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Rosemary Focaccia
5 from 6 votes

Rosemary Focaccia

An easy 7-Ingredient recipe for Rosemary Focaccia!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 10 mins
Servings: 8 slices
Course: Dinner
Cuisine: Italian

Ingredients

  • 1 cup water warm, 105-115°F
  • active dry yeast 1/4 ounce package
  • 1 teaspoon honey
  • 1/3 cup extra-virgin olive oil plus more for greasing and drizzling
  • 1 teaspoon sea salt plus more for sprinkling
  • 3 cups bread flour
  • 2 tablespoons rosemary fresh, coarsely chopped
  • 1/2 teaspoon black pepper freshly ground

Instructions

    Cup of Yum
  1. Lightly grease a large bowl with olive oil; set aside.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the warm water, honey, and yeast; stir to combine. Let mixture stand for 5 minutes, or until foamy.
  3. Add oil and salt and stir to combine.
  4. With the mixer on medium-low speed, gradually add in 2 and 1/2 cups of flour and continue mixing until a soft dough forms. Add in remaining flour and continue mixing until smooth, about 5 t0 6 minutes.
  5. Form the dough into a ball and place it into the prepared bowl; turn to coat. Cover bowl tightly with plastic wrap and set aside in a warm space for 1 hour, or until the dough has doubled in size.
  6. Preheat oven to 400 degrees (F). Lightly grease a 9x13 baking pan; set aside.
  7. Punch down dough and pat it into prepared pan. If it pulls back from the edges, let it rest for 5 minutes, then pat it out again. Cover the pan tightly with plastic wrap and let it rise in a warm place for 30 minutes.
  8. Using your fingertips, dimple the surface of the dough. Sprinkle with rosemary, sea salt, and black pepper; lightly drizzle with olive oil. Bake in the lower third of the oven for 25 minutes, or until golden brown. Cool before cutting.