Rosemary Focaccia Recipe
Packed with fresh rosemary, olive oil, and sea salt, this Rosemary Focaccia is irresistibly crispy on the outside, soft on the inside, and incredibly simple to prepare!
Servings: 20 Servings
Calories: 128kcal
Equipment
Ingredients
- 1 package of active dry yeast about two heaping teaspoons if you have the kind in a jar
- 4 1/2 cups flour all-purpose is fine, bread flour is better
- 1/4 cup olive oil plus an extra 3 Tbsp. for topping
- 2 tsp. table salt
- 1 tsp. coarse sea salt
- 1 2/3 cups warm water
- 1 tsp. garlic powder
- 1 Tbsp. chopped fresh herbs rosemary is perfect for this recipe, but you could also try oregano or thyme. If you want to use dry herbs, stick with just 1 tsp. for the dough.
Instructions
- Dissolve the yeast in the warm water for about 5 minutes, until it becomes cloudy and bubbly. If you have instant yeast, you can skip this step and mix the yeast with the dry ingredients, then pour in the water and olive oil in step 3 instead of the yeast mixture and olive oil.
- Mix the flour, table salt, garlic powder, and fresh or dry herbs in the bowl of a mixer with the paddle attachment.
- With the mixer running on low, pour in the yeast mixture and olive oil until the dough becomes formed and sticky.
- Switch over to the dough hook, and knead on medium to high for about 5 minutes. This is the part where your mixer will jump around on your kitchen counter, so proceed with caution.
- Toss a little extra flour around the edges of the bowl and knead for another 5 minutes on low.
- Remove the dough from the mixer bowl and transfer it to a large oiled bowl. Let it rest there for about an hour and a half until it has doubled in size.
- Preheat the oven to 425°F (220°C) when the dough has about 15 minutes left to rise.
- Once the focaccia dough has fully risen, gently dump it onto a baking sheet lined with parchment paper and shape it into a flat, rounded loaf.
- Poke holes in it with your fingers to make the little indentations, then drizzle the extra olive oil over the top, brush it to distribute evenly, and finish it with coarse sea salt.
- Bake for about 30 minutes until golden brown. Give it about 30 minutes to rest before you cut into it, or it will go stale very quickly.
- Serve with olive oil and vinegar for dipping.
Notes
To store your leftover Focaccia, keep it at room temperature in an airtight container for up to 2 days. For longer storage, freeze the bread by wrapping it tightly in plastic wrap and placing it in a freezer bag. It can stay frozen for up to 1 month.
To reheat, thaw if frozen, then warm it in a 375°F (190°C) oven for about 8-10 minutes to restore its crispy texture. Avoid microwaving, as it can make the bread chewy.
Nutrition
Serving: 1serving | Calories: 128kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 289mg | Potassium: 39mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 22IU | Vitamin C: 0.2mg | Calcium: 8mg | Iron: 1mg
