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If you’re ready to elevate your bread-baking game, this homemade rosemary focaccia bread recipe is a must-try. With its golden-brown crust, soft and airy interior, and fragrant rosemary aroma, this focaccia is perfect for any occasion—from a casual dinner to a festive gathering. Plus, it’s easier to make than you might think!
Why You’ll Love This Recipe
This rosemary focaccia bread is a culinary delight that combines simple ingredients with a touch of Mediterranean flair. It’s versatile, easy to prepare, and incredibly satisfying.
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- Flavorful: Infused with fresh rosemary and a hint of olive oil.
- Easy to Make: Perfect for beginners and seasoned bakers alike.
- Customizable: Add toppings or spices to make it your own.
- Perfect for Sharing: Ideal for gatherings or as a side for meals.
Ingredients
- 4 cups all-purpose flour
- 1 ½ cups warm water (about 110°F)
- 2 teaspoons instant yeast
- 2 teaspoons salt
- ¼ cup olive oil (plus extra for drizzling)
- 2 tablespoons fresh rosemary, chopped (plus extra sprigs for topping)
- Coarse sea salt, for sprinkling
How to Make Rosemary Focaccia Bread
- In a large mixing bowl, combine warm water and instant yeast. Let it sit for about 5 minutes until foamy.
- Add the all-purpose flour, salt, and chopped rosemary to the yeast mixture. Stir until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
- Form the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, punch it down and transfer it to a greased baking sheet or a parchment-lined baking pan. Gently spread it out to fit the pan.
- Use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with coarse sea salt and additional rosemary sprigs.
- Let the dough rest for another 20-30 minutes while the oven heats up.
- Bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and allow to cool slightly before slicing and serving.
Tips for the Best Results
- Ensure your water is warm, not hot, to activate the yeast without killing it.
- Let the dough rise in a warm area; a sunny kitchen or an oven set to the lowest temperature works well.
- Don’t skip the dimpling step; it creates those perfect pockets for olive oil and seasoning.
Easy Variations
- Add toppings such as cherry tomatoes, olives, or grated cheese before baking for an extra punch of flavor.
- Replace rosemary with thyme, oregano, or even garlic for different flavor profiles.
- Experiment with different types of flour, like whole wheat or bread flour, for varied textures.
What to Serve With It
- Pair with a fresh salad drizzled with balsamic vinaigrette.
- Serve alongside soups or stews for a comforting meal.
- Use as a base for sandwiches or bruschetta topped with fresh ingredients.
Storage and Reheating
Store any leftover focaccia in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
Recipe Card
Prep Time: 2 hours 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes
Yield: 12 servings
Ingredients:
- 4 cups all-purpose flour
- 1 ½ cups warm water (about 110°F)
- 2 teaspoons instant yeast
- 2 teaspoons salt
- ¼ cup olive oil (plus extra for drizzling)
- 2 tablespoons fresh rosemary, chopped (plus extra sprigs for topping)
- Coarse sea salt, for sprinkling
Instructions:
- In a large mixing bowl, combine warm water and instant yeast. Let it sit for about 5 minutes until foamy.
- Add flour, salt, and chopped rosemary. Stir until a shaggy dough forms.
- Transfer to a floured surface and knead for 5-7 minutes until smooth.
- Form into a ball, place in a greased bowl, cover, and let rise for 1-2 hours until doubled.
- Preheat oven to 425°F (220°C).
- Punch down the dough, transfer to a greased baking sheet, and spread to fit the pan.
- Create dimples, drizzle with olive oil, and sprinkle with sea salt and rosemary.
- Let rest for 20-30 minutes while the oven heats.
- Bake for 20-25 minutes until golden brown.
- Cool slightly before slicing and serving.
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Notes: For best flavor, let the focaccia sit for a few hours before serving, allowing the oil and salt to infuse into the bread.




















