Thick & Fluffy Rosemary Focaccia Bread
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4.6
96 reviews
Excellent
Thick & Fluffy Rosemary Focaccia Bread
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A chewy bread, this focaccia recipe uses traditional Italian techniques with rosemary, garlic and olive oil to make a focaccia loaf suitable for dipping and sandwiches.
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Ingredients
Focaccia Bread Base:
- 2 cups warm water , 120°F-125°F
- 2 packets dry active yeast , 3 teaspoons
- 1 tablespoon sugar
- 2 tablespoons Parmigiano-Reggiano cheese , finely grated
- 5 1/2 cups all purpose flour
- 2 teaspoons coarse kosher salt
- 1/4 cup extra virgin olive oil
Focaccia Toppings:
- 6 tablespoons extra virgin olive oil , divided
- 1-2 tablespoons fresh Rosemary
- 1 tablespoon Parmigiano-Reggiano cheese , finely grated
- 1 teaspoon Flaky sea salt
- 3 cloves fresh garlic
Instructions
- Combine the water, yeast and sugar to the bowl of a stand mixer fitted with the dough hook attachment, or a large mixing bowl. Allow mixture to sit until it has bloomed and become fragrant, approximately 10 minutes.
- Add the flour and salt, mix on low speed or knead with your hands. Mix until the dough just starts to form, then add the olive oil. Continue to mix on low or knead until the dough starts to pull away from the sides of the bowl (not sticking any longer).
- Coat a 9x13 baking dish with cooking spray or apply a thin layer of olive oil. Turn the dough out into the dish and using your hands, stretch and pinch into the pan, filling the entire space. Cover with a damp cloth and set in a dry, non-drafty place to rise for 1-2 hours.
- Preheat the oven to 375°F degrees. Using the end of a wooden spoon, poke holes at approximately 1/2 inch apart throughout the bread. Baste with 4 tablespoons of the extra virgin olive oil, getting into all the nooks and crannies.
- From a high distance over ahead (about eye level), sprinkle the rosemary, cheese and salt. Using your hands, poke a few more holes so the toppings stick well. Allow to rise for an additional 20 minutes.
- Meanwhile, in a small skillet, combine the remaining 2 tablespoons of olive oil with the sliced garlic. Heat for 10 minutes or until garlic is very lightly browned. Remove and set aside.
- Place into the oven for 30 minutes or until top starts to turn golden brown. Remove the bread and while warm, baste with the olive oil and browned garlic slices.
- Allow to cool for 10 minutes before slicing and serving.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Equipments used:
Notes
- This recipe was updated with new images and slight tweaks (addition of sliced garlic) on 6/30/22. This is the original recipe.
- 2 cups warm water
- 1 tablespoon dry active yeast
- 1 tablespoon granulated sugar
- 5 1/2 cups all purpose flour
- 2 teaspoons table salt
- 1/4 cup plus 3 tablespoons extra virgin olive oil , divided
- 1 teaspoon oregano
- 1 teaspoon dried minced onion
- 2 teaspoons minced garlic
- 1 teaspoon fine sea salt
- 1 tablespoon fresh rosemary , chopped
- Cooking spray/extra virgin olive oil for greasing the pan
- Add water, yeast and sugar to the bowl of a stand mixer fitted with the bread attachment, or a large mixing bowl. Allow mixture to sit until it has bloomed and become fragrant, approximately 10 minutes.
- Add flour and table salt, mix on low speed or knead with your hands. Mix until the dough just starts to form, then add 1/4 cup extra virgin olive oil. Continue to mix on low or knead until the dough starts to pull away from the sides of the bowl (not sticking any longer).
- Coat a 9×13 baking dish with cooking spray or apply a thin film of extra virgin olive oil. Turn dough out into the dish and using your hands, stretch and pinch into the pan, filling the entire space. Cover with a loose cloth and set in a dry, non-drafty place to rise for 40 minutes.
- Preheat the oven to 375 degrees. Using the end of a wooden spoon, poke holes at approximately 1/2 inch apart throughout the bread. Baste with remaining 3 tablespoons extra virgin olive oil, getting into all the nooks and crannies.
- From a high distance over ahead (about eye level), sprinkle oregano, minced dried onion, minced garlic, fresh rosemary and fine sea salt onto the bread. The higher up your hand is, the more evenly it will distribute. It should stick to the extra virgin olive oil well. Allow to rise for an additional 10 minutes.
- Place into the oven for 30 minutes or until top starts to turn golden brown. Do not wait until it is uniformly browned, they bread might over cook. In all honesty, mine was slightly more golden than intended or desired.
- Allow to cool slightly before slicing and serving.
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
47g
(16%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
1mg
(0%)
Sodium
411mg
(17%)
Potassium
70mg
(2%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
15IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
27mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 411mg | 17% |
| Potassium | 70mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
96 reviews
Excellent
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