Thick & Fluffy Rosemary Focaccia Bread
User Reviews
4.6
Thick & Fluffy Rosemary Focaccia Bread
Description
This Thick & Fluffy Rosemary Focaccia Bread recipe starts with warm water, active dry yeast, and sugar to bloom the yeast and create a light dough base. Flour, kosher salt, and grated Parmigiano-Reggiano cheese are mixed in, followed by olive oil, which contributes richness and tender crumb. The dough is kneaded until it becomes elastic and slightly pulls away from the bowl, indicating readiness for rising.
The dough is stretched into a well-greased 9x13-inch pan and left to rise for 1 to 2 hours until puffy. Before baking, deep dimples are poked throughout the dough's surface with a wooden spoon end to create traditional focaccia pockets. Generous brushing with olive oil and topping with fresh rosemary, garlic cloves, flaky sea salt, and additional Parmigiano-Reggiano provide a savory, aromatic crust.
After a secondary short rise, the bread bakes until just golden to avoid overcooking, ensuring a thick, fluffy interior with a slightly crisp top. This flavorful bread pairs well with soups, salads, or as a sandwich base and benefits from resting slightly before slicing.
Notes include updated ingredient measurements and the addition of sliced garlic for aroma. Precision in rising times, oven temperature, and topping distribution enhances texture and flavor. Using fresh rosemary and garlic delivers distinctive aromas characteristic of focaccia.
Ingredients
Focaccia Bread Base:
- 2 cups water 120°F-125°F, warm
- 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 kosher salt coarse
- 1/4 cup extra virgin olive oil
Focaccia Toppings:
- 6 tablespoons extra virgin olive oil , divided
- 1-2 tablespoons rosemary fresh
- 1 tablespoon Parmigiano-Reggiano cheese finely grated
- 1 teaspoon sea salt flaky
- 3 cloves garlic fresh
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.
Notes
- Use warm water between 120°F-125°F to activate yeast optimally.
- Allow the dough to rise in a draft-free area covered with a damp cloth for best results.
- Dimples made by a wooden spoon end before baking help create the focaccia’s classic texture.
- Brush olive oil generously to keep the bread moist and aid flavor absorption of the toppings.
- Include fresh sliced garlic with rosemary for enhanced aroma as updated in the latest recipe revision.
- Bake until just golden brown; over-baking can dry out the bread.
- Allow to cool slightly before slicing to maintain crumb structure.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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