Rosemary Focaccia Bread

We recently went to lunch at our neighbor’s house, and she made a delicious rosemary bread that was so wonderful. Later, we went to dinner at another friend’s house, and she served rosemary focaccia with our dinner, which was also amazing. I decided to try making some at home, so I made this rosemary focaccia bread recipe from Gimme Some Oven. The focaccia smelled divine while it baked, and my kids and my daughter’s friend were happy to have warm bread fresh from the oven. We all loved the bread, especially my daughter’s friend, who ate a few pieces and said it was so tasty. The bread was delicious on its own, and it was also tasty dipped in olive oil, balsamic vinegar, and freshly cracked black pepper. I served this homemade focaccia recipe with a roasted chicken, roasted carrots, and a huge loaded Caesar salad.

Rosemary Focaccia Bread

Ingredients:

• 1⅓ cup warm water (110 degrees F.)
• 2 tsp honey or sugar
• 1 (.25 oz) packet of active dry yeast
• 3½ cups all-purpose flour
• ¼ cup olive oil
• 2 tsp flaked sea salt
• Fresh rosemary needles, for topping, to taste
• Flaked sea salt, for topping, to taste

How to Make Rosemary Focaccia Bread

Add the warm water (about 110 degrees) and honey to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water and stir, allowing it to sit for 5-10 minutes until the yeast is foamy.

Turn the stand mixer to low speed and gradually add the flour, olive oil, and salt. Increase the speed to medium-low, and continue mixing the dough for 5 minutes. Side Note: If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in a few tablespoons (up to 1/4 cup) of flour while it’s mixing. 

Remove the dough from the bowl and use your hands to shape it into a ball.

Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a cloth towel.

Place in a warm location and let it rise for 45-60 minutes, or until it has nearly doubled in size.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Turn the dough onto a well-floured surface, and roll it out into a large circle or rectangle about ½ inch thick.

Cover the dough with a greased piece of plastic wrap, and let it continue to rise for 20 minutes.

Remove the plastic wrap, and carefully transfer the dough to the lined baking sheet.

Use your fingers to poke deep dents (poke all the way down to the baking sheet!) all over the surface of the dough.

Drizzle the two tablespoons of olive oil evenly over the top of the dough, then sprinkle evenly with fresh rosemary needles and flaked sea salt.

Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven and slice.

Serve the warm focaccia plain or dip it in a bit of olive oil, balsamic vinegar, and freshly cracked pepper. Enjoy.