rosemary focaccia recipe

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!

Our lemon-rosemary focaccia recipe will transport you to the sunny Mediterranean with its yeasty aroma and crackly, olive oil-enriched crust flecked with herbs.

Crackly Lemon-Rosemary Focaccia

yeast (not active dry)

(1 lb. 3 oz.) all-purpose flour,

Tbsp. (¼ oz.) fine sea salt

rosemary leaves (from about 8 sprigs), divided

Medium-coarse salt,

In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in 1¾ room temperature water. Add the flour and mix on low speed just until all of the flour is hydrated and a shaggy dough begins to form, 1–2 minutes. Turn off the mixer, cover the bowl with a clean kitchen towel, and set aside for 30 minutes (this allows the flour to hydrate and gluten to begin to form gently while the yeast activates).

Measure ¼ cup plus 2 tablespoons of the rosemary leaves and coarsely chop. Set the remaining 2 tablespoons of unchopped leaves aside for topping.

Uncover the bowl, add the salt and 2 tablespoons of the oil, and mix on low speed until fully incorporated, 3–4 minutes. Turn the mixer to second speed and mix until the dough is smooth and shiny, 3–4 minutes more. Turn the mixer back down to low, add the chopped rosemary, and continue mixing just until the leaves are evenly distributed, about 1 minute. Turn off the mixer.

Lightly flour a clean work surface, turn the dough out onto it, and form into a smooth ball. Lightly oil a large, clean bowl, place the dough in it, and cover with a lid or plastic wrap. Set aside to rise in a warm place until the dough is puffed, gassy, and not quite doubled in volume, about 2 hours.

Grease a 9- by 13-inch rimmed baking sheet or cake pan with 2 tablespoons of the olive oil. Transfer the dough to the baking sheet and press down to an even layer (the dough won’t yet reach the edges of the pan.) Cover loosely with plastic wrap and set aside until puffed and bubbly, about 1 hour.

Place a rack in the center of the oven and preheat to 400°F. Uncover the dough and use your fingertips to lightly dimple and stretch it until it reaches the edges of the pan. Arrange the lemon slices and remaining 2 tablespoons of the rosemary evenly over the surface, pressing the lemon slices down gently to adhere. Brush with the remaining olive oil, sprinkle to taste with coarse or flakey salt, and bake until golden, 35–40 minutes.

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Our Easy Rosemary Focaccia Recipe

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