Rosemary Focaccia Bread Recipe

by Pamela

Rosemary Focaccia Bread Recipe

Freshly baked rosemary focaccia bread is the perfect side to roast chicken or a rich pasta dish. This focaccia bread is easy to make and delicious.

I’m a total sucker for focaccia bread. If it’s on the menu…I’m ordering it. It pretty much doesn’t matter what flavoring (or no flavor) it has topping it. I just love the rich texture of the bread and that yeasty flavor combined with whatever toppings may be on it.

Making your own bread is a very relaxing and rewarding thing to do in the kitchen. The hardest part about making bread is waiting for the dough to rise. I just want to get it into the oven so I can start smelling that fresh yeast/bread smell permeating the house. (This recipe doesn’t disappoint in the fragrance department.)

Rosemary Focaccia Bread Recipe

The only thing you really need to look out for when making homemade bread is the yeast. It’s important to make sure the yeast is fresh. That means checking that expiration date on the yeast package. While those dates don’t mean as much on some other foods, it makes a world of difference in yeast. It’s the difference between your bread rising or not rising. Which is kind of a big deal when bread making.

I decided to keep this focaccia bread pretty simple. I just topped it with dried rosemary and coarse sea salt. But you could add some garlic to this to amp up the flavor even more. Slivers of fresh garlic or garlic powder would work. The baking time isn’t that long, so the fresh garlic will just get nice and golden brown and not burn.

This focaccia bread is all about olive oil. There’s olive oil in the dough, a generous amount is used to cook the bread in and then you can drizzle a tablespoon on top of the bread before popping it into the oven. I chose not to because I wanted a drier top to my bread. So make sure you use an olive oil that has a flavor you like.

Rosemary Focaccia Bread Recipe

You can cut into this focaccia while it’s still warm or let it cool off first. Whichever you prefer. I couldn’t wait to dive into this, so I cut into it after letting it cool for about 10 minutes. Because you bake it in olive oil, it will lift right out of the pan an onto your cutting board. No sticking!

Make your mouth and nose happy and make up a batch of this rosemary focaccia bread.

Rosemary Focaccia Bread Recipe
 
Prep time
Cook time
Total time
 
Freshly baked rosemary focaccia bread is the perfect side to roast chicken or a rich pasta dish. This focaccia bread is easy to make and delicious.
Author:
Recipe type: Bread
Cuisine: Italian
Serves: 1
Ingredients
  • 2 cups of water (105-115 degrees Fahrenheit)
  • 1 tablespoon sugar
  • 1¼ ounce package dry yeast
  • 4½ cups all purpose flour
  • 2 teaspoons salt
  • ½ cup olive oil (divided)
  • 1½ teaspoons dried rosemary (chopped)
  • coarse sea salt
Instructions
  1. Combine warm water, sugar and yeast in a small bowl. Stir to dissolve yeast and sugar and let sit for 10 minutes. Mixture will be foamy.
  2. Combine flour and salt in the bowl of a stand mixer and use the dough hook to combine the salt with the flour.
  3. Add yeast mixture and ¼ cup olive oil to the bowl and mix until the dough comes together then turn speed up to medium and knead for 7-8 minutes. Dough should be soft and smooth. If the dough is sticky and tacky add a tablespoon of flour until dough is soft and smooth.
  4. Oil a large bowl, add dough then turn over to coat entire dough ball with oil.
  5. Cover with plastic wrap and set in a warm place to double. This should take 1½ hours.
  6. Punch down dough, knead into a ball and return to the bowl. Cover with plastic wrap and let rise for 45 minutes.
  7. Preheat oven to 425 degrees Fahrenheit.
  8. Coat a 13"x18" baking sheet with ¼ cup oil.
  9. Punch down dough and place the dough onto the baking sheet.
  10. Use your fingertips to press out dough into a 13"x10" rectangle.
  11. Turn dough over so that both sides are oiled.
  12. Press fingertips into dough to make deep impressions. Press your fingers all the way down to the pan, but don't break through the dough.
  13. Sprinkle with rosemary and salt.
  14. Bake for 20 minutes or until golden.
Notes
If you'd like, you can pour a tablespoon of olive oil over the bread just before you sprinkle the top with the rosemary and salt. This will give you even more olive oil flavor.

 

 

 

 

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2 comments

John/Kitchen Riffs October 11, 2017 at 8:54 am

Love focaccia! And rosemary. And we have a TON of rosemary in our garden, so this is perfect for us. Thanks!

Pamela October 11, 2017 at 3:35 pm

I have a ton of rosemary too. I’m at the point of putting it in everything. LOL

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