Description
This homemade focaccia recipe yields a deliciously soft, golden-brown Italian flatbread infused with fragrant rosemary and a perfect sea salt finish. With a tender crumb and crisp edges, this rosemary focaccia is ideal for sandwiches, dipping, or enjoying as a flavorful side dish.
Ingredients
Scale
Dough
- 2 1/2 teaspoons active dry yeast (1 envelope)
- 1/2 teaspoon granulated sugar
- 1 cup water (warmed to 95-105 degrees F)
- 3 1/2 cups bread flour
- 2 teaspoons sea salt
- 7 tablespoons extra virgin olive oil (divided)
Topping
- 3/4 cup fresh rosemary sprigs
- 1/2 cup olive oil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/8 teaspoon sea salt
- 2 teaspoons sea salt for sprinkling on top (optional)
Instructions
- Prepare the pan: Spray an approximately 10×15 inch cake pan with non-stick cooking spray to prevent sticking.
- Activate the yeast: In a large mixing bowl, combine yeast, sugar, and warm water. Let it sit until foamy, about 5 minutes. Then, stir in 3 tablespoons olive oil.
- Form the dough: Add 2 teaspoons salt and half of the flour, stirring until mixed. Continue adding flour gradually until a soft but not sticky dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and satiny. Alternatively, use a mixer with a dough hook.
- First rise: Oil a large bowl and place the dough inside, turning once to coat in oil. Cover and let it rise in a warm place until doubled in size, about 1½ hours.
- Shape the dough: Roll dough into a rectangle to fit your prepared pan. Place dough in the pan and press into the corners with fingertips.
- Second rise: Cover with a damp towel and let rise for about 45 minutes until almost doubled in size.
- Create dimples: Use your fingertips to press deep dimples across the entire dough surface, almost reaching the pan.
- Third rise: Cover again with the damp towel and let the dough rise for another 45 minutes.
- Preheat oven: Set oven temperature to 425°F (220°C).
- Add toppings: Insert rosemary sprigs into each dimple. Drizzle 4 tablespoons olive oil evenly over the top allowing it to seep into the dimples. Sprinkle with extra sea salt if desired.
- Bake with steam: Place the pan in the oven and spray the sides and bottom of the oven with water to create steam, helping develop a crust.
- Mid-bake spray: After 5 minutes, spray the oven again with water, then continue baking for about 20 minutes until golden brown.
- Cool the focaccia: Remove the focaccia from the oven and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Warming the water to 95-105°F is critical for properly activating the yeast without killing it.
- Using bread flour helps achieve a chewy texture typical of focaccia.
- Creating deep dimples allows the olive oil and rosemary to infuse the bread with flavor.
- Spraying water to create steam in the oven improves crust texture, making it crispier.
- Focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen.
- Feel free to experiment with toppings such as olives, cherry tomatoes, or caramelized onions.
