Rosemary Focaccia Bread
I love bread. In any form. I love carbs, what can I say?!
One of my favorite recipes is this delicious Rosemary Focaccia Bread. It is so light, springy, soft, and oh so delicious straight out of the oven, it’s hard not to eat the entire loaf.
Even better is that making this bread is so easy. Doesn’t matter if you’ve never made bread before or are an experienced bread baker. This Rosemary Foccacia Bread is a fail safe recipe.
So, if you have more restraint than I do (literally have to stop myself from eating it straight out of the baking dish!) then here are a few different ways to serve this bread:
- As an appetizer with a dipping oil
- As a side with a main dish
- Toast it up to serve with soup
- Make sandwiches
What kind of flour do I use?
Good question! I’ve tried this with only All Purpose flour and only Whole Wheat flour and as a mix of both. Here are my results:
- All Purpose: comes out amazingly soft, springy, and delicious. Not so healthy though but it does taste divine!
- Whole Wheat flour: comes out tasting delicious but is very dense and doesn’t rise so well. Also, does tend to be a bit chewier.
- 50/50: a great combination for both. You get a little healthier flour in there but also the light, airy texture that you are looking for in a Focaccia.
In the recipe, I’ve included the ratios for the 50/50 combination. Try out both and let me know what you think!
From my kitchen to yours, enjoy this delicious Rosemary Focaccia Bread!
Rosemary Focaccia Bread
- 1 Tbsp active dry yeast
- 1 Tbsp sugar
- 1 c warm water
- 2 1/4 c flour
- 1 tsp salt
- 3 Tbsp fresh rosemary, divided, chopped
- 1 Tbsp butter
- 2 Tbsp oil, divided
- coarse sea salt to garnish
- In the bowl of a stand mixer, combine yeast, sugar and water. Mix together well with a whisk. Let stand for 5 minutes so the yeast can bloom.
- In the following order, add butter, then flour then the salt.
- On setting 2, mix for about 5 minutes or until dough has formed and is pulling away from the bowl.
- Take 1 Tbsp oil and grease the bowl well, then use the remaining to coat the dough.
- Cover with plastic film and let rest for 1 hour. Dough should double in size.
- After an hour, reshape into a tight oval. Let rise in a greased dutch oven or baking sheet lined with silicone. Let rest another 45 minutes.
- Preheat oven to 400 degrees F.
- Right before placing dough in oven, brush remaining oil over the dough, use a knife to slit an X on the top and sprinkle the remaining rosemary all over the dough.
- Bake for 20 minutes.
- Remove from oven and sprinkle coarse sea salt over the hot bread.
- Serve warm with your favorite dipping oil, as a side to a main, or use as a sandwich or toast.
**It is important that the water is not too hot or too cold when you are mixing it with the yeast. If it is too hot, the yeast will be killed and your dough will not rise. If it is too cold, the yeast will not activate properly and your dough will rise, but not by much and you will have a very dense bread.
**You do not need a stand mixer for this recipe. If you do not have one, feel free to use your hands!