This delicious Rosemary Focaccia Bread recipe is easy to make, and topped with fresh rosemary, olive oil and sea salt.
I never thought I’d be baking something so delicious seeing that my gift in the kitchen is cooking and not baking. Very quickly, I realized extra-virgin olive oil is what makes focaccia taste so darn delicious.
It adds to the texture as well as the flavor of the bread. This will become your easiest and favorite focaccia bread recipe. It’s sprinkled with lots of fresh rosemary and sea salt, and drizzled with extra olive oil just before serving, which is absorbed into the holes that you have poked in the bread.
It is super easy to make by hand! If I can make this incredible bread, anyone can! Let’s make some rosemary focaccia bread!
ROSEMARY FOCACCIA BREAD INGREDIENTS:
You will need:
- Warm water: It’s important to use warm water when using dry active yeast, so that is easily dissolved. Make sure the water is warm but NOT HOT!
- Honey: Help to activate the yeast and balance it out with a little sweetness.
- Active dry yeast: 7.5 ml to make this focaccia bread
- Flour: All-purpose flour
- Olive oil: We’ll mix into the dough, and a little extra for drizzling on top once the focaccia before baking.
- Sea salt: We’ll mix into the dough, and a little for sprinkling on top of the dough before baking.
- Fresh Rosemary: To sprinkle on top of the dough and add that delicious rosemary flavor.
HOW TO MAKE FOCACCIA BREAD:
Here are the steps to make this rosemary focaccia bread recipe and the recipe is also included below!
1. Add warm water and honey to the bowl of a and stir to combine ingredients. Sprinkle the yeast on top of the water. Give the yeast a stir to mix it in with the water. Let it sit for 5-10 minutes until the yeast is foamy.
2. Stir in the flour gradually, olive oil and salt until dough begins to form. Place dough out onto a floured surface and knead by hand for 5 minutes, adding extra flour if the dough feels too sticky. Remove dough from the mixing bowl, use your hands to shape the dough into a ball .
3. Grease your mixing bowl with olive oil or cooking spray. Place the dough ball back in the bowl and cover it with cling wrap and a damp towel. Place in a warm location. (try to place in a sunny area, the recipe is very fast when making it in the tropics due to the climate) Let the dough rise for 40-55 minutes, or until it has doubled in size.
4. Place the dough onto a floured surface, and roll it out into a large rectangle until that the dough is about 1/2-inch thick. Cover the dough again with the damp towel, and allow it to continue to rise for 20 minutes more.
5. Preheat oven to 400°F. Place the dough in a 9 x 13 baking dish. Use your fingers to poke dents into the dough. Be sure to poke way down into the baking sheet. Drizzle 1-2 tablespoon of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary and sea salt.
6. Bake for 20 minutes or until the dough is a light golden and cooked through.
7. Remove from oven and drizzle with a little more olive oil if desired. Slice and serve warm!
Rosemary Focaccia Bread
Ingredients
- 1 ⅓ cup warm water
- 2 teaspoons honey
- 7.5 ml active dry yeast
- 3 ½ cups all purpose flour
- ¼ cup extra virgin olive oil (you will need a little more for drizzling)
- 2 teaspoons sea salt (you will need a little more for sprinkling)
- 2-3 sprigs rosemary
Instructions
- Stir in the flour gradually, olive oil and salt until dough begins to form. Place dough out onto a floured surface and knead by hand for 5 minutes, adding extra flour if the dough feels too sticky. Remove dough from the mixing bowl, use your hands to shape the dough into a ball .
- Grease your mixing bowl with olive oil or cooking spray. Place the dough ball back in the bowl and cover it with cling wrap and a damp towel. Place in a warm location (try to place in a sunny area, the recipe is very fast when making it in the tropics due to the climate) Let the dough rise for 40-55 minutes, or until it has doubled in size.
- Place the dough onto a floured surface, and roll it out into a large rectangle until that the dough is about 1/2-inch thick. Cover the dough again with the damp towel, and allow it to continue to rise for 20 minutes more.
- Preheat oven to 400°F. Place the dough in a 9 x 13 baking dish. Use your fingers to poke dents into the dough. Be sure to poke way down into the baking sheet. Drizzle 1-2 tablespoon of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary and sea salt.
- Bake for 20 minutes or until the dough is a light golden and cooked through.
- Remove from oven and drizzle with a little more olive oil if desired. Slice and serve warm!
