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Fluffy Rosemary Focaccia Bread Recipe

Fluffy Rosemary Focaccia Bread Recipe

Fluffy Rosemary Focaccia Bread is a delightful Mediterranean staple that combines a crispy exterior with a soft, airy interior, making it a perfect accompaniment to any meal or a satisfying snack on its own. Infused with the aromatic essence of fresh rosemary and a drizzle of quality olive oil, this focaccia is a feast for both the eyes and the palate. Whether served alongside a hearty soup or enjoyed with a simple dip, this bread is sure to impress.

Why You’ll Love This Recipe

This easy rosemary focaccia bread recipe is not just about the taste; it’s a simple way to elevate any occasion. The process is straightforward, and the results are incredibly rewarding.

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  • Satisfying Texture: Enjoy a perfect balance of crunch and fluffiness.
  • Aromatic Flavor: Fresh rosemary adds a fragrant punch.
  • Easy to Make: Requires minimal ingredients and effort.
  • Versatile: Great as a side, snack, or sandwich base.
  • Customizable: Easily add your favorite toppings.

Ingredients

  • 4 cups all-purpose flour
  • 1 ½ cups warm water (about 110°F)
  • 2 teaspoons active dry yeast
  • 2 teaspoons salt
  • ¼ cup extra virgin olive oil, plus more for drizzling
  • 2 tablespoons fresh rosemary, chopped
  • Coarse sea salt, for sprinkling

How to Make Rosemary Focaccia Bread

  1. In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until frothy.
  2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with the olive oil.
  3. Mix until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
  5. Once risen, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Transfer the dough to the prepared baking sheet. Gently stretch and press it out to fit the pan.
  7. Using your fingers, create dimples all over the surface of the dough. Drizzle with olive oil, sprinkle with chopped rosemary and coarse sea salt.
  8. Let the dough rest for another 20-30 minutes to rise slightly.
  9. Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.
  10. Remove from the oven and let it cool slightly before slicing and serving.

Tips for the Best Results

  • Ensure your water is warm but not hot, as it can kill the yeast.
  • For extra flavor, consider infusing the olive oil with garlic or additional herbs before drizzling.
  • Allow the dough to rise in a warm, draft-free area for optimal results.

Easy Variations

  • Add sun-dried tomatoes or olives for a Mediterranean twist.
  • Mix in grated cheese like parmesan or mozzarella before baking for a cheesy focaccia.
  • Experiment with different herbs such as thyme or oregano for varied flavors.

What to Serve With It

  • A hearty soup, such as minestrone or tomato basil.
  • A fresh salad, like a Greek or arugula salad.
  • Dips like hummus or a tangy balsamic reduction.
  • Charcuterie board with cured meats and cheeses.

Storage and Reheating

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to 3 months. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.

Recipe Card

Fluffy Rosemary Focaccia Bread
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes (includes rising time)
Yield: 12 servings
Ingredients:

  • 4 cups all-purpose flour
  • 1 ½ cups warm water (about 110°F)
  • 2 teaspoons active dry yeast
  • 2 teaspoons salt
  • ¼ cup extra virgin olive oil, plus more for drizzling
  • 2 tablespoons fresh rosemary, chopped
  • Coarse sea salt, for sprinkling

Instructions:

  1. In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until frothy.
  2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with the olive oil.
  3. Mix until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
  5. Once risen, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Transfer the dough to the prepared baking sheet. Gently stretch and press it out to fit the pan.
  7. Using your fingers, create dimples all over the surface of the dough. Drizzle with olive oil, sprinkle with chopped rosemary and coarse sea salt.
  8. Let the dough rest for another 20-30 minutes to rise slightly.
  9. Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.
  10. Remove from the oven and let it cool slightly before slicing and serving.

Notes: For extra flavor, consider infusing the olive oil with garlic or additional herbs before drizzling.

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