rosemary focaccia

If you’re looking for a new way to elevate your bread-baking habits, then look no further. Bread, like many things, always tastes better in Italy and this focaccia will transport you to the beautiful Mediterranean coast of Genoa in the north west corner of the country. Adorned with fresh sprigs of rosemary, there are few more delectable treats than this. Contrary to what many people believe, focaccia is actually incredibly simple to make, so why not treat yourself and try out this recipe?

Our Easy Rosemary Focaccia Recipe

strong bread flour

dried fast action yeast (1 sachet)

2tsp salt

olive oil

water

sea salt

rosemary, leaves picked

Place the flour in a large mixing bowl and add the yeast and the salt. Combine thoroughly. 

Make a well in the centre of the flour mixture and add about 2tbsp of your olive oil and 400ml lukewarm water, pouring it in gradually to create a sticky dough. (You may not need all of the water)

Lightly flour a clean work surface and place the dough in the middle. Knead vigorously for 5-10 minutes (add more flour as you go to prevent sticking). The dough should become soft and smooth.

Cover the dough in a bowl and leave to prove for about an hour or until it has doubled in size.

Grease a shallow roasting tin with a little oil. Stretch the dough to fill the tin. Cover with a tea towel and allow to rest for another 45 minutes.

Heat your oven to 220°C (200°C in a fan oven). 

Push your fingers into the risen dough in the tin to make dimples. Mix 1½tbsp olive oil with 1tbsp water and the tsp of flaked sea salt. Drizzle this mixture over the dough evenly and scatter over the rosemary, pushing the leaves into the dimples.

Bake your focaccia for about 20 minutes until golden and then drizzle over the last of the olive oil. Divide into squares and serve warm. Buon appetito!

Roasted garlic scented rosemary focaccia bread is perfect for pasta night or when you've got guests coming! If you're looking for something new to make during the holidays, let this rosemary focaccia bread be it. Follow the step-by-step recipe and see how easy it is to make!

Roasted Garlic Rosemary Focaccia Bread

water (105-110ºF to be exact)

sugar

(0.25 ounce) packet instant yeast (2 1/4 teaspoons)

3 3/4 cup flour, plus more (see notes)

salt

olive oil,

rosemary (plus more)

garlic,

sea salt (for topping)

Add the warm water, sugar, and yeast to...

Add the warm water, sugar, and yeast to a 2-cup measuring cup (affiliate link). Give it a stir and allow the yeast to bloom for 15 minutes. You'll see the yeast is foamy and bubbly near the end of the 15 minutes.

Meanwhile, add the flour, salt, 1/4 cup of...

Meanwhile, add the flour, salt, 1/4 cup of olive oil, chopped rosemary, and roasted garlic to the bowl of a stand mixer. Using the dough hook attachment, turn the mixer on briefly to allow the ingredients to mix together. Pour the yeast mixture into the flour mixture with the mixer running on low. Increase the speed to medium and let the mixer run for 4-5 minutes. Stop and scrape the dough if all the flour doesn't incorporate fully. After 5 minutes, if the dough seems too sticky, use an additional 1-2 tablespoon of flour and form it into a ball using your hands.

Transfer the dough into a large bowl that...

Transfer the dough into a large bowl that has been greased. Rub a dime size of olive oil on the surface of the dough and cover with a piece of plastic wrap. Allow it to rest in a warm place for 1-1 1/2 hours or until it's nearly doubled in size. I usually do this in my dryer (see notes!)

Position a rack in the center of the...

Position a rack in the center of the oven and preheat the oven to 400ºF. Using half of the remaining olive oil (2 tbsp), grease the bottom of a 9x13 dish (affiliate link). Remove the plastic wrap, and dump the dough into the prepared dish. Gently, using your fingers, push the dough out so that it fits the pan. Cover the dough with the plastic wrap and let sit for 20 minutes.

Brush the remaining 2 tablespoons of olive oil...

Brush the remaining 2 tablespoons of olive oil onto the dough. Using your fingers poke holes in the surface of the dough (seriously, poke all the way to the pan!) Sprinkle with additional rosemary, if desired and flaked sea salt (affiliate link). Bake the bread for 20-25 minutes or until golden brown on top and cooked all the way through. Remove from the oven, drizzle or brush with a little bit more olive oil and let cool for a few minutes before slicing and serving!

Lovely grapes, chewy and savory no-knead focaccia, what&#039;s not to love about this perfect Grape and Rosemary Focaccia recipe?

Grape and Rosemary Focaccia Recipe

(15 ounces 422 grams) all-purpose flour

yeast

(10 ½oz/282 milliliters) water, (room temperature)

olive oil, (divided)

(14 ounces 400 grams) Concord grapes, (divided)

chopped rosemary, (divided)

honey, (divided)

In a large bowl combine the flour, yeast, and salt. Add the water and stir with a large spoon  (or your hand) until the flour is completely incorporated. The dough will be sticky and that&#039;s ok.

Cover the bowl with plastic wrap (or a shower cap) and a kitchen towel and let it sit at room temperature for 18-24 hours.

The Day Before:

Pour 1 tablespoon olive oil into a 10&quot; baking pan. Using your fingertips, scrape roughly ½ the dough out of the bowl into the baking pan and turn it to coat it with oil. Spread out the dough to the sides of the pan. (allow the dough to relax for 20 minutes if it springs backs when shaping)

Once the dough is spread out in the pan sprinkle over the roughly ½ the grapes, rosemary, and honey.

Place on the remaining dough and do your best to carefully cover the filling while stretching it out to the corners of the pan.

Add the remaining grapes, rosemary, honey, and olive oil over the top. Lastly, sprinkle over the sea salt.

Cover the baking pan with plastic wrap and a towel and let the dough to proof for about 45 minutes.

Before baking pre-heat the oven to 425°F (210°C).

When ready, using only your fingers to dimple the surface of the dough. This creates that lovely bubbly focaccia texture.

Bake for 40-45 minutes or until golden brown.

Enjoy fresh from the oven! Store leftovers at room temperature, covered for up to 3 days.

* This can be baked in a rectangular pan 10 inches x 7 inches, or similar.

The Next Day:

Fig Olive Rosemary Whole Wheat Focaccia is easy to make, absolutely delicious, wholesome, and the perfect balance of sweet and salty. It&#039;s the perfect addition to an appetizer spread or cheeseboard, and it&#039;s also a wonderful bread to use for sandwiches, or just to snack on! You won&#039;t be able to get enough of the soft, fluffy, pizza-like dough and crisp edges!

Fig Olive Rosemary Whole Wheat Focaccia

active dry yeast (2 1/4 teaspoons)

honey

Bob's Red Mill Organic Whole Wheat Flour

extra virgin olive oil, divided

rosemary

olives,

figs,

flaky sea salt

Place your yeast in a large mixing bowl (or the bowl of your stand mixer), along with the warm water and honey. Stir to combine. Set aside for about 10 minutes, or until foam appears on the surface. If your yeast doesn&#39;t foam, discard and try again. Either your water was too cool, or it was too hot.

To your yeast, add the whole wheat flour, salt, and 4 tablespoons of the olive oil. Mix in a stand mixer fitted with the dough hook attachment for 5 minutes. Once the dough is smooth and elastic, remove from the mixer and knead for an additional minute or so on a clean surface. Alternately, stir the ingredients together with a wooden spoon, and once the dough starts to come together, knead the dough for 5-6 minutes on a clean surface, dusted with flour to prevent sticking. Place the dough in an oiled bowl and cover with a dish towel. Let rise in a warm place for 1 hour - 1 1/2 hours, or until doubled in size. (I like to  preheat the oven to 400℉ to warm up the kitchen, turn it off, and place the bowl near or on top of the oven where it is giving off residual heat).

Once dough has risen, drizzle 2 tablespoons of oil into the bottom of a 9x13 sheet pan (half sheet pan). Punch down the dough, and press into the pan evenly, dimpling the dough with your fingertips, pressing all the way to the bottom of the pan, to create the focaccia &quot;dimples&quot;. Drizzle the top of the dough with a tablespoon of the olive oil. Cover with the same dish towel and let rise in a warm place for an additional 20 minutes.

