Best Homemade Rosemary Focaccia Bread Recipe
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Rosemary Focaccia Bread – crisp and chewy, moist and light, a vibrant flatbread full of flavor, slathered with olive oil and seasoned just right with woody, peppery rosemary, and crunchy sea salt.
Fragrant, chewy, and light rosemary focaccia bread is the quintessential Italian flatbread that can be tailored to many different tastes.
This savory, salty, olive oil-drenched flatbread makes a satisfying crust with a soft and airy center. Just right with dipping sauces and with your favorite meal.
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Why You’ll Love This Homemade Rosemary Focaccia Recipe
- Very easy to make with sophisticated rosemary flavor.
- Homemade Focaccia pairs well with most meals.
- A perfect accompaniment for salads.
Equipment Needed To Make Rosemary Focaccia Bread
- 10” x 15” Cake Pan
- Cooking Spray
- Measuring Cups
- Measuring Spoons
- Mixing Bowls
- Food Themometer
- Mixer w/Dough Hook
- Clean Towel
- Wire Cooling Rack
Ingredients for Your Homemade Focaccia Bread Recipe
- active dry yeast – check the date on your yeast to be sure it is fresh
- granulated sugar – adds just a bit of sweetness to this delicious bread
- warm water – use an instant read thermometer to assure the correct temperature. Too cold and the yeast will fail to rise and too hot will kill the yeast.
- olive oil – some of the olive oil will go into the dough and some will be drizzled on top before baking. Use a good quality olive oil as it adds to the flavor of the foccaccia.
- bread flour – I like using the bread flou as it has a bit more gluten for extra chewiness but you can substitute all-purpose flour if you like.
- sea salt – I prefer the flaking sea salt but if using the granulated, cut the amount to about one-half.
- Rosemary sprigs – Fresh Rosemary adds such a wonderful earthy flavor to this bread.
See amounts in recipe card below.
How To Make A Focaccia Bread
- Proof yeast.
- Mix dough.
- Knead dough.
- Place in greased bowl, cover and allow to rise till doubled.
- Spread in pan.
- Cover dough with a damp towel and let rise for about 45 minutes.
- Make indentations in dough.
- Recover with damp towel and let rise for another 45 minutes.
- Place the rosemary sprigs into each indentation.
- Drizzle with olive oil.
- Sprinkle with sea salt.
- Bake
See full instructions in recipe card below.
How to Make a Dipping Oil for Your Rosemary Foccaccia Bread
Whisk together the following ingredients:
½ c. Olive Oil
1 tsp. Italian Spice
¼ tsp. garlic powder
1/8 tsp sea salt
Tips & Variations for the Best Focaccia Bread
- If available, always use bread flour as the heavier flour has a higher gluten content, which is best suited for homemade focaccia bread.
- For best results when proofing yeast, use a thermometer to check the water temperature as it needs to be at least 105°F to 110°F initially.
- Using organic bread flours containing bran and wheat germ will create a more authentic and robust Italian flatbread flavor.
- Resting focaccia dough for several hours after the initial needing allows the dough’s sugars to ferment longer, creating a lighter dough and adding layers to the overall flavor.
- Try different fresh herbs like tarragon or sage.
- You can flavor your dough with spices and dried herbs or add toppings like olives, thinly sliced onion, pepita seeds, or parmesan cheese for variety.
- Fresh minced garlic worked into the dough or spread on top provides a bright flavor. This makes for a great garlic focaccia bread recipe.
What to Serve With Homemade Rosemary Focaccia Bread
- Focaccia Bread Sandwiches for a crowd
- Focaccia Pizza
- Carrabbas Chicken Bryan Copycat Goat Cheese & Sundried Tomato Recipe
- Instant Pot Olive Garden Minestrone Delicious and Fast
Homemade Rosemary Focaccia Bread FAQs
Can I substitute instant yeast for active dried yeast in this focaccia bread?
Yes, you can make the substitution, but you should reduce the amount of instant yeast by 25%. Although most food bloggers will say you can substitute on a 1:1 ratio, the number of active yeast cultures is not the same between the two types.
For this recipe, you would reduce the amount of yeast to 1 ⅝ tsp if you use instant yeast, and you will still add the same amount of water to the dough mixture.
What’s the difference between active dry yeast and instant yeast?
Active dry yeast is made up of dehydrated yeast cells, living organisms that are dormant until proofed. This version looks similar to grains of cornmeal and is quite common.
Instant yeast was introduced in the 1970s and is processed at a much lower heat, resulting in more living yeast cells that do not require proofing before adding to the dough.
Why do you “proof” yeast?
Any active dried yeast should be “proofed” or activated in warm water to “bloom.” This process rehydrates the yeast cells for fermentation and ensures that the yeast is still good.
The water needs to be around 110°F, and the mixture should take on a foamy appearance, the bloom, within 5 minutes. 95°F is the optimum temperature for yeast to multiply, however when proofing active dry yeast, the water needs to be warmer than that to dissolve the particulate matter around the yeast cell to become active.
Pro-Tip: Be very aware of your water temperature when proofing yeast. When the water reaches 120°F or more, the yeast will begin to die off.
Can I use dried rosemary instead of fresh rosemary for this homemade focaccia bread recipe?
Yes, but watch carefully to ensure the herbs do not scorch or burn if sprinkled on top of the bread. You can choose to mix dried herbs directly into the dough for enhanced flavor.
What is focaccia bread used for?
Focaccia bread can be used for sandwiches or served alongside of your main dish, soup, or salad. Or, serve it with an herb-flavored olive oil dip.
Focaccia Bread
Equipment
- 15×10 baking sheet
- mixer with dough hook (can hand knead)
- Instant Read Thermometer
- measuring spoons
Ingredients
- 2½ tsp active dry yeast (1 envelope)
- ½ tsp granulated sugar
- 1 c water (warmed to 95-105 degrees)
- 3 tbsp extra virgin olive oil
- 3½ c bread flour
- 2 tsp sea salt
- 4 tbsp extra virgin olive oil (for sprinkling on top)
- ¾ c fresh Rosemary sprigs
Instructions
- Spray an approx. 10×15 inch cake pan with a non-stick cooking spray.
- In a large mixing bowl, mix the yeast, sugar and water. Let sit until foamy (about 5 min)
- Stir in 3 tbsp. olive oil.
- Add the 2 tsp. salt and ½ of the flour and stir until mixed. Continue stirring and add in enough of the remaining flour to form a soft but not sticky dough.
- Turn dough out onto a floured surface and knead until smooth and satiny (about 10 minutes.)
- Oil a large bowl and place dough into it, turning once to coat top with oil. Cover and let rise in a warm area until double (about 1½ hours.)
- When doubled, roll dough into a rectangle to fit the size of your prepared pan. Place dough in pan and push it into the corners with your fingertips.
- Cover pan with a damp towel and let rise for about 45 minutes until not quite doubled.
- After risen, use your fingertips to push dimples into dough, across the entire surface. Push fingers deep into the dough, almost to the pan.
- Cover with the damp towel and let rise for another 45 minutes.
- Preheat oven to 425 degrees.
- After rising, place sprigs of the Rosemary into each dimple. Sprinkle 4 tbsp. olive oil across the top, allowing the oil to run into the dimples. Sprinkle with the sea salt if desired.
- Place pan into oven. Spray sides and bottom of the oven with water (the steam helps develop the crust of the bread).
- After 5 min. of baking, spray oven again and continue to bake for about 20 minutes until golden brown. Remove to wire rack to cool.
