Rustic Rosemary Focaccia
This Rosemary Focaccia Bread is a flavorful, fragrant Italian-style bread featuring fresh rosemary, flaky sea salt, and extra virgin olive oil. With easy-to-follow steps for mixing, rising, and baking, this recipe yields a soft, golden focaccia perfect for serving warm alongside meals or as a satisfying snack.
Equipment
- 1 stand mixer with dough hook (optional but recommended)
- 1 kitchen thermometer
- 1 large mixing bowl (if kneading by hand)
- 1 parchment paper-lined baking sheet or 1 (9 x 13-inch) baking dish
- Measuring cups and spoons
Ingredients
- 1 ⅓ cups warm water approximately 110°F / 43°C
- 2 teaspoons honey or granulated sugar
- 1 packet 0.25 oz active dry yeast
- 3 ½ cups all-purpose flour
- ¼ cup extra virgin olive oil plus extra for drizzling
- 2 teaspoons flaky sea salt plus extra for topping
- 2 sprigs fresh rosemary needles stripped
Instructions
- Activate the Yeast: Pour the warm water into the bowl of a stand mixer fitted with a dough hook or into a large mixing bowl if kneading by hand. Stir in the honey or sugar until dissolved. Sprinkle the yeast evenly over the surface of the water. Let it rest for 5 to 10 minutes until the mixture becomes bubbly and frothy, indicating the yeast is active.
- Combine Ingredients and Knead Dough: With the mixer on low speed, gradually add the flour, olive oil, and salt to the yeast mixture. Increase the speed to medium-low and continue kneading for about 5 minutes, until the dough is smooth and elastic. If the dough feels too sticky and doesn’t pull away from the sides of the bowl, add up to 1/4 cup more flour gradually. For hand kneading, mix the ingredients until a shaggy dough forms, then turn onto a floured surface and knead for about 5 minutes until smooth.
- First Rise of Dough: Lightly grease a clean bowl with olive oil. Shape the dough into a ball and place it inside the bowl, turning once to coat it with oil. Cover the bowl with a damp cloth or plastic wrap and place it in a warm, draft-free spot. Let the dough rise for 45 to 60 minutes or until nearly doubled in size.
- Shape and Second Rise: Turn the risen dough onto a lightly floured surface. Using your hands or a rolling pin, gently press or roll the dough out to a rectangle or circle about 1/2 inch thick (or thinner if preferred). Cover with a damp towel and let it rest for another 20 minutes to rise slightly again.
- Prepare for Baking: Preheat your oven to 400°F (200°C). Transfer the dough to a baking sheet lined with parchment paper or press it evenly into a 9 x 13-inch baking pan. Use your fingertips to press deep dimples all across the dough, reaching down to the pan. Drizzle 1 to 2 tablespoons of olive oil evenly over the surface. Sprinkle with fresh rosemary needles and a generous pinch of flaky sea salt.
- Bake the Focaccia: Place the prepared dough in the preheated oven and bake for 20 minutes or until the bread turns a golden brown and sounds hollow when tapped on the bottom.
- Serve Warm: Remove from the oven and optionally drizzle with a little more olive oil for extra richness. Slice into squares or strips and enjoy while warm.
Notes
- Salt Substitution: If you don’t have flaky sea salt, fine sea salt works as well. Use roughly half the amount to avoid an overly salty flavor.
- Hand Kneading Option: You can easily make this bread without a mixer. Just mix the ingredients in a large bowl and knead on a floured surface until the dough is smooth and elastic.
- Adjusting Thickness: For a thinner focaccia, roll the dough out more before the second rise. Keep in mind it will puff up during baking, so plan accordingly.
- Rising Environment: For best rising results, place the dough in a warm, draft-free spot such as near a sunny window or inside an oven with the light on.
- Olive Oil Quality: Using good-quality extra virgin olive oil enhances both the flavor and the texture of your focaccia.
