Rosemary Focaccia Bread
Nothing beats homemade, warm bread fresh from the oven! And this delicious Rosemary Focaccia Bread recipe is easy to make, and topped with fresh rosemary, olive oil and flaky sea salt. It’s the perfect addition to any meal!
What Is Focaccia Bread?
Focaccia may sound fancy, but it’s truly one of the easiest breads to make from scratch. It’s a thick, pizza crust-like bread seasoned simply with olive oil, herbs, salt, and sometimes vegetables. it has a springy, soft texture with a crusty exterior bite. Some call it Italian flat bread; I call it delicious!
I kept this homemade focaccia recipe simple by topping it with just fresh rosemary and flakey sea salt. And trust me, that’s all it needs! No need to over-complicate it.
I love serving focaccia with my Creamy Tomato Basil Soup, Mexican Spaghetti, and my Pepperoni Pizza Dip!
Key Ingredients
You only need a handful of baking essentials and pantry staples (and patience) to make your own easy homemade focaccia bread! As for the dry ingredients, you’ll need a packet of active dry yeast, granulated sugar, all-purpose flour, and salt. For the wet ingredients, you’ll need good-quality olive oil and warm water.
Lastly, top the focaccia off with some fresh rosemary sprigs and flaky sea salt. Perfection!
How to Make Focaccia:
- Start by activating the yeast with the dry yeast packet, warm water, and sugar in a small bowl. Stir to combine, then leave undisturbed for 10 minutes or so. Once it is frothy and bubbly, it’s activated and ready to use.
- Next, mix the yeast mixture, flour, salt, and 1 tablespoon of olive oil together in a stand mixer using the hook attachment. You’re looking for the dough to become one cohesive ball and start to pull away from the sides of the bowl. Then, remove the dough from the bowl, and shape it into a ball. Transfer the dough to a lightly greased bowl, and cover it with plastic wrap or a kitchen towel. Allow the dough to proof and double in size for about 1 hour.
- Brush a 10-inch round baking dish, 9 x 9-inch baking dish, or 9 x 13-inch baking dish (focaccia will be thinner with this size) with 2 tablespoons of olive oil.
- After the dough doubles in size, punch it down and use your hand to deflate it. Fold the dough over onto itself a couple of times, then turn the dough onto a lightly floured surface. Roll it out into the desired shape until the dough is about ½ -inch thick.
- Transfer the massaged dough to the prepared baking dish, and cover with a large piece of greased plastic wrap. Allow the dough to double in size a second time, about 45-60 minutes. While the dough is proofing, preheat the oven to 350°F.
- After the dough has doubled in size a second time, use your fingertips to press divots into its surface. Use a pastry brush to spread the remaining 2 tablespoons of olive oil over the dough. Top with fresh rosemary and flaky sea salt.
- Bake for 20-22 minutes until lightly browned. Allow the bread to cool completely before slicing. Store in an airtight container at room temperature for up to 3 days. (Although I doubt it’ll last that long!)
Tips and Variations
- When it comes to the warm water, temperature is critical. Too cold, and the yeast won’t activate; too hot, and you’ll kill the yeast! I like to heat the water to 110°F to 115°F.
- Add some garlic! Finely mince and mix a large clove of fresh garlic into the dough to give it some extra flavor that pairs perfectly with the rosemary.
- Amp up the pizza vibes, and add some parmesan. Sprinkle it on top in place of the flakey sea salt or in addition to it!
- Change up the herbs! Use whatever’s fresh in your garden or whatever you have stocked in your pantry. Dried or fresh thyme, oregano, and basil would be delicious!
- Line the baking tin with parchment paper for an easy clean up (and to lift it easily), but that’s optional. It also works without a baking dish. Brush parchment paper with olive oil. First, roll out the dough onto a silicone mat, and then transfer the dough directly onto your greased parchment paper. Place it on a baking sheet to let it proof and to bake it.
- If you like your focaccia thinner, stretch a little bit more (9 x 13 inches for a rectangle).
- Cut into squares or slices and serve warm or cold. Add extra olive oil just after baking.
Storage Recommendations:
Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigeration: I do not recommend refrigerating this focaccia bread, as it may become hard or even a little soggy after coming to room temperature.
Freezer: You can freeze cooked and cooled focaccia bread for up to 6 months in an airtight, freezer-safe container or plastic bag. Just reheat in the oven so it toasts up and doesn’t get soggy.
Other bread recipes to try:
Ingredients
- 1 cup warm water
- 2 ¼ teaspoons active yeast, 1 standard packet
- 2 teaspoons granulated sugar
- 3 cups all-purpose flour, plus more if needed
- 1 ½ teaspoons kosher salt
- 5 tablespoons olive oil, divided
- 4 to 5 fresh rosemary sprigs
- Flaky sea salt, to sprinkle over the top
Instructions
- Place the water, yeast, and sugar in a small bowl. Stir it briefly, then let it set undisturbed for about 10 minutes. The mixture will begin to look foamy, frothy, and tan in color. It should be quite bubbly when it’s activated and ready to use.1 cup warm water2 teaspoons granulated sugar2 ¼ teaspoons active yeast
- In the bowl of a stand mixer, add the yeast mixture, flour, salt, and 1 tablespoon of olive oil. Using a dough hook attachment, mix on low speed for 2-4 minutes until the dough is cohesive and begins to pull away from the sides of the bowl. The dough should feel slightly sticky and tacky. If it’s too sticky and wet, add additional flour a couple of tablespoons at a time until it’s just barely sticky to the touch.3 cups all-purpose flour1 ½ teaspoons kosher salt
- Remove the dough from the bowl, and shape it into a ball. Transfer the dough to a lightly greased bowl, and cover it with plastic wrap or a kitchen towel. Allow the dough to proof and double in size, about 1 hour.
- Brush a 10-inch round baking dish, 9 x 9-inch baking dish, or 9 x 13-inch baking dish (focaccia will be thin with this size) with 2 tablespoons of olive oil.
- After the dough doubles in size, punch down the dough, and use your hand to deflate it. Fold the dough over onto itself a couple of times, then turn the dough onto a lightly floured surface. Roll it out into the desired shape until the dough is about ½ -inch thick.
- Transfer the dough to the prepared baking, and cover with a large piece of greased plastic wrap. Allow the dough to double in size a second time, about 45-60 minutes.
- While the dough is proofing, preheat the oven to 350°F.
- After the dough has doubled in size a second time, use your fingertips to press divots into the surface of the dough. Use a pastry brush to spread the remaining 2 tablespoons of olive oil over the dough. Place pieces of fresh rosemary over the top of the bread and sprinkle with flaky sea salt.4 to 5 fresh rosemary sprigs
- Bake for 20-22 minutes until lightly browned. Allow the bread to cool completely before slicing.
- See post for storage recommendations.
