Rosemary Focaccia Recipe

This rosemary focaccia recipe makes bread that is soft on the inside and crispy on the outside. This easy-to-make focaccia bread features rosemary, tomatoes, and garlic which come together to form a perfect flavor sensation your whole family will enjoy.

Focaccia is simple and delicious yeast bread. It is perfect to serve with dinner, soups, and stews. If you enjoy the focaccia bread basket at your favorite restaurant, you will be thrilled at how easy it is to make your own focaccia bread at home.

Rosemary Focaccia Recipe

This is an easy focaccia recipe to make. You can use it as a base recipe and add the ingredients of your choosing such as black olives, green olives (use pitted), artichokes, sundried tomatoes, cherry tomatoes, mushrooms, sesame seeds, leeks, scallions, onion, goat cheese, mozzarella, Parmesan cheese, ricotta, everything bagel… the topping ideas are endless! Use meat such as sausage, pepperoni, or salami. Focaccia is a lighter, fluffier pizza-type dough that has more yeast, so terrific for adding the assorted toppings of your choice.

Can I use a sourdough starter instead of commercial yeast?

Unfortunately, I have not tried it with this recipe.

Can I make the dough the day before I bake it?

You certainly can. In fact, it is highly recommended because your focaccia will be more flavorful than the one made on the same day.

Why is my dough not rising?

It may be because you used very hot water which likely killed the yeast (the water should be 100-115°F). Or maybe your yeast has expired. At times doughs don’t rise if they haven’t been kneaded enough. Using expired yeast could also be to blame for your dough not rising.

Tips and variations for making this rosemary focaccia bread recipe:

● The water should be 100-115°F. Water at that temperature will feels warm but will not feel hot.
● 2 ¼ tsp yeast is one packet.
● If you wish to substitute the three fresh, minced garlic cloves for minced garlic in a jar, it is approximately one tablespoon full.
● Use coarse sea salt, coarse kosher salt, flaky sea salt, or flaky kosher salt when making this focaccia.
● The size pan you use will determine how tall or squat the bread is. Watch the cook times if using a shallower pan. Make sure that whatever pan you use has sides.
● You can substitute bread flour for all-purpose flour.
● Placing the dough in the oven with the light on when resting the dough and letting it do its first and second rise. The temperature inside the oven is perfect for helping the dough rise.
● Use wet hands when handling this dough. Lightly oiled hands will keep this dough from sticking to your hands like glue.
● Do not be afraid to use your hands when baking bread. Using your hands will help you get a feel for the dough and pretty soon you will be baking all sorts of bread like a pro!
● Next day focaccia is very delicious. The best way to store leftover focaccia is to place it in a ziplock bag or wrap it with plastic wrap and leave it on the kitchen counter.
● The best way to store focaccia is by putting it in a ziplock bag or an airtight container.

Nothing tastes better than homemade bread. If you like making bread you will love these homemade bread recipes:

● Homemade White Bread
● Keto Bread Loaf
● Strawberry Star Bread

Rosemary Focaccia Recipe Ingredients:

4 ¾ cups All-purpose Flour
2 tsp Coarse Kosher Salt, divided
2 ¼ tsp Active Dry Yeast
1½ cups + 3 tbsp Lukewarm Water
2 Tablespoons Extra Virgin Olive Oil
1 cup pitted Olives
1 cup Cherry Tomatoes
3 Fresh Garlic Cloves, minced
3 Tablespoons Fresh Rosemary, roughly chopped

Rosemary Focaccia Mise en Place

● Large Bowl
● Measuring Cup
● Measuring Spoons
● Rubber Spatula
● 13″ x 9″ Baking Pan or other baking pan with sides
● Plastic Wrap
● Dish Towel or Tea Towel
● Wire Cooling Rack

Rosemary Focaccia Recipe Directions:

1. In a large mixing bowl, mix together dry ingredients: flour, one teaspoon of salt, and the yeast.

2. Next, add the water and oil. Mix all the ingredients with clean hands until everything is well combined. A shaggy dough forms and it feel sticky. Do not be alarmed as this sticky dough is known as a high hydration dough.

3. Let the shaggy dough rest for about 20 minutes.
4. After 20 minutes, lightly wet your hands and pull one corner of the dough as high as you can without tearing it. Fold it towards you. Rotate the bowl and do the same thing. Do the stretching and folding 4 times then let the dough rest for about 10 minutes.

