Focaccia bread is a traditional Italian bread with a fluffy texture and unique crunchy exterior. Making focaccia bread at home is easier than you might think. With just a few ingredients and steps, rosemary focaccia bread can be made from scratch.
Make the Rosemary Dough
To make the dough, you will need the following ingredients:
- 350 grams All-Purpose flour
- 250 grams bread flour
- 558 grams warm water (under 140 degree, ideally around 130)
- 12 grams olive oil
- 1 tablespoon sugar
- 1 package dry active yeast
- 10 grams salt
In a large bowl, combine the warm water, yeast, and sugar. Gently stir the mixture and let it sit for 5 minutes. After 5 minutes, add the flours and salt. Mix together the dough and once a shaggy dough forms add in olive oil. Mix together until it is evenly combined.
Let the Focaccia Rosemary Dough Rise
Cover the bowl of dough with a towel and let it rise in a warm spot for 1 hour. The ideal temperature for rising is between 75-80 degrees Fahrenheit.
Prepare and Add the Dough to the Pan
Butter a 9×13 inch metal pan. Pour in 2 tablespoons oil and transfer the dough to the buttered and greased pan. Stretch out the dough to the corners of the pan. Let it rise for another hour.
Dimple the Dough and Add Topping
Preheat the oven to 450 degrees Fahrenheit. Drizzle a generous pour of olive oil over the dough. Lightly wet your hands and using your fingers, gently press down into the dough creating dimples. This is what gives focaccia its signature look. It is important to do this step gently. You want to create dimples in the dough but avoid knocking all of the air out of it.
Add a sprinkle of flaky sea salt and chopped rosemary to the top of the dough.
Bake the Rosemary Focaccia
Place the pan in the 450-degree oven and bake for 20-30 minutes until golden and crunchy on the outside but soft in the middle. Remove the focaccia from the oven and let it cool for a few minutes before serving.
Ingredient Notes
When making focaccia bread, it’s important to use the right ingredients to achieve the best results. Here are a few notes on the ingredients used in this recipe:
- Flour: All-purpose flour and bread flour are both used in this recipe. The all-purpose flour gives the bread a soft texture, while the bread flour helps to create a chewy crust.
- Water: The water should be warm but not too hot, around 130 degrees Fahrenheit. If the water is too hot, it can kill the yeast and prevent the dough from rising properly.
- Yeast: Dry active yeast is used in this recipe. Make sure to check the expiration date on the package and to store it in a cool, dry place.
- Olive oil: A good quality olive oil adds flavor to the bread. Placing it in the bottom of the pan creates the signature crunchy exterior.
- Salt: Salt helps to enhance the flavor of the bread and also helps to regulate the fermentation process.
- Focaccia Topping: The traditional focaccia topping is made with rosemary, olive oil, and flaky sea salt. However, you can experiment with different toppings like sliced tomatoes, olives, or caramelized onions.
Tips for the best rosemary Focaccia
- Use bread flour: Using bread flour will give your focaccia a better texture and flavor. It has a higher protein content which helps create a chewier bread.
- Use warm water: The water temperature should be around 130 degrees Fahrenheit to activate the yeast. Using water that is too hot will kill the yeast and using water that is too cold will not activate the yeast.
- Be gentle when pressing the dough: When creating the dimples in the dough, it is important to do it gently to avoid knocking all of the air out of the dough.
- Let it cool a few minutes: Let the focaccia cool for a few minutes before cutting it to allow the bread to set and prevent it from becoming too dense.
- Customize your toppings: You can use a variety of toppings on your focaccia, such as olives, tomatoes, onions, or cheese. Experiment with different herbs and spices to find your favorite combination.
Rosemary Focaccia FAQ
Can I make rosemary focaccia without bread flour?
Yes, you can make focaccia without bread flour and use only all-purpose, but using bread flour will give your focaccia a better texture and flavor. If you don’t have bread flour, you can use all-purpose flour instead.
How do I store leftover rosemary focaccia?
To store leftover focaccia, wrap it in plastic wrap and store it at room temperature for up to 2 days. You can also freeze it for up to 1 month. We prefer it eaten the day of and then pop it in the freezer for warm focaccia anytime.
Recipe
Rosemary Focaccia
Ingredients
- 350 grams All-Purpose flour
- 250 grams bread flour
- 558 grams warm water under 140 degree, ideally around 130
- 12 grams olive oil
- 1 tablespoon sugar
- 1 package dry active yeast
- 10 grams salt
Greasing the pan
- 1 tablespoon Butter
- 2 tablespoons olive oil
Focaccia topping
- Rosemary olive oil and flaky salt to top
Instructions
- In a large bowl, combine the water, yeast, and sugar. Gently stir the mixture and let sit for 5 mins
- After 5 minutes, add the flours and salt. Mix together the dough and once a shaggy dough forms add in olive oil. Mix together until it is evenly combined.
- Cover the bowl of dough with a towel and let rise in warm spot for 1 hour
- Buttered a 9×13 inch metal pan. Pour in 2 tablespoons oil and transfer the dough to the buttered and greased pan. Stretch out the dough to the corners of the pan. Let rise 1 hour
Baking:
- Preheat the oven to 450 degrees
- Drizzle a generous pour of olive oil over the dough
- Lightly wet your hands and using your fingers, gently press down into the dough creating dimples. This is what gives focaccia its signature look. It is important to do this step gently. You want to create dimples in the dough but avoid knocking all of the air out of it.
- Add a sprinkle of flaky sea salt and chopped rosemary and place it in the 450 degree oven.
- Bake for 20 – 30 minutes until golden and crunchy on the outside, but soft in the middle
