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Homemade Rosemary Focaccia Bread Recipe

Homemade Rosemary Focaccia Bread Recipe

Looking to elevate your bread game? This Homemade Rosemary Focaccia Bread is your answer. Soft, fluffy, and topped with aromatic rosemary and sea salt, this bread is incredibly easy to make and perfect for any occasion. Whether as a side for dinner or a base for sandwiches, this focaccia will have everyone coming back for seconds.

Why You’ll Love This Recipe

This focaccia is not just bread; it’s a canvas for creativity and flavor. With its golden crust and fragrant herbs, it’s the perfect addition to any meal. Plus, making bread at home is a rewarding experience that fills your kitchen with irresistible aromas.

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  • Simple Ingredients: Just a handful of pantry staples needed.
  • Quick to Prepare: Minimal hands-on time for maximum flavor.
  • Versatile: Enjoy it solo, with dips, or as part of a meal.
  • Impressive Presentation: Beautifully rustic and inviting.
  • Perfect for Sharing: Ideal for gatherings or family dinners.

Ingredients

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

How to Make Rosemary Focaccia Bread

  1. In a large mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy.
  2. Add the olive oil and sea salt to the yeast mixture, stirring to combine.
  3. Gradually add the flour, mixing with a wooden spoon until a sticky dough forms.
  4. Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
  6. Preheat your oven to 425°F (220°C) and grease a baking sheet or a large cast-iron skillet.
  7. Punch down the risen dough and transfer it to the prepared baking sheet. Press it out to fit the pan, creating dimples with your fingers.
  8. Drizzle a bit of olive oil over the top, sprinkle with chopped rosemary and additional sea salt.
  9. Bake for 20-25 minutes, or until the focaccia is golden brown.
  10. 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.
  • For an extra flavor boost, infuse your olive oil with garlic or additional herbs before drizzling.
  • Letting the dough rise in a warm environment helps achieve a better rise.

Easy Variations

  • Garlic Focaccia: Add minced garlic to the dough or top with roasted garlic before baking.
  • Olive and Herb Focaccia: Mix in chopped olives and additional herbs like thyme or oregano.
  • Cheesy Focaccia: Sprinkle grated Parmesan or mozzarella on top before baking.

What to Serve With It

  • A zesty marinara sauce for dipping.
  • A fresh salad with vinaigrette.
  • Charcuterie board with meats and cheeses.
  • Soups, especially tomato or minestrone.
  • As a base for sandwiches or bruschetta.

Storage and Reheating

Store leftover focaccia in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to a month. Reheat in the oven at 350°F (175°C) for about 10 minutes for the best texture.

Recipe Card

Homemade Rosemary Focaccia Bread
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Yield: 12 servings
Ingredients:

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

Instructions:

  1. In a large mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy.
  2. Add the olive oil and sea salt to the yeast mixture, stirring to combine.
  3. Gradually add the flour, mixing with a wooden spoon until a sticky dough forms.
  4. Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
  6. Preheat your oven to 425°F (220°C) and grease a baking sheet or a large cast-iron skillet.
  7. Punch down the risen dough and transfer it to the prepared baking sheet. Press it out to fit the pan, creating dimples with your fingers.
  8. Drizzle a bit of olive oil over the top, sprinkle with chopped rosemary and additional sea salt.
  9. Bake for 20-25 minutes, or until the focaccia is golden brown.
  10. Allow to cool slightly before slicing and serving.

Notes: Enjoy warm or at room temperature. Perfect for sharing!

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