Easy Rosemary Focaccia Bread

Name: Easy Rosemary Focaccia Bread for Beginners
Prep time: 145 min
Cook time: 25 min
Total time: 170 min
Yield: 12
Ingredients: 1 3/4 cups warm water (110°F); One packet or 2 1/2 teaspoons of active yeast; 2 teaspoons sugar; 5 cups all-purpose flour; 2 teaspoons kosher salt; 1/2 cup olive oil for the dough; 3 tablespoons olive oil for the top; 2 teaspoons coarse or flaky salt; 1 tablespoon chopped fresh rosemary

by Lindsey

12 Pieces

2 hr 50 min

Focaccia bread is olive oil based and topped with rosemary and flaky salt. It's incredibly easy to make and is perfect for beginners to the bread-making world and pros alike. Channel your inner Italian countryside chef!

Focaccia bread is one of the best breads to make if you're just starting out. It has the same ingredients as pizza dough but made into a bread. It's an Italian classic with signature holes or divots in the crust and typically made with rosemary, olive oil, and flaky salt. Because there is olive oil on the bottom and top, this bread is wonderfully crispy on both sides. There are all kinds of variations so, as always, you can alter it to your tastes.

Easy Rosemary Focaccia Bread

You can do it! Saved to your recipes

Recipe details

Yield 12 Pieces
Time spent: Prep time: 145 Minutes Cook time: 25 Minutes Total time: 2 hr 50 min

Show Nutrition Info

Per serving

% Daily value

Instructions

Combine a packet or 2 1/2 teaspoons of active yeast with sugar, and water at 110°F and stir it to combine. Let this sit for 5 - 10 minutes.
Stir the flour, salt, yeast, olive oil, and water together until a rough ball of dough forms. You can do this with a spoon or a stand mixer.
Knead the dough on a floured surface for 5 minutes Or you can use the dough hook in a stand mixer. You should see the sides pull away from the bowl but the bottom will not pull away completely.
Spray or thinly coat a large bowl with olive oil and flip the dough around until it's oiled on all sides. Cover this with a towel and place it on a counter out of the way for about 1 hour or until it's doubled in size.
Punch the dough down and place it on an oiled sheet pan (11” x 16”). Use your lightly oiled fingers to spread it out so it's even. Cover it with a towel and let it rise for another hour.
Heat the oven to 425°.
Use your fingers to create holes all over the bread. Press all the way down to the pan. Drizzle olive oil and sprinkle salt and chopped rosemary over the top.
Bake for 20 - 25 minutes. Let it cool and then cut into 12 pieces.

Tips

In order for the yeast to thrive, the water needs to be at an optimal temperature of 110°F. I recommend using a digital thermometer to make sure it's right. After doing this a few times you'll be able to judge the temp by feel and may not need the thermometer as much.
Homemade focaccia bread is best eaten the same day it's made. You can put it in an air-tight bag and leave it on the counter for up to 3 days.
It's easily frozen, though, and is a great way to save any you know you won't eat right away.
Stale focaccia also makes great breadcrumbs! Crumble the bread and bake it in the oven to completely dry it out and then store it in an air-tight bag in your pantry or freezer.

Comments

Shell on Jan 25, 2021

Should step 7 come before step 5?

19 Reply
- See 7 previous
- Francesca M Austin on Jan 25, 2021
  
  I'd say yes!
  
  1
- Cori Stanley on Jan 26, 2021
  
  There’s a screw up somewhere in there. I think 7 should go before 5.
  
  2
- Rosanna on Jan 26, 2021
  
  I’d say no. It’s correct.
  
  1
- Joe D. Sanders on Jan 26, 2021
  
  So, do you raise the dough and put the second oil under the dough in the pan?
  
  Like
- Lindsey on Jan 26, 2021
  
  Hi Shell,
  
  Step 5 does say to oil the bottom of the pan, I accidentally added step 7 in as well. Thanks for the heads up!
  
  Like
- Kayla on Jan 26, 2021
  
  Please read carefully, it’s easy
  
  Like
- Crystal Utecht on Jan 26, 2021
  
  So you put the dough on an oiled sheet pan in step 5 and then oil the sheet pan on step 7? That doesn't sound right, what do you do with the dough as you re oil the pan???
  
  Like
- Lindsey on Jan 27, 2021
  
  The instructions are now correct! Thank you all for letting me know there was a mistake! :)
  
  4
Lisabennett28 on Jan 26, 2021

can you use gluten free flour?

1 Reply
- See 1 previous
- Patricia on Jan 26, 2021
  
  following!
  
  Like
- Lindsey on Jan 26, 2021
  
  Hi Lisa,
  I haven't tried it with gluten-free flour, however, I imagine you could. Just keep in mind it won't rise as high as all-purpose flour.
  
  Like