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 for dinner which was also amazing. Enjoying freshly baked bread made me want to make some at home so I went online to find some recipes. I found this recipe for rosemary focaccia bread on Gimme Some Oven that looked fairly easy even though I’m always intimidated to make bread with yeast. The focaccia smelled divine while it baked and my kids and my daughter’s friend were very 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 plain and it was also delicious dipped in olive oil, balsamic vinegar, and freshly cracked black pepper too. This focaccia bread recipe is a keeper and I can’t wait to make it again.

How to Make Rosemary Focaccia Bread

Add the warm water (about 110 degrees F) 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 then allow to sit for 5-10 minutes until the yeast is foamy.

Turn the mixer to low speed and gradually add the flour, olive oil, and salt. Increase 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. Crease 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 the dough 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 1/2 inch thick. Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 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 all 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.

Rosemary Focaccia Bread

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Prep Time: 1 hour hour 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Course: Breads and Muffins

Cuisine: Italian

Servings: 8 servings

Author: Pam / For the Love of Cooking - Original by Gimme Some Oven

Equipment

• Large Baking Sheet

Ingredients

• 1 ⅓ cup warm water (110 degrees F.)
• 2 tsp honey or sugar
• 1 .25 oz packet of active dry yeast
• 3 ½ 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

Instructions

• Add the warm water (about 110 degrees F) 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 then allow to sit for 5-10 minutes until the yeast is foamy. 
• Turn the mixer to low speed and gradually add the flour, olive oil, and salt. Increase 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. Crease 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 the dough 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 1/2 inch thick. Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 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 all 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.

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