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Rosemary Focaccia Bread
5 from 18 votes

Rosemary Focaccia Bread

Rosemary Focaccia Bread is a soft and springy Italian bread made with 00 flour and enriched with olive oil. Fresh rosemary and sea salt on top add herbaceous aroma and a savory finish. The dough rises until doubled, then is spread into oiled pans before baking to a golden crust with a tender crumb inside.

Prep Time
25 mins
Cook Time
20 mins
Rising Time
2 hrs
Total Time
45 mins
Servings: 12 servings
Calories: 206 kcal
Course: Bread
Cuisine: Italian

Ingredients

For the dough
  • ~4 cups 00 flour 500g, plus extra for dusting
  • 1 1/3 cups + 1 tbsp water 320ml, warm
  • 4 tbsp olive oil
  • 1 tsp sugar
  • ~2 tsp fast action dried yeast (7g)
  • 1 tsp salt
For the topping
  • 1-2 large sprigs rosemary fresh
  • 1-2 tbsp olive oil
  • sea salt flakes

Instructions

    Cup of Yum
  1. First, add the flour to a large mixing bowl. Make a well in the middle of the bowl then pour the yeast and sugar in the middle. Make sure to place the salt at one side away from the yeast.
  2. Pour the water and olive oil into the middle of the well and using a wooden spoon or spatula mix everything together. Once the dough comes together tip it out onto a clean work surface lightly dusted with flour.
  3. Knead the dough for 10 minutes until smooth and springy (press your finger lightly into the dough and if it springs back it's ready).
  4. Clean and dry the mixing bowl then lightly coat it in olive oil. Place the ball of dough in the bowl and lightly rub the top of it with olive oil.
  5. Cover with plastic wrap or cling film and place in a warm place for 1 hour or until doubled in size (not hot and not in direct sunlight).
  6. Once the dough has doubled in size remove it and cut it in half. Place the dough in two separate oiled baking trays (I used 10x15inch) and spread it out to fit the trays. If you only want to make one then you can freeze the other half.
  7. Let the dough rise in the trays for another hour or more.
  8. Preheat the oven to 230C (450F) or your hottest setting. When ready to bake use your fingers to make dimples over the dough, sprinkle over fresh rosemary, sea salt flakes and olive oil.
  9. Bake for 15-20 minutes until golden and baked through.

Notes

  • If 00 flour is unavailable, strong bread flour can be used as a substitute.
  • Keep salt separated from yeast when mixing to avoid hindering the dough rise.
  • Use quality extra virgin olive oil for both the dough and topping for best flavor.
  • Let the focaccia cool about 10 minutes before cutting to preserve its texture.
  • It can be sliced in half to make sandwiches or baked in round or square pans as preferred.

Nutrition Information

Calories 206kcal (10%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 196mg (8%) Potassium 48mg (1%) Fiber 1g (4%) Sugar 1g (2%) Calcium 6mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 206

% Daily Value*

Calories 206kcal 10%
Carbohydrates 31g 10%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 196mg 8%
Potassium 48mg 1%
Fiber 1g 4%
Sugar 1g 2%
Calcium 6mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.