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Savory Herb Focaccia Recipe with Rosemary

Savory Herb Focaccia Recipe with Rosemary

Savory Herb Focaccia is a delightful Mediterranean-style bread that’s both satisfying and incredibly easy to make at home. With its golden-brown crust, fluffy interior, and the fragrant aroma of fresh rosemary, this focaccia is the perfect accompaniment to any meal or a fantastic snack on its own. Let’s dive into this crave-worthy recipe that will have everyone coming back for more.

Why You’ll Love This Recipe

This easy focaccia bread recipe is not just about taste—it’s about the experience of making bread from scratch. The combination of simple ingredients creates a loaf that is versatile enough for any occasion.

  • Quick to prepare with minimal hands-on time.
  • Perfectly fluffy texture with a crispy outer crust.
  • Customizable with your favorite herbs and toppings.
  • Great for sharing, dipping, or enjoying on its own.
  • A satisfying project for both novice and seasoned bakers.

Ingredients

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

How to Make Savory Herb Focaccia

  1. In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
  2. In a large mixing bowl, whisk together the flour and sea 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, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
  5. Once risen, punch down the dough and transfer it to a greased baking sheet. Use your fingers to stretch and press the dough into a rectangle about 1 inch thick.
  6. Cover the dough again and let it rest for another 30 minutes. Preheat your oven to 400°F (200°C) during this time.
  7. After resting, dimple the dough with your fingers, drizzle with olive oil, and sprinkle with chopped rosemary and flaky sea salt.
  8. Bake for 20-25 minutes, or until the focaccia is golden brown. Remove from the oven and let it cool slightly before slicing.

Tips for the Best Results

  • Ensure your water is not too hot; otherwise, it can kill the yeast. Aim for a temperature around 110°F.
  • For an even more flavorful focaccia, let the dough rise overnight in the refrigerator and bring it back to room temperature before baking.
  • Experiment with different herbs like thyme, oregano, or even sun-dried tomatoes for added flavor.

Easy Variations

  • Add caramelized onions or roasted garlic for a rich, savory twist.
  • Incorporate olives, cherry tomatoes, or cheese into the dough for an extra burst of flavor.
  • For a sweet version, sprinkle with cinnamon sugar and top with sliced apples or pears.

What to Serve With It

  • A bowl of olive oil mixed with balsamic vinegar for dipping.
  • A fresh green salad drizzled with lemon vinaigrette.
  • Hearty soups, such as minestrone or tomato basil.
  • Charcuterie boards featuring meats and cheeses.

Storage and Reheating

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes to restore its crispy texture.

Recipe Card

Recipe Name: Savory Herb Focaccia with Rosemary
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 2 hours 40 minutes (including rising time)
Yield: 12 servings
Ingredients:

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

Instructions:

  1. In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
  2. In a large mixing bowl, whisk together the flour and sea 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, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
  5. Once risen, punch down the dough and transfer it to a greased baking sheet. Use your fingers to stretch and press the dough into a rectangle about 1 inch thick.
  6. Cover the dough again and let it rest for another 30 minutes. Preheat your oven to 400°F (200°C) during this time.
  7. After resting, dimple the dough with your fingers, drizzle with olive oil, and sprinkle with chopped rosemary and flaky sea salt.
  8. Bake for 20-25 minutes, or until the focaccia is golden brown. Remove from the oven and let it cool slightly before slicing.

Notes: This focaccia is best enjoyed fresh but can be stored for up to 2 days at room temperature.

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