Go Back
Rosemary Focaccia

Classic Rosemary Focaccia

A delightful Italian bread that is soft and crispy, seasoned with olive oil, salt, and fresh rosemary.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 12 slices
Course: Appetizer, Bread
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups All-purpose flour Provides structure and chewiness.
  • 2 teaspoons Instant yeast Helps the dough rise quickly.
  • 2 teaspoons Salt Enhances flavor and strengthens the dough.
  • 1 tablespoon Sugar Activates the yeast and adds sweetness.
  • 1 3/4 cups Warm water Essential for activating the yeast.
  • 1/4 cup Olive oil Adds richness and flavor.
  • 2 tablespoons Fresh rosemary, chopped Gives focaccia its signature flavor.
  • to taste Coarse sea salt for sprinkling Adds crunch and enhances taste.

Equipment

  • mixing bowl
  • Baking pan
  • wire rack
  • Dough scraper

Method
 

  1. In a large mixing bowl, whisk together flour, instant yeast, salt, and sugar.
  2. Slowly pour in warm water and 1/4 cup of olive oil. Mix until a shaggy dough forms.
  3. Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
  4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 1-2 hours until doubled in size.
  5. Prepare a baking pan by greasing it with olive oil. Punch down the dough and transfer it to the pan.
  6. Stretch the dough to fit the pan and create dimples all over the surface.
  7. Drizzle additional olive oil over the dough, sprinkle with chopped rosemary and coarse sea salt, and let rise for another 30-45 minutes.
  8. Preheat the oven to 425°F (220°C). Bake the focaccia for 20-25 minutes until golden brown.
  9. Let the focaccia cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Classic Rosemary Focaccia is versatile and can be served as an appetizer, side dish, or sandwich base.