan) with olive oil. Ensure the entire bottom and sides of the pan are well-oiled; this will prevent sticking and contribute to a beautifully crispy bottom crust.
7. Transfer Dough and Second Rise (Proofing): Once the dough has doubled, gently deflate it and transfer it to the prepared baking pan. Using your fingertips, gently stretch and press the dough to fill the pan. If the dough resists stretching, let it rest for 5-10 minutes and then try again. Once the dough is evenly spread in the pan, cover it loosely with plastic wrap or a damp kitchen towel and let it rise again for 45-60 minutes. This second rise, known as proofing, allows the dough to relax and further develop its airy texture within the pan, ensuring a light and fluffy focaccia.
8. Preheat Oven and Prepare Rosemary Oil: Preheat your oven to 425°F (220°C). While the oven preheats and the dough is proofing, prepare the rosemary oil. In a small bowl, combine 3 tablespoons of extra virgin olive oil with the fresh rosemary leaves. If using larger rosemary sprigs, gently bruise them with your fingers to release their aroma before adding them to the oil. Let the rosemary infuse the oil while you proceed.
9. Dimple the Dough: Once the dough has completed its second rise and is puffy, gently dimple the surface of the dough all over with your fingertips. Press deeply enough to create indentations, but be careful not to tear the dough. These dimples are characteristic of focaccia and create pockets for the olive oil and rosemary to pool and flavor the bread as it bakes.
10. Drizzle with Rosemary Oil and Sprinkle with Salt: Generously drizzle the rosemary-infused olive oil evenly over the dimpled dough, making sure to get oil into all the dimples. Sprinkle the flaky sea salt evenly over the top of the dough. The olive oil will contribute to a crispy crust and rich flavor, while the flaky sea salt provides bursts of saltiness and textural contrast.
11. Bake the Focaccia: Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom. Keep an eye on it during the last few minutes of baking to prevent it from burning, especially if your oven tends to run hot. The baking time may vary slightly depending on your oven and the thickness of the focaccia.
12. Cool and Serve: Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool slightly further. While it’s tempting to cut into it immediately, allowing it to cool slightly will make it easier to slice and prevent it from being too soft. Drizzle with an additional tablespoon of extra virgin olive oil (optional, but highly recommended!) while it’s still warm. Serve warm or at room temperature.

Nutrition Facts

(Approximate values per serving, assuming 12 servings per 9×13 inch focaccia)

• Serving Size: 1 slice (approx. 1/12th of the focaccia)
• Calories: 250-300 kcal
• Fat: 12-15g

Please note: Nutritional values are estimates and can vary based on specific ingredients used, portion size, and baking conditions.

Preparation Time

• Active Time: Approximately 30-40 minutes (includes mixing, kneading, dimpling, and preparing rosemary oil). This is the time you’ll be actively working on the recipe.
• Inactive Time (Rising/Proofing): Approximately 2-2.5 hours (includes first rise and second rise). This is hands-off time where the dough is rising and developing flavor – perfect for multitasking or relaxing while the yeast does its work.
• Baking Time: 20-25 minutes.
• Total Time: Approximately 3-3.5 hours from start to finish. While it might seem like a long time, most of it is hands-off rising time, making this recipe quite manageable even on a busy day.

How to Serve Rosemary Focaccia Bread

Rosemary Focaccia is incredibly versatile and can be enjoyed in countless ways. Here are some delicious serving suggestions:

• Appetizer:
  • Cut into squares or strips and serve as part of an antipasto platter with olives, cheeses, cured meats (for non-vegetarians), roasted vegetables, and marinated artichokes.
  • Pair with a flavorful dip like hummus, baba ghanoush, whipped feta dip, or a simple balsamic glaze.
  • Top with bruschetta-style toppings like diced tomatoes, basil, and a drizzle of balsamic vinegar.
• Side Dish:
  • Serve alongside hearty soups and stews like minestrone, tomato soup, or lentil soup for dipping and soaking up the flavorful broth.
  • Accompany fresh salads like a Caprese salad, Greek salad, or a simple arugula salad with a lemon vinaigrette.
  • Pair with grilled or roasted vegetables such as asparagus, bell peppers, zucchini, or eggplant.
• Sandwiches and Paninis:
  • Slice horizontally and use as the base for flavorful sandwiches. Fillings like roasted vegetables, mozzarella and pesto, Italian cold cuts (for non-vegetarians), or grilled chicken pair beautifully.
  • Create delicious paninis by filling focaccia slices and grilling or pressing them until golden and heated through.
• Dipping Bread:
  • Serve with a high-quality extra virgin olive oil and balsamic vinegar for dipping.
  • Create a flavorful dipping oil by infusing olive oil with garlic, herbs, and chili flakes.
• Breakfast or Brunch:
  • Enjoy warm slices with a drizzle of honey and a sprinkle of sea salt for a sweet and savory breakfast treat.
  • Serve alongside scrambled eggs, frittatas, or quiches for a delightful brunch spread.
  • Top with avocado and a fried egg for a more substantial breakfast option.
• Snack:
  • Enjoy a simple slice of warm focaccia as a satisfying afternoon snack.
  • Pack slices for picnics or outdoor gatherings.

