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Basic Rosemary Focaccia

A warm, soft, and simple homemade focaccia bread infused with fresh rosemary, ideal for pairing with meals or enjoying on its own.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Bread, Snack
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

For the dough
  • 2 cups warm water Temperature should be comfortable to touch.
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 4 cups bread flour Can substitute with all-purpose flour for lighter texture.
  • 1 Tbsp salt
  • 1/4 cup extra virgin olive oil Divided into 4 tablespoons.
  • 2 Tbsp fresh rosemary Or other fresh herbs can be used.
  • 1 Tbsp flaky sea salt For sprinkling on top.

Method
 

Preparation
  1. In a small bowl, combine the warm water, yeast, and sugar. Let stand for 3-4 minutes until starting to foam.
  2. In a mixing bowl, whisk together the flour and salt. Add the yeast mixture and stir until well combined.
  3. Shape the dough into a rough ball, drizzle with 1 Tbsp of olive oil and toss the dough until completely covered. Cover with plastic wrap and let rise in a warm place for about 1.5 to 2 hours or until doubled in size.
Baking
  1. Once risen, fold the dough into the middle of the bowl 8 times, turning the bowl a quarter turn each time.
  2. Drizzle 2 Tbsp olive oil in a 13x9 pan. Place the dough in the pan and gently push and stretch it using your knuckles and fingers.
  3. Cover with plastic wrap and let rise for another 30 minutes.
  4. Preheat your oven to 425°F.
  5. Drizzle the remaining 1 Tbsp of olive oil over the top and poke dimples all over using your fingers.
  6. Sprinkle with fresh rosemary and flaky sea salt.
  7. Bake at 425°F on the middle rack for 25-30 minutes or until golden brown and cooked through.
  8. Remove from pan and let cool slightly on a cooling rack before slicing.

Notes

This focaccia can be served with salads, soups, or as a snack. Store in foil or plastic wrap at room temperature for up to 2 days, or refrigerate for up to 5 days. For freezing, slice and place parchment between slices.