Looking for a simple yet delicious bread recipe that will impress your friends and family? Look no further than this Rosemary Focaccia bread recipe!
This Italian flatbread is the perfect side dish for any occasion with its crispy and golden top and bottom crusts and airy crumbs inside.
Not only is it easy to make, but it also holds up well when made ahead. Plus, the addition of fresh rosemary adds a fragrant and flavorful touch. Follow these tips to ensure your Rosemary Focaccia bread turns out perfectly every time!
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What is Focaccia Bread?
Focaccia Bread is an oven-baked Italian flatbread that resembles pizza in style and texture. It is a bread often topped with olive oil, herbs, and sometimes other cheese or vegetables.
Focaccia can be served as a side dish or as sandwich bread. While it is sometimes considered a type of pizza, the main difference is that focaccia is allowed to rise after being flattened, whereas pizza is baked immediately.
Ingredients
Note: The full list of ingredients is provided on the recipe card below.
- All-purpose flour or bread flour: The main component of the dough, flour, provides structure and texture to the focaccia bread. All-purpose flour or bread flour works well in this recipe.
- Granulated sugar: Sugar serves as a food source for the yeast. During fermentation, yeast consumes the sugar and produces carbon dioxide, which helps the dough rise and adds lightness to the bread.
- Instant dry yeast: Yeast is a microorganism responsible for fermentation in bread-making. It reacts with warm water and sugar to produce carbon dioxide, which causes the dough to rise and creates air pockets in the bread.
- Kosher salt: Salt adds flavor to the dough and helps to control the fermentation process. It also strengthens the gluten structure and contributes to the overall texture of the bread.
- Warm water: The warm water activates the yeast and helps it dissolve and ferment properly. It creates the ideal environment for the yeast to grow and produce carbon dioxide, producing light and airy bread.
- Extra virgin olive oil: Olive oil adds richness, moisture, and flavor to the focaccia bread. It helps to create a tender crumb and adds a delightful taste to the finished product. It is used both in the dough and for coating the pan and drizzling on top.
- Fresh rosemary: Rosemary is a fragrant herb that adds a distinct flavor to the focaccia bread. Chopped fresh rosemary is sprinkled on the dough before baking, infusing the bread with its aromatic essence.
Tools you'll need
- Standing mixer with dough hook attachment
- Measuring cups and spoons
- 13"x18" sheet pan
- Pastry brush
- Cooling rack
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.
Substitutions
- All-purpose flour: You can use bread flour instead of all-purpose flour for a chewier texture.
- Instant dry yeast: You can use active dry yeast instead of instant dry yeast, but you must activate it in warm water before adding it to the dough.
- Kosher salt: You can use sea salt or table salt instead of kosher salt, but you may need to adjust the amount as the saltiness level can vary.
- Extra virgin olive oil: You can use regular olive oil instead of extra virgin olive oil.
- Fresh rosemary: You can use other herbs such as thyme, oregano, or basil instead of rosemary, or omit the herbs altogether if you prefer a plain focaccia bread.
Variations
- Garlic Focaccia: Add minced garlic to the dough or sprinkle garlic powder on top of the focaccia before baking for a garlic-infused version.
- Tomato Focaccia: Add sliced or diced tomatoes on top of the focaccia before baking for a tomato and herb version.
- Cheese Focaccia: Add grated Parmesan or other cheese to the focaccia before baking for a cheesy version.
- Olive Focaccia: Add chopped or sliced olives on top of the focaccia before baking for a salty and savory version.
- Sweet Focaccia: Add sugar and cinnamon to the dough and top with sliced fruit for a sweet version.
- Herb Focaccia: Use fresh herbs such as thyme, oregano, and basil instead of rosemary for a different flavor.
How to Serve
- As a side dish: Cut the focaccia bread into slices and serve it alongside soups, salads, or pasta dishes.
- As a sandwich: Cut the focaccia bread in half and fill it with your favorite sandwich ingredients such as deli meat, cheese, and vegetables.
- As an appetizer: Cut the focaccia bread into small pieces and serve it with various dips such as hummus, pesto, or marinara sauce.
- As a snack: Toast slices of the focaccia bread and serve it with butter or olive oil for a simple and delicious snack.
- As a brunch dish: Cut the focaccia bread into slices and use it as the base for a breakfast sandwich or toast.
- As a party food: Cut the focaccia bread into bite-sized pieces and serve it as part of a party platter with cheese, cured meats, and other finger foods.
How to Store & Re-Heat
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.
Make-Ahead
After the bread has cooled completely, wrap it tightly in plastic or aluminum foil and store it in the refrigerator for up to 2 days or in the freezer for up to 3 months. To serve, let the bread come to room temperature, then reheat it in the oven, toaster oven, or skillet until heated through and crispy on the outside.
How to Freeze
To freeze Rosemary Focaccia bread, let it cool completely, then wrap it tightly in plastic or aluminum foil. Place the wrapped bread in a freezer-safe ziplock bag or airtight container and label it with the date. The bread can be frozen for up to 3 months. When ready to use the frozen bread, remove it from the freezer and let it thaw at room temperature for a few hours or overnight. Once it's thawed, you can reheat it using the same methods as fresh focaccia bread.
Tips for Making The Best Focaccia Bread
- Use a scale to measure the flour: Measuring flour by weight is more accurate than measuring by volume, which can lead to inconsistencies in the dough.
- Use high-quality ingredients: Since focaccia bread has simple ingredients, it's important to use high-quality flour, olive oil, and herbs for the best flavor.
- Let the dough rise properly: Focaccia dough must be allowed twice, which helps create its airy texture. Let the dough rise in a warm, draft-free place until it has doubled.
- Don't skimp on the olive oil: Focaccia bread is known for its crispy bottom crust; a generous amount of olive oil is needed to achieve this. Use at least ½ cup of olive oil for the best texture and flavor.
- Use a sheet pan: A sheet pan with a lip will help contain the olive oil and prevent it from spilling in the oven.
- Don't overwork the dough: Overworking the dough can lead to tough and dense bread. Mix and knead the dough until it is just smooth and elastic.
- Be generous with the toppings: Focaccia bread is typically topped with herbs and salt, but you can add other toppings like cheese or vegetables. Don't be afraid to get creative with the toppings to create a unique and delicious bread.
FAQ
Can I make the dough by hand instead of using a stand mixer?
You can make the dough by hand if you don't have a stand mixer. It will take a bit more time and effort to knead the dough until it is smooth and elastic.
How do I know when the dough has risen enough?
The dough should double in size after the first rise and then double again after the second rise. It should feel soft and springy to the touch.
Can I use dried rosemary instead of fresh?
You can use dried rosemary instead of fresh. Use 1 teaspoon of dried rosemary instead of 1 tablespoon of fresh.
Can I use a different size pan?
If you don't have a 13"x 18" sheet pan, you can use a smaller or larger pan, but the baking time may need to be adjusted accordingly. Just make sure to spread the dough out evenly to fit the size of the pan.
Can I use whole wheat flour instead of all-purpose flour?
You can use whole wheat flour instead of all-purpose flour for a healthier version of the focaccia bread. Just keep in mind that the texture and flavor will be slightly different.
Can I use other types of oil instead of olive oil?
While olive oil is traditional for focaccia bread, you can use other types of oil, such as canola or vegetable oil.
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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.