Rosemary Focaccia

Rosemary focaccia is soft and fluffy on the inside, crusty on the outside with sprigs of rosemary and flakey salt sprinkled all over. It is a perfect versatile starter or side to any main course.

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This popular Italian flatbread has a long history of being an impressive addition to any meal. With its lower rise, focaccia makes for an easy introduction to homemade yeast breads. Rosemary focaccia goes especially well with Mediterranean and, of course, Italian meals.

Our rosemary focaccia recipe provides a reliably savory bread that can be enjoyed in a variety of ways. Dip it in garlic or herb oils, marinara sauce, or even use it as a base for pizza toppings! It tastes amazing either warmed up or at room temperature. Whether you’re looking to feed a crowd or a few, rosemary focaccia is the bread you need to complete the meal.

Ingredients to Make Rosemary Focaccia

• lukewarm water
• sugar
• active dry yeast
• all-purpose flour
• salt
• extra virgin olive oil
• rosemary sprigs

How to Make Rosemary Focaccia

First, in a bowl or glass or jar, combine lukewarm water and sugar. Add the yeast on top. Give a quick stir. Cover with a small plate or plastic wrap. Let the mixture stand for 10 minutes or until the yeast is foamy. The yeast is active and ready to use when the mixture bubbles and doubles in volume.

In the bowl of your stand mixer, fitted with the dough hook attachment, pour the rehydrated yeast, water included. Add in order: the flour, then salt, and 1 tablespoon of olive oil. At low speed, knead the dough for about 2-4 minutes. Remove the dough from the bowl and shape it into a ball using your hands. Place the dough in a greased bowl, and cover it with a plastic wrap or a damp tea towel. Let it rise in a warm draft-free space for about an hour or until it has doubled in size.

After this first rise, punch down the dough: leave the dough in the bowl, make a fist with your hands and push it gently into the center of the puffy dough, deflating it. Fold the edges of the dough into the center and form a ball using your hands.
Grease a baking tin with 2 tablespoons of olive oil. Set Aside. Turn the dough onto a lightly floured surface, and roll it out into the desired shape until the dough is about 1/2-inch thick.
Transfer the dough to the greased tin immediately. Cover with a damp tea towel or a plastic wrap and leave it to prove for another 45-60 minutes or until the size is double.

Preheat the oven to 350°F. Press your fingers into the dough to make pokes all over the surface. Brush all over the top of the dough with 2 tablespoons of olive oil. Insert gently fresh rosemary needles. Sprinkle with flaky sea salt. Bake for 22 minutes or until golden and cooked through. Cut into squares or slices and serve warm or cold.

Notes & Tips

Substitutions for Rosemary Focaccia:

Olive Oil: the rosemary flavor is light. If you want a stronger rosemary flavor, use an infused rosemary oil: Place the rosemary in the saucepan and pour the oil over it. Heat over low heat for 5 to 10 minutes. Be careful not to simmer the oil. You just want it warm. – Turn off the heat and let the rosemary infuse in the oil for 2 hours at least.
Mix-Ins: Feel free to use other herbs or even garlic, onions, roasted peppers, focaccia breads are customizable.

How to Store:

Refrigerator: Store in an airtight container for 3-4 days on the counter.

Freezer: You can freeze in a freezer bag for up to one month. Allow to thaw in the refrigerator for a day on the counter.

Rosemary Focaccia

Course: AppetizersDifficulty: Easy

Servings

10

servings

Prep time

25

minutes

Cooking time

20

minutes

Resting Time

2

minutes

Ingredients

• ¾ cup lukewarm water

• ½ tablespoon sugar

• 1 tablespoon active dry yeast

• 3 cups all-purpose flour

• 5 tablespoons extra virgin olive oil

• 4 or 5 fresh rosemary sprigs

• flakey sea salt to sprinkle

Directions

• In a bowl or glass / jar, combine lukewarm water and sugar.
  Add the yeast on top. Give a quick stir. Cover with a small plate or plastic wrap.
  Let the mixture stand for 10 minutes or until the yeast is foamy.
  The yeast is active and ready to use when the mixture bubbles and doubles in volume.
• In the bowl of your stand mixer, fitted with the dough hook attachment, pour the rehydrated yeast, water included. Add in order: the flour, then salt, and 1 tablespoon of olive oil.
  At low speed, knead the dough. It is ready when the dough is pulling away from the bowl’s sides, and you have a slightly sticky dough. It takes about 2-4 minutes. Remove the dough from the bowl and shape it into a ball using your hands. Place the dough in a greased bowl, and cover it with a plastic wrap or a damp tea towel.
  Let it rise in a warm draft-free space for about an hour or until it has doubled in size.
• After this first rise, punch down the dough: leave the dough in the bowl, make a fist with your hands and push it gently into the center of the puffy dough, deflating it.
  Fold the edges of the dough into the center and form a ball using your hands.
  
• Grease a baking tin with 2 tablespoons of olive oil. It looks like a lot, but the dough needs to bake in oil to be crusty. Set Aside.
  
• Turn the dough onto a silicone mat or a lightly floured surface, and roll it out into the desired shape until the dough is about 1/2-inch thick.
  
• Transfer the dough to the greased tin immediately. (Don’t wait as the dough is a bit sticky.) Cover with a damp tea towel or a plastic wrap and leave it to prove for another 45-60 minutes or until the size is double.
• Preheat the oven to 350°F. Press your fingers into the dough to make pokes all over the surface. You can also use a wooden spoon.
• Brush all over the top of the dough with 2 tablespoons of olive oil. Insert gently fresh rosemary needles. Sprinkle with flaky sea salt.
• Bake for 22 minutes or until golden and cooked through.

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog