homemade focaccia bread

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.

Rosemary Focaccia Bread

sugar

water

¼ teaspoon active dry yeast

all-purpose flour (divided)

salt

olive oil (divided)

yellow cornmeal (optional)

rosemary

In a large bowl combine sugar and ¼ cup warm water, about 100 to 110ºF (38 to 43ºC), then sprinkle the yeast on top. Let the mixture stand for 10 minutes. If mixture bubbles and doubles in volume the yeast is active and ready to use.

Add the remaining 1 ¼ cup of water, ¼ cup olive oil, and 1 cup flour to the yeast mixture. Stir with a spoon just enough to moisten the dough.

Stir in 1 ½ teaspoon salt and 2 ½ cups of flour, until a shaggy dough forms.

Transfer 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.

Grease a medium bowl with 1 teaspoon of olive oil. Add the dough, turn to coat so that it is lightly greased.

Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm draft-free space until doubled in size, about 1 to 1 ½  hour. The ideal temperature is 75 to 85ºF (24 to 29ºC), the rise time is dependent on how warm the environment.

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.

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.

Brush the top of the dough with 1 tablespoon olive oil. Allow dough to proof uncovered in a warm spot until doubled, about 30 minutes.

Set the oven rack to the center position. Preheat to 400ºF (204ºC).

Add dimples all over the dough with fingers. Drizzle about 2 teaspoons olive oil into the indents.

Evenly sprinkle ½ teaspoon of salt and the chopped rosemary over the dough.

Bake focaccia until lightly browned, about 20 minutes. Brush with more olive oil if desired.

Let cool in the pan for 5 minutes then transfer to a cooling rack.

Slice the focaccia into smaller pieces and serve warm or at room temperature.

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The most viewed homemade focaccia bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Rosemary Focaccia Bread

The most viewed homemade focaccia bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine