Rosemary Focaccia
This classic Italian focaccia bread is fluffy, golden, and infused with fragrant rosemary and olive oil. Perfect as a side, sandwich base, or dipped in soups and sauces.
Equipment
- Large mixing bowl
- Baking sheet or pan (9x13 in)
- Measuring cups and spoons
- Wooden Spoon
- Pastry brush
Ingredients
Dough
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm water about 110°F (43°C)
- 2 Tbsp olive oil plus more for brushing
- 1 tsp sugar
- 1 tsp salt
- 2 ½ cups all-purpose flour plus more if needed
Topping
- 2 Tbsp olive oil
- 1 ½ Tbsp fresh rosemary chopped (or 1 1/2 tsp dried)
- ½ tsp coarse sea salt for sprinkling
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
- Add olive oil, salt, and 2 cups of flour. Mix until dough starts to form, then add remaining flour as needed to create a soft, slightly sticky dough.
- Turn out onto a floured surface and knead for 5–7 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Punch down the dough and press it into a greased 9×13-inch baking pan. Use your fingers to make dimples across the surface. Cover and let rise another 20–30 minutes.
- Preheat oven to 400 °F (200 °C). Drizzle olive oil over the dough, sprinkle with chopped rosemary and sea salt.
- Bake 20–25 minutes until golden brown. Remove from oven and brush with extra olive oil for shine and flavor.
- Cool slightly before slicing. Serve warm with olive oil or butter, or use as a sandwich base.
Notes
For extra flavor, mix garlic into the olive oil topping before baking or add roasted cherry tomatoes and olives. Focaccia can be frozen up to 2 months; reheat before serving. Inspired by MixUpRecipes’ Italian bread recipes and classic Mediterranean flavors.