Easy Rosemary Focaccia Bread
User Reviews
5.0
48 reviews
Excellent
Easy Rosemary Focaccia Bread
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If you're looking for a simple yet delicious bread recipe that will impress your friends and family, then this Rosemary Focaccia bread recipe might be up your alley. This Italian flatbread is the perfect side dish for any occasion, with its crispy, golden top and bottom crusts and airy crumbs inside.
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Ingredients
- 625 g (5 cups) all-purpose flour bread flour or all-purpose, spooned into the measuring cup and leveled off with a knife
- 1 tablespoon granulated sugar
- 1 tablespoon instant dry yeast
- 2 teaspoons kosher salt plus for sprinkling
- 1-¾ cup warm water , (110 °F to 115 °F)
- 1 cup extra virgin olive oil , divided, plus more for oiling the bowl and drizzling on top
- 1 tablespoon chopped fresh rosemary , chopped
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Instructions
- In the bowl of a standing mixer fitted with a dough hook, add the flour, sugar, and yeast; turn the mixer on low to combine.
- Dissolve the salt in the warm water and add it to the mixture. Pour in ½ cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 5 minutes.
- Place the dough in an oiled bowl, turn to coat the entire dough with oil, then fold over itself a few times to form into a round ball.
- Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour.
- Coat a 13"x18" sheet pan with a ½ cup olive oil. Once the dough is doubled and domed, put the dough onto the prepared pan and begin pressing it out to fit the size of the pan.
- Turn the dough over to coat the other side with olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and create dimples all over the dough.
- Place the dough in a warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
- Sprinkle the focaccia with kosher salt, rosemary, and drizzle generously with oil. Bake the focaccia until it is puffed and golden brown, 20 to 25 minutes. Drizzle with additional olive oil before serving.
Equipments used:
Notes
- How to Store & Re-Heat
- Make-Ahead
- After the bread has cooled completely, wrap it tightly in plastic or aluminum foil and store it in the refrigerator for up to 2 days or in the freezer for up to 3 months. To serve, let the bread come to room temperature, then reheat it in the oven, toaster oven, or skillet until heated through and crispy on the outside.
- How to Freeze
- To freeze Rosemary Focaccia bread, let it cool completely, then wrap it tightly in plastic or aluminum foil. Place the wrapped bread in a freezer-safe ziplock bag or airtight container and label it with the date. The bread can be frozen for up to 3 months. When ready to use the frozen bread, remove it from the freezer and let it thaw at room temperature for a few hours or overnight. Once it's thawed, you can reheat it using the same methods as fresh focaccia bread.
- To store: Allow it to cool completely, then wrap it tightly in plastic or aluminum foil. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. To freeze the focaccia bread, wrap it tightly in plastic wrap and place it in a freezer bag. It can be stored in the freezer for up to 3 months.
- To reheat: Preheat the oven to 350°F (175°C). Remove the plastic wrap or foil and place the bread on a baking sheet. Drizzle the top with a little bit of olive oil and sprinkle with additional herbs if desired. Bake for 5-10 minutes or until heated through and crispy on the outside. Alternatively, you can reheat the bread in a toaster oven or a dry skillet over medium heat for a few minutes on each side until crispy.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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