This easy made from scratch Rosemary Focaccia Bread is a flat yeasted bread, infused with olive oil and fresh rosemary.
Everytime I make homemade bread I always tell myself I need to make it more often. It’s truly not hard to make bread from scratch, it’s just a bit time-consuming. Each bite of the warm bread is just a bit of heaven to me. My hands can’t do the by hand kneading like they could a few years ago, so I am thankful for my KitchenAid stand mixer and the dough hook. That’s probably what makes it so easy for me to make bread.
#OurFamilyTable Facebook group is sharing homemade bread recipes today and I have chosen to make this delicious and easy herbed focaccia bread recipe. Rosemary is my chosen herb, but you most definitely can use any fresh herb you love. I’ve made this with a mix of rosemary, oregano, basil, and thyme before and it was amazing. Add some minced garlic to the dough if you would like. It’s yummy that way too.
What is Focaccia Bread?
Focaccia is an Italian flat bread similar to pizza dough. The dough is infused with olive oil and baked on sheet pan. The crust is crisp while the inside of the bread is soft and chewy. Adding herbs, like rosemary and also kosher salt gives the bread a delicious flavor. You can also add other ingredients like garlic, olives, tomatoes, caramelized onions, or cheese.
Seven Ingredients in Easy Rosemary Focaccia Bread
Focaccia bread has seven simple ingredients. Simple as in most of them you will have in your pantry.
Yeast: This is what makes your bread dough rise. You can use either active yeast or instant yeast.
Warm Water: Most bread recipes call for warm water (about 110°F). The warm water will help the yeast to activate.
Sugar or honey: The sugar or honey feeds the yeast. Get is going even more.
Flour: For this recipe I used all-purpose flour. If you use bread flour, the result yields a bit chewier bread since the flour has a higher protein content. Either flour works well with this recipe.
Olive oil: You will be adding olive oil into the bread dough and then drizzle even more over the bread before baking. It gives the bread a richer taste.
Salt: I use coarse kosher salt for this recipe. The recipe calls for 1 1/2 teaspoons salt plus a bit more for sprinkling over the bread before baking.
Rosemary: I don’t think there is ever too much rosemary but some people do. Use about 2 tablespoons of chopped fresh rosemary in the bread dough and then about 2-3 tablespoons for the top of the bread before baking.
Extras: you can add minced garlic to the bread dough, use different herbs, or top the bread dough with Parmesan cheese. Sliced tomatoes, olives, or caramelized onions on top would be good, too.
How to Make Rosemary Focaccia Bread
The first step is to proof your yeast by adding 1 1/3 cups of warm water (110 degrees) and 2 teaspoon honey (or sugar) to a large bowl of a stand mixer. Stir to combine. Sprinkle the one package of active dry yeast on top of the water and give it a quick stir. Let it sit for 5 – 10 minutes until the yeast is foamy. If your yeast isn’t foamy, it may not be active and you should try again with a fresher package of yeast.
Attach a dough hook to the mixer and with it on low speed, gradually add the 3 1/2 cups of flour, 2 tablespoons fresh chopped rosemary, 1/4 cup olive oil,and 1 1/2 teaspoons coarse kosher salt. Turn the mixer up to medium low and keep kneading the dough for about 5 minutes. If the dough is too sticky at this point and not pulling away from the bowl, add a bit more flour (about 1/4 cup) while it is still mixing.
Remove dough from bowl onto floured surface. With floured hands, form the dough into a smooth ball. Grease or spray with non-stick spray a large mixing bowl and place dough in bowl. Cover with a damp towel and place in a warm spot to rise until double, about one hour.
Prepare the baking sheet: I use a large rimmed baking sheet. Grab a piece of parchment paper roughly the size of your baking sheet. Sprinkle a bit of flour over the parchment paper.
When dough is doubled, turn dough onto floured parchment paper. Roll out into a large rectangle shape about 1/2 inch thick. Lift parchment paper up and place on baking sheet.
