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4.6 from 96 votes

Thick & Fluffy Rosemary Focaccia Bread

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.

Prep Time
1 hr 30 mins
Cook Time
1 hr
Total Time
2 hrs 30 mins
Servings: 12
Calories: 288 kcal
Course: Bread
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Allow to cool for 10 minutes before slicing and serving.
  9. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

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

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

% 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.