Easy Rosemary Focaccia Bread
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
- 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
- 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.
- 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.