Rosemary Focaccia Bread
I will be the first to admit that I think baking bread is extremely intimidating. One of the joys of 2020 and more time at home was that Brad and I watched A LOT of cooking videos. Watching professionals explain how to make different dishes, including bread, helped ease me into the idea that making bread is not as difficult as I originally thought. Enter- this Rosemary Focaccia Bread recipe from Gimme Some Oven (found here).
This recipe is my go-to when I am craving fresh bread with dinner. The directions are relatively easy, you just need to plan a little extra time for the dough to rise. The wait is most definitely worth how delicious your house is going to smell as it bakes.
To make Rosemary Focaccia Bread, you will need…
1 1/3 cup warm water (about 110 degrees F)
2 teaspoons sugar or honey
1 (0.25 ounce) package active-dry yeast
3 1/2 cups all purpose flour
1/4 cup extra virgin olive oil, plus more for drizzling
2 teaspoons flaky sea salt, plus more for sprinkling.
2 sprigs fresh rosemary, or dried rosemary
First, you will need to proof the yeast. Add warm water (110 degrees F) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle yeast on top of the water and stir gently. Let the mixture sit for 5-10 minutes, or until the yeast is foamy.
Set mixer to low speed and gradually add flour, olive oil, and salt. Increase the speed slightly and continue to mix the dough for 5 minutes. Add extra flour while its mixing if the dough is sticky and not pulling away from the sides of the bowl.
Remove dough from mixing bowl and use your hands to shape it into a ball. Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover with a damp towel. Place the bowl in a warm location and let the dough rise for 60 minutes, or until it has nearly doubled in size.
Turn the dough onto a floured work surface and roll it out into a large rectangle until the dough is ~1/2 inch thick. Cover the dough again and let rise for another 20 minutes.
Preheat oven to 400 degrees F. Transfer the dough to a large parchment covered or greased baking sheet. Use your fingers to poke holes down to the baking sheet. Drizzle olive oil all over the top of the dough. Sprinkle evenly with rosemary, sea salt, and any additional toppings of your choice.
Bake for 20 minutes or until the dough is golden.
Remove from oven and drizzle with more olive oil, if desired, and serve!
I keep leftovers in a sealed container and pop a piece in the toaster to crisp it up before enjoying again.
There is flexibility with toppings too! We’ve added parmesan cheese, tomatoes, garlic, and banana peppers in the past. Get creative!
Total Time- 1 hour, 50 minutes
- 1 1/3 cup warm water (about 110 degrees F)
- 2 teaspoons sugar or honey
- 1 (0.25 ounce) package active-dry yeast
- 3 1/2 cups all purpose flour
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 teaspoons flaky sea salt, plus more for sprinkling
- 2 sprigs fresh rosemary, or dried rosemary
- First, you will need to proof the yeast. Add warm water (110 degrees F) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle yeast on top of the water and stir gently. Let the mixture sit for 5-10 minutes, or until the yeast is foamy.
- Set mixer to low speed and gradually add flour, olive oil, and salt. Increase the speed slightly and continue to mix the dough for 5 minutes. Add extra flour while its mixing if the dough is sticky and not pulling away from the sides of the bowl.
- Remove dough from mixing bowl and use your hands to shape it into a ball. Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover with a damp towel. Place the bowl in a warm location and let the dough rise for 60 minutes, or until it has nearly doubled in size.
- Turn the dough onto a floured work surface and roll it out into a large rectangle until the dough is ~1/2 inch thick. Cover the dough again and let rise for another 20 minutes.
- Preheat oven to 400 degrees F. Transfer the dough to a large parchment covered or greased baking sheet. Use your fingers to poke holes down to the baking sheet. Drizzle olive oil all over the top of the dough. Sprinkle evenly with rosemary and sea salt.
- Bake for 20 minutes or until the dough is golden. Remove from oven and drizzle with more olive oil, if desired, and serve!