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Homemade Rosemary Focaccia Bread Recipe

Homemade Rosemary Focaccia Bread Recipe

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.

  • 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

  1. In a large mixing bowl, combine warm water and instant yeast. Let it sit for about 5 minutes until foamy.
  2. Add the all-purpose flour, salt, and chopped rosemary to the yeast mixture. Stir until a shaggy dough forms.
  3. 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.
  4. 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.
  5. Preheat your oven to 425°F (220°C).
  6. 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.
  7. 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.
  8. Let the dough rest for another 20-30 minutes while the oven heats up.
  9. Bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
  10. 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

Homemade Rosemary Focaccia Bread
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:

  1. In a large mixing bowl, combine warm water and instant yeast. Let it sit for about 5 minutes until foamy.
  2. Add flour, salt, and chopped rosemary. Stir until a shaggy dough forms.
  3. Transfer to a floured surface and knead for 5-7 minutes until smooth.
  4. Form into a ball, place in a greased bowl, cover, and let rise for 1-2 hours until doubled.
  5. Preheat oven to 425°F (220°C).
  6. Punch down the dough, transfer to a greased baking sheet, and spread to fit the pan.
  7. Create dimples, drizzle with olive oil, and sprinkle with sea salt and rosemary.
  8. Let rest for 20-30 minutes while the oven heats.
  9. Bake for 20-25 minutes until golden brown.
  10. Cool slightly before slicing and serving.

Notes: For best flavor, let the focaccia sit for a few hours before serving, allowing the oil and salt to infuse into the bread.

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