Description
This classic Rosemary Focaccia recipe yields a fragrant, golden, and crispy Italian bread perfect for serving as an appetizer, side, or snack. Infused with fresh rosemary and olive oil, this focaccia offers a delightful combination of fluffy interior and crisp edges, ideal for pairing with dips or toppings.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm water (about 110°F / 45°C)
- 2 teaspoons sugar
Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup olive oil (plus extra for drizzling)
- 2 teaspoons salt
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Coarse sea salt, for sprinkling
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Allow this mixture to sit and activate for 5-10 minutes until it becomes foamy, indicating that the yeast is alive and ready to use.
- Mix the Dough: In a large bowl, combine the all-purpose flour, 1/4 cup olive oil, salt, and the activated yeast mixture. Stir the ingredients together until a dough forms. Transfer to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer fitted with the dough hook attachment to knead the dough thoroughly.
- First Rise: Place the kneaded dough into a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm spot for 1-1.5 hours until it doubles in size.
- Shape the Focaccia: Once doubled, punch down the dough to release air bubbles. Transfer it into a greased 9×13-inch baking pan or a lined baking sheet. Stretch and press the dough evenly to fit the pan. Using your fingertips, create characteristic dimples all over the surface of the dough.
- Add Toppings: Drizzle extra olive oil generously over the dough, making sure to fill the dimples with oil. Sprinkle the chopped fresh rosemary and coarse sea salt evenly on top to enhance flavor and texture.
- Second Rise: Cover the dough again and allow it to rise for another 20-30 minutes while preheating your oven to 400°F (200°C).
- Bake: Bake the focaccia in the preheated oven for 20-25 minutes or until the bread turns golden brown and the edges become crispy.
- Serve: Remove the focaccia from the oven and let it cool slightly. Slice into servings and serve warm for best flavor and texture enjoyment.
Notes
- Use fresh rosemary for the best flavor, but dried rosemary is a convenient substitute.
- Let the dough rise in a warm, draft-free spot to ensure proper fermentation and a fluffy texture.
- Pressing dimples into the dough helps olive oil to pool and enhances the focaccia’s characteristic texture and taste.
- Serve warm focaccia as a side with soups, salads, or dips like olive oil and balsamic vinegar.
- Leftover focaccia can be stored in an airtight container for up to 2 days and reheated before serving.