5. After 10 minutes repeat the “stretch and folds.” Stretching and folding the dough adds air to the dough. In addition, it helps the dough develop its gluten network.
6. Cover dough in the bowl with a lid, plastic wrap, or damp towel to keep the dough surface from drying out.
7. Place the bowl in a warm spot in the kitchen to rise. You can also place it in the fridge overnight. The longer the dough takes to rise the more flavorful and delicious it will be.

8. Drizzle extra-virgin olive oil evenly over the surface of a pan and then remove the dough from the fridge.

9. Deflate the risen dough and place dough on the oiled baking sheet. Gently spread the dough. At some point, it will resist a little bit. When it does, cover it and let it rest in a warm place for 3-4 hours, or in the fridge overnight. This is known as the second rise.
10. After 3-4 hours oil your hands, pour a little olive oil into the bottom of the pan, and then spread the focaccia dough so it completely covers the pan.
11. Using your fingertips, dimple the top of the dough. The best way to do this is by starting at one end of the pan and moving to the opposite end. When dimpling, be sure to press down to the bottom of the pan.

12. Top the surface of the dough with olives, tomatoes, garlic, and rosemary. Sprinkle coarse salt on it as well.

13. Transfer the pan to the oven and bake it on the middle rack at 375°F for 30-35 minutes or until the focaccia bread is golden brown.

14. Remove your homemade focaccia from the pan and let it cool on a wire rack. (In a pinch you might also leave it to cool down in the baking pan.) Be sure to drizzle olive oil over it as it cools.

Yield: 1

Rosemary Focaccia Recipe

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Rosemary Focaccia Recipe. This rosemary focaccia recipe makes bread that is soft on the inside and crispy on the outside. This easy-to-make focaccia bread features rosemary, tomatoes, and garlic which come together to form a perfect flavor sensation your whole family will enjoy.

Prep Time 1 hour

Cook Time 30 minutes

Additional Time 4 hours

Total Time 5 hours 30 minutes

Ingredients

• 4 ¾ cups All-purpose Flour
• 2 tsp Coarse Kosher Salt, divided
• 2 ¼ tsp Active Dry Yeast
• 1½ cups + 3 tbsp Lukewarm Water
• 2 Tablespoons Extra Virgin Olive Oil
• 3 Tablespoons Fresh Rosemary, roughly chopped
• 1 cup Cherry Tomatoes
• 3 Fresh Garlic Cloves, minced

Instructions

1. In a large mixing bowl, mix together dry ingredients: flour, one teaspoon of salt, and the yeast.
2. Next, add the water and oil. Mix all the ingredients with clean hands until everything is well combined. A shaggy dough forms and it feels sticky. Do not be alarmed as this sticky dough is known as a high hydration dough.
3. Let the shaggy dough rest for about 20 minutes.
4. After 20 minutes, lightly wet your hands and pull one corner of the dough as high as you can without tearing it. Fold it towards you. Rotate the bowl and do the same thing. Do the stretching and folding 4 times then let the dough rest for about 10 minutes.
5. After 10 minutes repeat the "stretch and folds." Stretching and folding the dough adds air to the dough. In addition, it helps the dough develop its gluten network.
6. Cover dough in the bowl with a lid, plastic wrap, or damp towel to keep the dough surface from drying out.
7. Place the bowl in a warm spot in the kitchen to rise. You can also place it in the fridge overnight. The longer the dough takes to rise the more flavorful and delicious it will be.
8. Drizzle extra-virgin olive oil evenly over the surface of a pan and then remove the dough from the fridge.
9. Deflate the risen dough and place dough on the oiled baking sheet. Gently spread the dough. At some point, it will resist a little bit. When it does, cover it and let it rest in a warm place for 3-4 hours, or in the fridge overnight. This is known as the second rise.
10. After 3-4 hours oil your hands, pour a little olive oil into the bottom of the pan and then spread the focaccia dough so it completely covers the pan.
11. Using your fingertips, dimple the top of the dough. The best way to do this is by starting at one end of the pan and moving to the opposite end. When dimpling, be sure to press down to the bottom of the pan.
12. Top the surface of the dough with olives, tomatoes, garlic, and rosemary. Sprinkle coarse salt on it as well.
13. Transfer the pan to the oven and bake it on the middle rack at 375°F for 30-35 minutes or until the focaccia bread is golden brown.
14. Remove your homemade focaccia from the pan and let it cool on a wire rack. (In a pinch you might also leave it to cool down in the baking pan.) Be sure to drizzle olive oil over it as it cools.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 206Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 212mgCarbohydrates: 39gFiber: 2gSugar: 0gProtein: 6g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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