Preheat oven to 425℉. Once dough has finished its second rise, press the sliced figs and olives into the top of the focaccia dough. Drizzle with the last tablespoon of olive oil, and sprinkle with the rosemary and a couple big pinches of flaky salt. Bake for about 20 minutes, or until focaccia is golden brown on the edges and the top. Let rest for 5-10 minutes before removing from pan and slicing. Serve warm or at room temperature.

This easy Rosemary Focaccia Bread recipe is easy to make and ready in under an hour so you can have fresh, warm bread with dinner tonight! Or use it to create thick, hearty sandwiches for lunch the next day!

Easy Rosemary Focaccia Bread

active dry yeast

Tablespoons granulated sugar, (divided)

all-purpose flour

coarse kosher salt

salted butter, (melted)

fresh rosemary, (coarsely chopped)

Proof yeast in bowl with the hot water and 1 tablespoon of the sugar until foamy.  Combine the flour, remaining 1 tablespoon of sugar, and the salt. Stir in the proofed yeast and knead for 3-5 minutes, until smooth. Dough will be sticky.  Cover and let the dough rise for 20 minutes. Preheat oven to 375°F while dough is rising.

Prepare a 9x13&quot; baking dish by coating with 2 tablespoons of olive oil. Gently spread the dough into the pan, pushing it into the corners with your fingers and poking it gently with your fingers to create small craters over the top. Drizzle the melted butter of the bread and sprinkle with rosemary and salt.

Bake at 375°F for 15-20 minutes, until the top starts turning a light golden brown.  Serve warm.

This Easy Vegan Rosemary Focaccia recipe creates a deliciously fluffy and crunchy classic Italian focaccia bread, perfect for dipping into olive oil or balsamic vinegar.  Made with simple ingredients, this recipe is easy to follow and perfect for beginners and experienced bakers alike.

Vegan Rosemary Focaccia

oz bread flour (400 grams)

10-12 fl oz water (300-350 ml)

sachet sachet or dry active yeast (7 g, 1/4 oz)

tsp sugar

tbsp sea salt

tbsp extra virgin olive oil

rosemary (to taste)

Dry ingredients

Place the flour, dry yeast, salt and sugar in a large bowl and stir to combine.

Dough

Add the water little by little while continuing to mix - don&#39;t add all the water at once, add just enough to get the right consistency of the dough. It&#39;s supposed to be soft and sticky but not wet. Add 2 Tbsp of olive oil and gently knead with your hands for a few minutes.

Resting

Sprinkle the surface of the dough with a little flour, then cover the bowl with cling film and leave the dough to rest for two hours in a warm place.

Shaping

After two hours, cover the bottom of a baking tray with non-stick baking paper. Grease the paper with a little oil and place the dough on top. Flatten the dough with your hands gently pushing it to the corners. Leave the dough to rise for another 30 minutes.

Topping

After half an hour, push the surface of the dough with your fingertips and brush with a little olive oil. Sprinkle salt flakes on top and garnish with fresh rosemary.

Baking

Bake for 25 minutes at 350°F (180°C fan, 200°C static).

Serving

Serve hot or cold with your favourite dips and salads!

https://www.youtube.com/watch?v=0hlrU0f9u8w

How to make vegan focaccia  - with a crunchy top and soft & fluffy on the inside!
I've honestly been obsessed with focaccia this summer, it's such a staple recipe to add to your repertoire and the perfect starter, party food or simple snack for a good old night in with a good movie. 

Find the full recipe on the blog also: https://www.romylondonuk.com/2020/04/17/easy-vegan-rosemary-focaccia/

In terms of toppings, I like to keep it simple with either rosemary & sea salt (+ black pepper occasionally) and on this occasion I went with cherry tomatoes, olives & garlic, which turns out wonderfully roasted when it comes out of the oven.

Hope you enjoy this one! 

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Hey - I'm Romy! On my channel I like to share my favourite vegan recipes & give you a behind the scenes look into my work as vegan food blogger & photographer.

Visit my website for delicious vegan recipes: https://www.romylondonuk.com/
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Top 6 rosemary focaccia recipes from across the web

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

Top Tags

Our Easy Rosemary Focaccia Recipe

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Fig Olive Rosemary Whole Wheat Foca...

Easy Rosemary Focaccia Bread

Vegan Rosemary Focaccia

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