This scrumptious Rosemary Focaccia Bread recipe is straightforward to make, and topped with contemporary rosemary, olive oil and flaky sea salt.
Meet my all-time favourite focaccia bread recipe. ♡
It was truly one of many very first bread recipes that I realized to make years in the past, and nonetheless continues to be a favourite as a result of it’s so easy to make. And most significantly, it’s simply so dang good.
It’s completely mushy and fluffy and satisfyingly chewy. It’s sprinkled with plenty of contemporary rosemary and crunchy flaky sea salt, and drizzled with further olive oil simply earlier than serving, which soaks completely into all of these little basic holes that you’ve got poked within the bread. It’s straightforward to make by hand, and even simpler to make with the assistance of a stand mixer. It additionally occurs to be naturally vegan, and may be formed right into a free-form spherical or pressed into an oblong baking dish. And better of all, it’s simply the final word cozy carbohydrate consolation meals. I do know you’re going to adore it.
Additionally, in case you occur to be new to working with yeast in bread, please don’t let that deter you from making focaccia! This recipe is a good place to start when working with yeast, and I’ll stroll you thru every step of the method in order that all your questions are answered. You’ve acquired this.
Let’s make some rosemary focaccia!
Rosemary Focaccia Bread Recipe | 1-Minute Video
Rosemary Focaccia Bread Components:
To make this rosemary focaccia bread recipe (pronounced “foh-kah-chah”, by the best way), you have to:
- Heat water: Since we’re working with lively dry yeast on this recipe, it’s vital that we use heat water to dissolve it. I extremely advocate utilizing a cooking thermometer to double-check the temperature of the water if potential. (It ought to be round 110°F.)
- Sugar or honey: Whichever you could have readily available, to offer the bread a touch of sweetness and assist to activate the yeast.
- Energetic dry yeast: You have to one packet (or 2.25 teaspoons) to make this focaccia bread.
- Flour: Fundamental all-purpose flour will probably be nice!
- Olive oil: A few of which we’ll combine into the precise bread dough, plus further for drizzling on high as soon as the focaccia has baked.
- Flaky sea salt: A few of which we’ll combine into the precise bread dough, plus further for sprinkling on high of the dough earlier than baking. In case you don’t have flaky sea salt readily available, you should use high-quality sea salt, however you should definitely scale back the quantity by half in order that the bread isn’t too salty.
- Contemporary rosemary: To sprinkle on high of the dough and add that scrumptious earthy rosemary taste. (Be happy to finely chop the contemporary rosemary if you need smaller rosemary sprinkles.)
How To Make Focaccia Bread:
Listed here are the essential steps to make this rosemary focaccia bread recipe (full directions included within the recipe beneath, as at all times):
- Proof the yeast. Within the heat water and sugar. (I extremely advocate utilizing a thermometer to measure the temperature of the water, in order that it’s not too scorching or too chilly.)
- Knead the dough*. Regularly add within the flour, olive oil and salt. Then knead for five minutes utilizing the dough attachment or a stand mixer, or knead the dough by hand.
- First dough rise. Form the dough right into a ball and place it in a greased mixing bowl, and canopy with a humid towel. Let the dough relaxation in a heat location for 45-60 minutes, or till it has doubled in measurement.
- Second dough rise. Form the dough into a big circle or rectangle till that the dough is about 1/2-inch thick*. Cowl and let the dough proceed to rise for one more 20 minutes.
- Put together the dough. Warmth oven to 400°F. Switch the dough to a big parchment-covered baking sheet (or press it right into a 9 x 13-inch baking dish). Use your fingers to poke deep dents — like significantly, poke all the best way down till you contact the baking sheet — everywhere in the floor of the dough. Then drizzle a tablespoon or two of olive oil evenly everywhere in the high of the dough, and sprinkle evenly with the contemporary rosemary needles and sea salt.
- Bake. Bake for 20 minutes, or till the dough is barely golden and cooked by.
- Serve. Take away from the oven, and drizzle with just a little extra olive oil if desired. Slice, and serve heat.
*In case you shouldn’t have a stand mixer, no prob! Simply full step 1 in a big mixing bowl. Regularly stir within the flour, olive oil and salt till a shaggy dough begins to type. Then flip the dough out onto a floured floor and knead by hand for five minutes till clean, including further flour if the dough feels too sticky, and proceed on with the recipe as directed.
