Rosemary Focaccia
Golden, fluffy focaccia infused with olive oil and fresh rosemary. It’s easy to make, hard to mess up, and tastes incredible straight from the oven.
Servings: 8 people
Ingredients
- 1 ½ cups warm water
- 1 package active dry yeast
- 1 teaspoon granulated sugar
- ½ cup olive oil divided
- 3 tablespoons fresh chopped rosemary divided
- 2 teaspoons salt
- ½ teaspoon pepper
- 3-4 cups all-purpose flour
- coarse ground or flaky salt for garnish
Instructions
- In a small bowl mix warm water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes
- In the bowl of a stand mixer, fitted with the dough hook, mix your yeast mixture, ¼ cup olive oil, 2 tablespoons of rosemary, salt, pepper, and 2 cups of your flour. Begin mixing, adding additional flour (½ cup at a time), and knead on low speed until all flour is incorporated. Add just enough flour so that you have a soft but not too sticky dough (I used 3.5 cups). Once your dough has come together, mix for an additional 2 minutes on medium speed to help develop the gluten.
- Remove dough from mixer and place it in a bowl oiled with some olive oil. Cover with plastic wrap or a towel dampened with warm water. Let the dough sit until it has doubled in size, about an hour.
- Remove the dough from the bowl and place it in a 9x13-inch pan that has been brushed with 2 tablespoons of olive oil. Stretch the dough as far as it will go on the pan without tearing. Cover and let the dough sit until it has relaxed enough to stretch to cover the pan entirely, about 20-30 minutes.
- Use your fingers to create dimples in the dough, being sure to even the dough out on the pan as you do so. Brush the remaining 2 tablespoons of olive oil on top of the focaccia and let it rest an additional 15-20 minutes.
- Uncover the focaccia and sprinkle the remaining rosemary and some coarse-ground salt on top. Bake in the oven at 400 degrees Fahrenheit for 25-30 minutes; your focaccia should be a rich golden brown color.
Notes
Store At Room Temp:
Store the bread in plastic wrap or an airtight container on the counter for up to 3 days. Homemade bread doesn’t have preservatives, so if you won’t eat it within a week, freeze half for later.
Store the bread in plastic wrap or an airtight container on the counter for up to 3 days. Homemade bread doesn’t have preservatives, so if you won’t eat it within a week, freeze half for later.
Nutrition
Calories: 235kcal | Carbohydrates: 37g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 585mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 2mg
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