Why You’ll Love This Rosemary Focaccia Bread Recipe
When you take your first bite of this rosemary focaccia bread, you’ll understand why it’s become one of my favorite recipes. The crispy exterior gives way to a soft, flavorful interior, infused with the aromatic essence of fresh rosemary.
It’s incredibly easy to make, and the delightful aroma wafting from the oven will have everyone enthusiastically awaiting the first slice. I love serving it warm, drizzled with olive oil or alongside a hearty soup.
This focaccia is perfect for any occasion, whether as a side dish or a standalone snack. Trust me, you won’t be able to resist going back for seconds!
Ingredients of Rosemary Focaccia Bread
Making rosemary focaccia bread isn’t just about following a recipe; it’s about creating something warm and comforting that fills your home with a mouthwatering aroma. The ingredients are simple, yet each one plays an important role in bringing this delicious bread to life.
Let’s gather what you need to whip up this delightful focaccia that’s perfect for sharing… or for keeping all to yourself (no judgment here).
Ingredients:
- 5 1/2 cups unsifted bread flour (you can use all-purpose flour if that’s what you have)
- 1 (1/4 ounce) package fast rising yeast
- 2 tablespoons fresh rosemary, divided (you’ll want to save some for the top)
- 1 1/2 teaspoons salt
- 2 cups warm water (around 120°F to 130°F, not too hot, or you’ll scare the yeast away)
- 4 tablespoons olive oil, divided (because who doesn’t love a little drizzle of olive oil?)
- 1 teaspoon kosher salt or sea salt (for that finishing touch)
Now, while these ingredients might seem straightforward, the magic really happens when they come together. Fresh rosemary, for instance, is a game-changer; it infuses the bread with a lovely aroma and flavor that instantly elevates the dish.
If you can’t find fresh rosemary, dried will work in a pinch, but trust me, fresh is where it’s at. Also, don’t be shy with the olive oil. It not only adds flavor but helps create that beautifully golden crust we all crave.
Just remember, this isn’t a race—take your time to enjoy the process, and soon enough, you’ll have a warm, crusty focaccia that’s just begging to be sliced.
How to Make Rosemary Focaccia Bread
Making rosemary focaccia bread is a delightful journey that fills your kitchen with warmth and an irresistible aroma. To kick things off, grab a large mixing bowl and combine 5 1/2 cups of unsifted bread flour, 1 (1/4 ounce) package of fast-rising yeast, 1 tablespoon of fresh rosemary (you’ll save the other tablespoon for later), and 1 1/2 teaspoons of salt.
Now, this part is pretty straightforward—stir in 2 cups of warm water (aim for 120°F to 130°F—too hot, and you might scare the yeast away, which is never a good culinary move) along with 3 tablespoons of olive oil. Put some muscle into it and beat that mixture vigorously for about 5 minutes. You want the dough to come together nicely, but don’t worry if it gets a little messy; that’s part of the fun.
Cover the bowl with a clean towel and let the dough rise in a warm spot until it doubles in size, which takes about 40 minutes. This is a great time to clean up those flour explosions or maybe just enjoy a cup of coffee.
Once your dough has risen, it’s time to shape it into those lovely focaccia rounds. Lightly flour your work surface and gently knead the dough for about a minute—just enough to get it nice and smooth.
Now, lightly oil two large baking sheets (or if you’re feeling fancy, baking stones work wonders). Divide the dough in half and place each half on a baking sheet, pressing or rolling each piece out to about a 10-inch round. Cover those rounds with clean towels again and let them rise until they double in size, which should take another 30 minutes.
By now, your kitchen probably smells divine, and you might find yourself anxiously checking on those dough rounds like a nervous parent at a school play.
When the rounds have risen, preheat your oven to 400°F. It’s time for the fun part. With your fingertips, make those signature indentations all over the surface of the focaccia—this is where the olive oil and seasonings will soak in beautifully.
Brush each round with about 1/2 tablespoon of the remaining olive oil, sprinkle the rest of the rosemary on top, and finish it off with a good dusting of kosher salt or sea salt. Bake them for about 15 minutes until they turn a gorgeous golden brown.
Once they’re out of the oven, try to resist the urge to plunge in right away; let them cool just slightly before cutting them into wedges. Trust me, they’re best enjoyed warm, and you’ll definitely want to savor every bite of your homemade creation.
Rosemary Focaccia Bread Substitutions & Variations
Have you ever thought about how you can tweak your rosemary focaccia bread recipe to suit your taste?
You can easily swap out the rosemary for other herbs like thyme or oregano for a different flavor profile. Adding toppings like cherry tomatoes, olives, or caramelized onions can elevate your focaccia even more.
If you prefer a whole grain option, substitute half of the bread flour with whole wheat flour. For a cheesy twist, sprinkle some grated Parmesan or mozzarella on top before baking.
Don’t hesitate to experiment; the possibilities are endless, and that’s part of the fun in baking!
Additional Tips & Notes
While baking rosemary focaccia bread can be straightforward, a few tips can enhance your experience and results.
First, make sure your water temperature is just right; too hot can kill the yeast. I love using fresh rosemary, but dried works too if that’s what you have. For extra flavor, consider adding garlic or olives.
Don’t rush the rising times—allowing the dough to rise fully is key for that airy texture.
Finally, experiment with toppings like cheese or sun-dried tomatoes. Remember, practice makes perfect, so don’t be discouraged if it’s not perfect the first time. Enjoy the process!