Potential Recipe Variations:
Need to customise this recipe? Be happy to…
- Add garlic. Finely mince and blend a big clove of contemporary garlic into the dough to offer it some further garlicky taste.
- Add Parmesan. This focaccia would even be scrumptious with some Parmesan cheese sprinkled on high!
- Use totally different contemporary herbs. Rather than (or along with) the contemporary rosemary, be at liberty to make use of contemporary tarragon or sage.
- Use dried herbs. In case you don’t have contemporary herbs readily available, you’re welcome to make use of dried herbs as an alternative (equivalent to dried rosemary or Italian seasoning). In case you use dried herbs, I like to recommend kneading them into the dough itself fairly than sprinkling them on high in order that they don’t burn within the oven.
Extra Favourite Bread Recipes:
Keen on performing some extra bread-baking? Listed here are just a few of my favourite straightforward bread recipes on the weblog:
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Description
This Rosemary Focaccia Bread recipe is ultra-comforting and scrumptious, and kicked up a notch with the addition of plenty of contemporary rosemary and flaked sea salt. See optionally available directions beneath for the way to combine the dough by hand in case you shouldn’t have a stand mixer.
- 1 1/3 cup heat water (about 110°F)
- 2 teaspoons sugar or honey
- 1 (0.25 ounce) bundle active-dry yeast
- 3 1/2 cups all objective flour
- 1/4 cup further virgin olive oil, plus extra for drizzling
- 2 teaspoons flaky sea salt, plus further for sprinkling*
- 2 sprigs contemporary rosemary
- Proof the yeast. Add heat water (about 110°F, which you’ll be able to measure with a thermometer if you wish to make sure it’s the proper temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to mix. Sprinkle the yeast on high of the water. Give the yeast a fast stir to combine it in with the water. Then let it sit for 5-10 minute till the yeast is foamy.
- Knead the dough. (See alterate directions beneath to knead by hand.) Set the mixer to low velocity, and add progressively flour, olive oil and salt. Enhance velocity to medium-low, and proceed mixing the dough for five minutes. (If the dough is simply too sticky and isn’t pulling away from the edges of the bowl, add in an additional 1/4 cup flour whereas it’s mixing.)
- First dough rise. Take away dough from the blending bowl, and use your arms to form it right into a ball. Grease the blending bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball again within the bowl and canopy it with a humid towel. Place in a heat location (I set mine by a sunny window) and let the dough rise for 45-60 minutes, or till it has almost doubled in measurement.
- Second dough rise. Flip the dough onto a floured floor, and roll it out into a big circle or rectangle till that the dough is about 1/2-inch thick*. Cowl the dough once more with the damp towel, and let the dough proceed to rise for one more 20 minutes.
- Put together the dough. Preheat oven to 400°F. Switch the dough to a big parchment-covered baking sheet (or press it right into a 9 x 13-inch baking dish). Use your fingers to poke deep dents (significantly, poke all the best way right down to the baking sheet!) everywhere in the floor of the dough. Drizzle a tablespoon or two of olive oil evenly everywhere in the high of the dough, and sprinkle evenly with the contemporary rosemary needles and sea salt.
- Bake. Bake for 20 minutes, or till the dough is barely golden and cooked by.
- Serve. Take away from the oven, and drizzle with just a little extra olive oil if desired. Slice, and serve heat.
Notes
Flaky vs. high-quality sea salt: In case you shouldn’t have flaky sea salt readily available, no worries, you may positively sub in high-quality sea salt. Simply you should definitely use about half the quantity of salt (if utilizing high-quality sea salt) in order that the bread is just not too salty.
To knead the dough by hand: Full step 1 in a big mixing bowl. Regularly stir within the flour, olive oil and salt till a shaggy dough begins to type. Then flip the dough out onto a floured floor and knead by hand for five minutes till clean, including further flour if the dough feels too sticky. Proceed on with the recipe as directed.
Bread thickness: I like my focaccia to be a bit on the thicker aspect. However in case you desire yours thinner, simply roll it out just a little extra. It’s going to stand up significantly whereas baking.
