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Rosemary Focaccia
Rosemary Focaccia
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
290 minutes
Indulge in heavenly homemade focaccia, a savory rosemary-scented bread perfect for sharing. Ideal for starters or to accompany soups, roasts, and braised dishes.
Ingredients:
  • 1 package (2 1/4 teaspoons) dry yeast
  • 1/3 cup warm water, about 100 degrees
  • 2 1/4 cups tepid water
  • 2 tablespoons good quality extra virgin olive oil, plus more for the pan and to paint on top of the bread
  • 4 1/2 cups all-purpose flour
  • 1 tablespoon salt, plus coarse salt (fleur de sel if you have it, otherwise Kosher salt) for sprinkling over the top
  • 2-3 tablespoons finely chopped fresh rosemary (can use sage or other herbs such as thyme or oregano, but whatever herb you use, do use fresh herbs, do not use dried)
Instructions:
  • Activate the yeast: Gently mix the yeast with 1/3 cup of lukewarm water and allow it to sit for 10 minutes.
  • Combine olive oil and tepid water in a large bowl. Once the yeast has frothed after resting for 10 minutes, pour it into the water-oil mixture.
  • Combine flour and rosemary: Whisk in 2 cups of flour (either bread flour or all-purpose), along with the tablespoon of salt. Gradually add the remaining flour in small increments while transitioning from a batter to a thick dough consistency, switching from a whisk to a wooden spoon.
  • Knead the dough: Once the last cup of flour is added, transfer the dough onto a floured surface. Knead for 8 minutes until smooth, incorporating any remaining flour. If the dough is sticky, add a bit more flour as needed. Alternatively, use a KitchenAid or similar stand mixer with a dough hook attachment on low speed for 8 minutes, adding extra flour if necessary.
  • For the first rise, generously oil a large clean bowl, place the dough on top, and coat the dough with oil. Cover the bowl with plastic wrap and let it rise in a warm spot or at room temperature for 1.5 hours until doubled in size.
  • Prepare baking pans: Grease your baking pan with a touch of olive oil for easy removal of the bread. Gently place the dough in the prepared pans or shape it into rounds on a baking sheet. This recipe yields two good-sized loaves or one large and one small loaf. Cover the breads and let them rest for another 30 minutes.
  • Create indentations in the bread: Use your thumb to press into the breads, making an impression about halfway down your thumbnail, approximately 1/2-inch deep.
  • Let the dough rise a second time by covering it and allowing it to rest for another 2 hours until it doubles in size.
  • Preheat your oven to 400°F with a pizza stone if you have one, about 30 minutes before the dough is ready.
  • Gently coat the risen dough with olive oil to your liking, then evenly sprinkle coarse salt from a height to ensure even distribution and prevent clumping.
  • Bake the bread on a pizza stone in a preheated oven at 400°F for 20-25 minutes. For optimal results, create steam in the oven by spritzing water before placing the bread inside and a few times during baking.
  • Once the bread is out of the oven, promptly transfer it onto a rack to maintain its crispy bottom. Allow it to cool for 10 minutes on the rack before serving.

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