Additional Tips for Perfect Rosemary Focaccia

1. Use High-Quality Olive Oil: Since olive oil is a key ingredient in focaccia, using a good quality extra virgin olive oil will significantly enhance the flavor. Look for olive oils that are fruity and peppery for the best results. The flavor of the olive oil really shines through in this recipe, so it’s worth investing in a good one.
2. Fresh Rosemary is Best: While dried rosemary can be used in a pinch, fresh rosemary provides a much more vibrant and aromatic flavor. If using dried rosemary, use about half the amount called for fresh and consider blooming it in a little warm olive oil before adding it to the dough or topping.
3. Don’t Skimp on the Salt: Salt is crucial for both flavor and gluten development in bread making. Use fine sea salt in the dough and flaky sea salt for topping. The flaky sea salt provides those delightful bursts of saltiness that complement the rosemary and olive oil perfectly.
4. Warm Environment for Rising: Yeast thrives in warm environments. Find a warm spot in your kitchen for the dough to rise. A slightly warm oven (turned off!), a sunny spot, or even placing the bowl on top of the refrigerator can work well. A consistent warm temperature will ensure the dough rises properly and predictably.
5. Gentle Handling of the Dough: Focaccia dough is delicate and airy. When deflating and transferring the dough, handle it gently to avoid degassing it too much. You want to preserve as much of the airiness as possible for a light and fluffy focaccia.
6. Generous Dimpling: Don’t be shy when dimpling the dough! Press your fingertips deeply and all over the surface. These dimples are essential for creating those characteristic pockets that hold the olive oil and rosemary, ensuring every bite is flavorful and moist.
7. Bake Until Golden Brown: The color of the focaccia is a good indicator of doneness. Aim for a deep golden brown crust. This indicates that the bread is fully baked and has developed a wonderful crispy texture. Undercooked focaccia can be doughy and pale.
8. Cool Slightly Before Serving: While it’s tempting to devour it immediately, let the focaccia cool in the pan for a few minutes before transferring it to a wire rack. This allows the internal structure to set slightly, making it easier to slice and preventing it from being too soft. Drizzling with a bit more olive oil while it’s still warm enhances the flavor and adds a beautiful sheen.

Frequently Asked Questions (FAQ)

Q1: Can I make focaccia dough ahead of time and bake it later?
A: Yes, you can! After the first rise, you can punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. When ready to bake, let the dough come to room temperature for about 1-2 hours before proceeding with the second rise and baking instructions. This can be a great time-saver if you’re planning ahead.

Q2: Can I freeze rosemary focaccia bread?
A: Absolutely! Focaccia freezes well. Let the focaccia cool completely after baking, then slice it into portions. Wrap each portion tightly in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To reheat, thaw in the refrigerator or at room temperature, and then warm it in a low oven (around 300°F or 150°C) for 10-15 minutes until heated through.

Q3: Can I add other toppings to my focaccia besides rosemary?
A: Definitely! Focaccia is a blank canvas for flavor. Feel free to experiment with other toppings like:
* Garlic: Roasted garlic cloves or minced garlic cloves added to the rosemary oil.
* Olives: Pitted Kalamata olives or green olives, halved or sliced.
* Cherry Tomatoes: Halved cherry tomatoes, pressed into the dough before baking.
* Onions: Thinly sliced red onions or caramelized onions.
* Cheese: Parmesan cheese, Pecorino Romano, or mozzarella (added during the last few minutes of baking).
* Herbs: Thyme, oregano, sage, or basil in addition to or instead of rosemary.

Q4: Can I make focaccia without a stand mixer?
A: Yes, absolutely! You can easily make focaccia dough by hand. Follow the instructions, mixing the ingredients in a large bowl with a spatula or wooden spoon, and then knead the dough on a lightly floured surface for the recommended time. Hand kneading is a great way to connect with the dough and develop your baking skills.

Q5: My focaccia is too dense, what did I do wrong?
A: Several factors can lead to dense focaccia:
* Too much flour: Adding too much flour can make the dough dry and dense. Always measure flour accurately using the spoon and level method or a kitchen scale.
* Not enough rise time: Insufficient rising time will prevent the dough from developing enough airiness. Ensure you allow for both the first and second rise for the full recommended time in a warm environment.
* Over-kneading: While less critical for focaccia than some breads, over-kneading can still make it slightly tougher. Knead until the dough is smooth and elastic, but avoid excessive kneading.
* Oven temperature too low: Baking at too low a temperature can result in dense focaccia. Ensure your oven is preheated to the correct temperature and that it maintains that temperature throughout baking.

Q6: Can I make a vegan version of this rosemary focaccia?
A: Yes, this rosemary focaccia recipe is naturally vegan! All the ingredients are plant-based. Just ensure you are using a vegan-friendly yeast if that is a concern for you (most instant dry yeast is).

Q7: How do I store leftover focaccia?
A: Store leftover focaccia at room temperature in an airtight container for up to 2-3 days. For longer storage, freeze it as described in Q2. To refresh day-old focaccia, lightly mist it with water and warm it in a low oven for a few minutes to restore its crispness.

Q8: Can I use all bread flour or all-purpose flour instead of a mix?
A: While the combination of bread flour and all-purpose flour provides the best texture, you can make focaccia using only bread flour or only all-purpose flour. Using all bread flour will result in a chewier focaccia, while using all-purpose flour will be slightly softer. Adjusting hydration slightly might be needed depending on the flour used, but for a basic recipe, it will still work well.

This Rosemary Focaccia Bread recipe is truly a joy to make and even more of a joy to eat. From the simple act of mixing the dough to the moment you pull that golden, fragrant loaf from the oven, it’s a rewarding experience. Enjoy the process, experiment with toppings, and savor every delicious bite!

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