Rosemary Focaccia

Golden and fluffy, with fresh rosemary and olive oil, this rosemary focaccia is just perfect! with that Sharp edges, soft centerand immobilizing It’s the kind of bread with an herb flavor that disappears right in the pan.

Rosemary Focaccia Bread Ingredients

• Premium olive oil:It adds rich flavor and depth to bread. Use high-quality extra virgin olive oil for best flavor.
• Flavor Profile: You can substitute or add rosemary with almost any spice or fresh herb you like.
• Fresh Rosemary: I recommend using freshly chopped rosemary, but you can also use dried rosemary.
• Rise Time: Proofing time depends on kitchen temperature. Dough rises faster when it is warm and more slowly when it is hot. For timing, watch the dough instead of the clock.

How to make rosemary focaccia

This rosemary focaccia recipe is easier to make than it looks. Perfect for pairing with soup, making sandwiches, or enjoying straight from the pan.

1. Proof Yeast: In a small bowl, combine warm water, yeast, and sugar. Let stand for about 5 minutes until the yeast foams.
2. Knead the dough: In a stand mixer, combine yeast mixture, ¼ cup olive oil, 2 tablespoons rosemary, salt, pepper, and 2 cups flour. Add more flour, ½ cup at a time, using dough hook to mix on low. Mix until a smooth, slightly sticky dough forms (about 3½ cups total). Knead on medium for 2 minutes to form gluten.
3. Let the dough rise: Remove the dough from the mixer and place in a bowl greased with olive oil. Cover with plastic wrap or a warm, damp towel. Let the dough sit for about 1 hour until it doubles in size.
4. Shape the dough and rest: Remove the dough from the bowl and place in a 9×13 inch pan greased with 2 tablespoons olive oil. Stretch the dough until it sits on top of the pan without tearing. Cover the dough and let it sit for about 20-30 minutes until the dough has stretched enough to cover the entire pan.
5. To create dimples: Use your fingers to make grooves on the surface of the dough. Make sure the batter is evenly distributed in the pan. Brush the remaining 2 tablespoons of olive oil over the focaccia and let sit for 15-20 minutes.
6. Season and bake: Uncover the focaccia and sprinkle the remaining rosemary and a pinch of sea salt over the dough. Bake in oven at 400°F for 25-30 minutes. The focaccia should be a deep golden brown.

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Rosemary Focaccia

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Golden, fluffy focaccia with olive oil and fresh rosemary. It’s easy to make, hard to mess up, and tastes amazing right out of the oven.

lecture Appetizers, bread, side dishes

cooking American, Italian-American

keyword Focaccia bread, rosemary, rosemary focaccia bread recipe

preparation time 1 hour hour

cooking time 30 minute minute

calibration time 2 hour hour

total time 3 hour hour 30 minute minute

night soil 8 people

calorie 235calorie

author Alyssa Rivers

ingredient

• 1 ½ cup warm water
• 1 package active dry yeast
• 1 teaspoon granulated sugar
• ½ cup olive oil divided
• 3 tablespoon fresh chopped rosemary divided
• 2 teaspoon salt
• ½ teaspoon pepper
• 3-4 cup all purpose flour
• Coarse ground or flaky salt for decoration

guideline

• In a small bowl, combine warm water, yeast, and sugar. Let sit for about 5 minutes until the yeast foams.
• In the bowl of a stand mixer fitted with the dough hook, combine yeast mixture, ¼ cup olive oil, 2 tablespoons rosemary, salt, pepper, and 2 cups flour. Start mixing, adding flour (½ cup at a time) and kneading on low speed until all flour is incorporated. Add enough flour to create a soft but not too sticky dough (I used 3.5 cups). Once the dough comes together, mix on medium speed for another 2 minutes to form the gluten.
• Remove the dough from the mixer and place in a bowl lightly greased with olive oil. Cover with plastic wrap or a towel soaked in warm water. Let the dough sit for about 1 hour until it doubles in size.
• Remove the dough from the bowl and place in a 9×13 inch pan greased with 2 tablespoons olive oil. Stretch the dough until it sits on top of the pan without tearing. Cover the dough and let it sit for about 20-30 minutes until the dough has stretched enough to cover the entire pan.
• Use your fingers to make indentations in the dough and spread it evenly on the pan. Brush the focaccia with the remaining 2 tablespoons of olive oil and let sit for another 15 to 20 minutes.
• Open the lid of the focaccia and sprinkle the remaining rosemary and coarse salt on top. Bake in a 400 degree F oven for 25-30 minutes. The focaccia should be a deep golden brown.

memo

Store at room temperature:
Store bread in plastic wrap or an airtight container on the counter for up to 3 days. Homemade bread does not contain preservatives, so if you are not going to eat it within a week, freeze half and eat it later.

nutrition

calorie: 235calorie | carbohydrate: 37g | protein: 5g | province: 7g | Saturated Fat: 1g | Polyunsaturated fat: 1g | Monounsaturated fat: 5g | sodium: 585mg | potassium: 60mg | fiber: 2g | sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.5mg | calcium: 19mg | steel: 2mg

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