Easy Rosemary Focaccia Bread
User Reviews
5
Easy Rosemary Focaccia Bread
Description
Easy Rosemary Focaccia Bread features a dough made from all-purpose or bread flour combined with sugar, instant dry yeast, and kosher salt dissolved in warm water. Extra virgin olive oil is incorporated into the dough and also used generously to coat the bowl and the baking sheet, contributing to a moist and flavorful bread. Fresh rosemary is chopped and sprinkled on top before baking. After mixing and kneading in a stand mixer, the dough undergoes a one-hour rise until doubled.
The dough is then stretched and pressed into a well-oiled sheet pan, flipping it over to coat both sides with olive oil. Fingers create classic dimples in the dough surface, which helps it hold the oil and rosemary during baking. The result is a focaccia with a crisp golden crust, a tender interior crumb, and herb-infused flavor from fresh rosemary and olive oil.
This focaccia is suitable as a side bread for soups and salads, or as a base for sandwiches. It can be sliced and served warm or at room temperature.
After cooling, the bread should be wrapped tightly and can be stored in the refrigerator for up to 2 days or frozen for up to 3 months. Reheat in an oven or toaster oven to restore crispness and warmth before serving. Additional olive oil and herbs can be added before reheating to refresh the flavor.
Ingredients
- 625 g all-purpose flour 5 cups; bread flour or all-purpose; spooned and leveled
- 1 tablespoon granulated sugar
- 1 tablespoon instant dry yeast
- 2 teaspoons kosher salt plus for sprinkling
- 1-¾ cup water 110 °F to 115 °F, warm
- 1 cup extra virgin olive oil , divided, plus more for oiling the bowl and drizzling on top
- 1 tablespoon rosemary chopped, chopped, fresh
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.
Notes
- After the bread cools completely, wrap it tightly to store in the refrigerator up to 2 days or freeze up to 3 months.
- To reheat, place wrapped focaccia in a preheated 350°F oven for 5-10 minutes until warmed through and crispy.
- Adding a drizzle of olive oil and extra rosemary before reheating can enhance flavor and texture.
- For freezing, wrap the bread in plastic or foil, place in an airtight container or freezer-safe bag, then thaw at room temperature before reheating.
User Reviews
Overall Rating
5
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