Name: Italian Focaccia Bread with Rosemary
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 2 ¼ teaspoons active dry yeast; 2 teaspoons sugar; 2 teaspoons salt; 1 ¾ cups warm water; ¼ cup olive oil; 2 tablespoons olive oil (for topping); 1 tablespoon fresh rosemary leaves; 1 teaspoon coarse sea salt

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I make this Italian Focaccia Bread with Rosemary when I want something simple yet deeply satisfying. It comes out with a crisp golden crust, a soft and airy interior, and a fragrant topping of rosemary and olive oil that fills my kitchen with the most inviting aroma.

Italian Focaccia Bread with Rosemary

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 cups all-purpose flour

2 ¼ teaspoons active dry yeast

2 teaspoons sugar

2 teaspoons salt

1 ¾ cups warm water

¼ cup olive oil

2 tablespoons olive oil (for topping)

1 tablespoon fresh rosemary leaves

1 teaspoon coarse sea salt

Directions

I start by combining warm water, sugar, and yeast in a small bowl and let it sit for about 5–10 minutes until it becomes foamy.

In a large bowl, I mix the flour and salt, then add the yeast mixture along with olive oil. I stir everything together until a sticky dough forms.

I knead the dough on a floured surface for about 8–10 minutes until it turns smooth and elastic. Then I place it in a lightly oiled bowl, cover it, and let it rise in a warm place for 1–2 hours until it doubles in size.

Once risen, I punch down the dough and transfer it to a greased baking pan, gently stretching it to fit. I cover it again and let it rise for another 30–40 minutes.

I preheat the oven to 220°C (425°F). Using my fingers, I create dimples all over the dough, drizzle olive oil on top, and sprinkle rosemary and coarse sea salt.

I bake it for 20–25 minutes until golden brown, then remove it from the oven, let it cool slightly, slice, and serve.

Servings and timing

I prepare this recipe in about 2 hours and 30 minutes total, including rising time. The prep takes around 20 minutes, and the baking takes about 25 minutes. This recipe gives me 8 servings, with approximately 220 kcal per serving.

Variations

I sometimes switch things up by adding sliced olives or cherry tomatoes on top before baking. When I want a richer flavor, I sprinkle grated parmesan over the dough. For a garlic twist, I mix minced garlic into the olive oil before drizzling it over the surface.

Storage/Reheating

I store leftover focaccia in an airtight container at room temperature for up to 2 days. If I want to keep it longer, I freeze it in slices and reheat as needed. To reheat, I place it in the oven at 180°C for a few minutes until it becomes warm and slightly crisp again.

FAQs

How do I know if my yeast is active?

I check if the yeast mixture becomes foamy after a few minutes. If it doesn’t, I know the yeast may be inactive and I start over.

Can I use dried rosemary instead of fresh?

I can use dried rosemary, but I reduce the amount slightly since it has a stronger flavor.

Why is my focaccia dense instead of fluffy?

I find that insufficient rising time or overworking the dough can lead to a denser texture.

Can I make the dough ahead of time?

I often prepare the dough and let it rise slowly in the refrigerator overnight for deeper flavor.

What type of pan works best for focaccia?

I prefer using a metal baking pan because it helps create a crispier bottom crust.

Conclusion

I find this rosemary focaccia to be one of the most rewarding breads to bake at home. It combines simple ingredients with a straightforward process, yet delivers rich flavor and beautiful texture every time I make it.

📖 Recipe:

Italian Focaccia Bread with Rosemary

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Author: Cheryl
Total Time: 2 hours 30 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This Italian focaccia bread features a crisp golden crust, soft airy interior, and a fragrant topping of rosemary and olive oil. It is simple to make and delivers bakery-quality flavor at home.

Instructions

Combine warm water, sugar, and yeast in a small bowl and let sit for 5–10 minutes until foamy.
In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, stirring until a sticky dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1–2 hours until doubled in size.
Punch down the dough and transfer it to a greased baking pan, gently stretching it to fit. Cover and let rise again for 30–40 minutes.
Preheat the oven to 220°C (425°F). Use your fingers to create dimples in the dough, drizzle with olive oil, and sprinkle with rosemary and coarse sea salt.
Bake for 20–25 minutes until golden brown. Let cool slightly before slicing and serving.