Rosemary Focaccia Bread

Prep: 2 20

Cook: 20

Total Time: 2 40

Yield: 12 pieces

Course: Bread

Cuisine: Italian

Calories: 226kcal

Author: Jessica Gavin

Easy focaccia recipe that yields thick soft slices of delicious Italian bread. The yeast-leavened dough is made with olive oil, fresh rosemary, and salt.

Ingredients

▢ 1 teaspoon (8 g) granulated sugar
▢ 1 ½ cups (360 ml) warm water
▢ 2 ¼ teaspoon (8 g) active dry yeast
▢ 3 ¾ cups (462 g) all-purpose flour, divided
▢ 2 teaspoons (13 g) kosher salt, divided
▢ 7 tablespoons (105 ml) extra-virgin olive oil, divided
▢ 1 tablespoon (10 g) yellow cornmeal, optional
▢ 1 ½ teaspoon (1 g) chopped rosemary

Instructions

Prepare the Yeast - In a large bowl, combine sugar and ¼ cup warm water between 100 and 110ºF (38 to 43ºC), then sprinkle the yeast on top. Let the mixture stand for 10 minutes. If the mixture bubbles and doubles in volume, the yeast is active and ready to use.
Mix the Dough - Add the remaining 1 ¼ cup of water, ¼ cup of olive oil, and 1 cup of flour to the yeast mixture. Stir with a spoon just enough to moisten the dough.
Add More Flour - Stir in 1 ½ teaspoon salt and 2 ½ cups of flour, until a shaggy dough forms.
Knead the Dough - Transfer the dough to a lightly floured board. Gradually use the remaining ¼ cup of flour, about 1 tablespoon at a time to sprinkle and knead the dough. Combine until a smooth and slightly sticky ball is formed, about 1 to 2 minutes. You may not need all of the flour. Do not add too much as it will make the dough very dry.
First Dough Rise - Grease a medium bowl with 1 teaspoon of olive oil. Add the dough and turn to coat so that it is lightly greased. Cover the bowl with a damp towel or plastic wrap and let it rise in a warm draft-free space until doubled in size, about 1 to 1 ½ hours. The ideal temperature is 75 to 85ºF (24 to 29ºC); the rise time is dependent on how warm the environment.
Prepare Baking Sheet - Grease the bottom of a ¼ sheet-sized pan (about 12 x 8.5 inch) with 1 tablespoon olive oil. Evenly sprinkle cornmeal over the pan. Alternately, use a 12-inch cast-iron skillet or 13x9-inch baking pan.
Shape the Dough - Lightly punch down the dough then transfer to the prepared pan and evenly stretch and flatten. It should be no more than 1-inch thick.
Second Dough Rise - Brush the top of the dough with 1 tablespoon olive oil. Allow the dough to proof uncovered in a warm spot until doubled, about 30 minutes.
Heat the Oven - Set the oven rack to the center position. Preheat to 400ºF (204ºC).
Season the Dough - With your fingers, poke the dough all over to add dimples. Drizzle about 2 teaspoons olive oil into the indents. Evenly sprinkle ½ teaspoons of salt and the chopped rosemary over the dough.
Bake - Bake the focaccia until lightly browned, about 20 minutes. Brush with more olive oil after baking if desired.
Cool - Let cool in the pan for 5 minutes, then transfer to a wire rack.
To Serve - Slice the focaccia into smaller pieces and serve warm or at room temperature.

Notes

Adding Flaky Sea Salt: If you have flaky sea salt like Maldon, use ½ teaspoon to sprinkle on top of the focaccia before baking.
Substituting with Instant Yeast: Use the same amount of instant yeast as active dry yeast. The rise time may be faster so check the dough after 30 minutes.
Storing: Focaccia can be stored at room temperature in a resealable bag or airtight container for up to 3 days, or refrigerated for up to 7 days. Pieces can be frozen for up to 1 month.
Reheating: Preheat oven to 375ºF (191ºC). Reheat on a foil-lined sheet pan until the bread is warm and soft, 8 to 10 minutes.

Nutrition

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