Cover the dough again and let rise for about 20 more minutes. While it’s rising this time, preheat the oven to 400 degrees.
Once the dough has set for that 20 minutes, use your fingers to make deep dents all over the dough. Press your fingers deep, all the way down to the pan.
Drizzle 1 – 2 tablespoons of olive oil all over the top of the bread dough. Sprinkle with the remaining 2-3 tablespoons of fresh rosemary and 1 teaspoon kosher salt.
Bake for 20 minutes, or until bread is light golden brown. Serve warm.
Easy Rosemary Focaccia Bread
Ingredients
- 1 1/3 cups warm water (110 degrees)
- 2 teaspoons honey or sugar
- 1 package (.25 ounce) active dry yeast (or 2 1/4 teaspoons active dry yeast)
- 5 tablespoons freshly chopped rosemary, divided
- 3 1/2 cups all purpose flour
- 1/4 cup extra virgin olive oil PLUS 2 tablespoons for drizzling
- 1 1/2 teaspoons coarse kosher salt PLUS one teaspoon for topping
Instructions
- The first step is to proof your yeast by adding 1 1/3 cups of warm water (110 degrees) and 2 teaspoon honey (or sugar) to a large bowl of a stand mixer. Stir to combine. Sprinkle the one package of active dry yeast on top of the water and give it a quick stir. Let it sit for 5 - 10 minutes until the yeast is foamy. If your yeast isn't foamy, it may not be active and you should try again with a fresher package of yeast.
- Attach a dough hook to the mixer and with it on low speed, gradually add the 3 1/2 cups of flour, 2 tablespoons fresh chopped rosemary, 1/4 cup olive oil,and 1 1/2 teaspoons coarse kosher salt. Turn the mixer up to medium low and keep kneading the dough for about 5 minutes. If the dough is too sticky at this point and not pulling away from the bowl, add a bit more flour (about 1/4 cup) while it is still mixing.
- Remove dough from bowl onto floured surface. With floured hands, form the dough into a smooth ball. Grease or spray with non-stick spray a large mixing bowl and place dough in bowl. Cover with a damp towel and place in a warm spot to rise until double, about one hour.
- Prepare the baking sheet: I use a large rimmed baking sheet. Grab a piece of parchment paper roughly the size of your baking sheet. Sprinkle a bit of flour over the parchment paper.
- When dough is doubled, turn dough onto floured parchment paper. Roll out into a large rectangle shape about 1/2 inch thick. Lift parchment paper up and place on baking sheet.
- Cover the dough again and let rise for about 20 more minutes. While it's rising this time, preheat the oven to 400 degrees.
- Once the dough has set for that 20 minutes, use your fingers to make deep dents all over the dough. Press your fingers deep, all the way down to the pan.
- Drizzle 1 - 2 tablespoons of olive oil all over the top of the bread dough. Sprinkle with the remaining 2-3 tablespoons of fresh rosemary and 1 teaspoon kosher salt
- Bake for 20 minutes, or until bread is light golden brown. Serve warm.
Notes
Other Bread Recipes You May Enjoy
Slow Cooker Rosemary Dinner Rolls
Homemade Rosemary Bread (Macaroni Grill Copycat recipe)
Homemade White Bread
Easy Homemade Bread using a Bread Machine
Mini Garlic Monkey Bread
Making Homemade Bread: A Lost Art
Homemade Bread Day
- Cinnamon Raisin Bread by Making Miracles
- Easy Homemade Rosemary Focaccia Bread by Blogghetti
- No Knead Whole Wheat Bread by Karen’s Kitchen Stories
- One Hour Whole Wheat Bread by That Recipe
- Rustic Sourdough Bread by Hezzi-D’s Books and Cooks
- Swedish Limpa Bread by Art of Natural Living
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Enjoy!
That focaccia is perfection! I love the crumb too. So nice and airy!
I haven’t made focaccia in forever but now I’m craving it!
Love focaccia but every time I make it, it’s awful. Have to give this a try.