If you're looking for a simple yet delicious bread recipe that will impress your friends and family, then this Rosemary Focaccia bread recipe might be up your alley.
This Italian flatbread is the perfect side dish for any occasion, with its crispy, golden top and bottom crusts and airy crumbs inside.
It is easy to make and holds up well when made ahead; the recipe is guaranteed to meet all needs, whether it be as a side dish or just a case of cravings.
How to Make Focaccia Bread
Note: The full instructions are provided in the recipe card below.
Add the flour, sugar, and yeast to the bowl of a standing mixer fitted with a dough hook; turn the mixer on low to combine.
Dissolve the salt in the warm water and add it to the mixture. Pour in ½ cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook.
Mix until the dough is smooth and elastic, about 5 minutes.
Place the dough in an oiled bowl, turn to coat the entire dough with oil, then fold it over itself a few times to form a round ball. Tightly cover with plastic wrap and let rise warmly until doubled in size, 1 hour.
Coat a 13"x 18" sheet pan with a ½ cup olive oil. Once the dough is doubled and domed, put it onto the prepared pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with olive oil.
Continue to stretch the dough to fit the pan. As you do so, spread your fingers out and create dimples all over the dough. Place the dough in a warm place until it has doubled in size, about 1 hour.
While the dough rises a second time, preheat the oven to 425 degrees F.
Sprinkle the focaccia with kosher salt and rosemary, and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil before serving.
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📖 Recipe
Easy Rosemary Focaccia Bread
Tools
Ingredients
- 625 g (5 cups) all-purpose flour bread flour or all-purpose, spooned into the measuring cup and leveled off with a knife
- 1 tablespoon granulated sugar
- 1 tablespoon instant dry yeast
- 2 teaspoons kosher salt plus for sprinkling
- 1-¾ cup warm water , (110 °F to 115 °F)
- 1 cup extra virgin olive oil , divided, plus more for oiling the bowl and drizzling on top
- 1 tablespoon chopped fresh rosemary , chopped
Instructions
- In the bowl of a standing mixer fitted with a dough hook, add the flour, sugar, and yeast; turn the mixer on low to combine.
- Dissolve the salt in the warm water and add it to the mixture. Pour in ½ cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 5 minutes.
- Place the dough in an oiled bowl, turn to coat the entire dough with oil, then fold over itself a few times to form into a round ball.
- Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour.
- Coat a 13"x18" sheet pan with a ½ cup olive oil. Once the dough is doubled and domed, put the dough onto the prepared pan and begin pressing it out to fit the size of the pan.
- Turn the dough over to coat the other side with olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and create dimples all over the dough.
- Place the dough in a warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
- Sprinkle the focaccia with kosher salt, rosemary, and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil before serving.
Notes
- To store: Allow it to cool completely, then wrap it tightly in plastic or aluminum foil. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. To freeze the focaccia bread, wrap it tightly in plastic wrap and place it in a freezer bag. It can be stored in the freezer for up to 3 months.
- To reheat: Preheat the oven to 350°F (175°C). Remove the plastic wrap or foil and place the bread on a baking sheet. Drizzle the top with a little bit of olive oil and sprinkle with additional herbs if desired. Bake for 5-10 minutes or until heated through and crispy on the outside. Alternatively, you can reheat the bread in a toaster oven or a dry skillet over medium heat for a few minutes on each side until crispy.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
