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Rosemary Focaccia Bread Recipe From Scratch

Chef DeWayne , On March 29, 2024

Mealpro

Rosemary Focaccia Bread Recipe from Scratch

Rosemary Focaccia Bread Recipe Description

Indulge in the aromatic delight of homemade rosemary focaccia, a beloved Italian classic. Infused with fragrant rosemary and drizzled with extra virgin olive oil, this fluffy bread boasts a soft interior and a crisp, golden crust. Enjoy it as a standalone treat, alongside hearty soups and salads, or use it as a base for gourmet sandwiches and bruschetta toppings.

Ingredients for this Rosemary Focaccia Bread Recipe

Rosemary Focaccia Bread Recipe Ingredients

Ingredients needed for rosemary focaccia bread.

  • All Purpose Flour – 5½C
  • Salt – 1Tbsp
  • Olive Oil – ⅓C + 2Tbsp
  • Rosemary – 2Tbsp
  • Water – 2⅓C
  • Instant Yeast – 1 packet

Kitchen Tools For This Rosemary Focaccia Bread Recipe

Rosemary Focaccia Bread Recipe Tools

Kitchen Tools needed for this rosemary focaccia bread recipe.

  • Baking sheet
  • Stand mixer w/dough hook (or mixing bowl)
  • Measuring cups/spoons
  • Kitchen timer

Step-by-Step Cooking Directions for Rosemary Focaccia Bread:

  1. Combine 5½C all purpose flour, 2⅓C water, 1 packet instant yeast, 2Tbsp olive oil, 1Tbsp salt, and 2Tbsp rosemary to your stand mixer bowl. Mix the dough on low speed until the ingredients are fully incorporated. Then, increase the mixer speed to medium and mix for 5 minutes. Turn off your stand mixer, and allow the dough to rest for 5 minutes, then turn the mixer again to medium speed, and mix the dough for an additional 5-8 minutes. Next remove the bowl from the mixer, cover with a towel, and set your dough to rise in a warm location for 90 minutes, or until the dough has doubled in size.
    rosemary focaccia dough in stand mixer

    You may also mix your rosemary focaccia dough in a mixing bowl if you do not have a stand mixer.


  2. Ensure your hands are thoroughly washed. Continue by coating your baking sheet lightly with some of the remaining olive oil. Fold the rosemary focaccia dough onto your baking sheet, and begin to stretch the dough out to edges of the sheet, using your finger tips. This process simultaneously shapes the focaccia loaf, while creating pockets and divets to trap in more olive oil during the baking process. Once the dough has the preferred shape, cover the rest of the loaf in these divets, then pour your remaining olive oil over the dough.
    oiled baking sheet and risen rosemary focaccia dough

    The additional olive oil imparts focaccia with its unique, rich texture.


  3. Once the dough has the preferred shape, cover the rest of the loaf in these divets, then pour your remaining olive oil over the dough.
    filling the focaccia dough with olive oil

    These divets, or indentations, are little pockets of rich flavor.


  4. Preheat your oven to 425º. You will bake the focaccia until it develops a light golden brown crust, and its internal temperature reaches 190º. Allow your fresh baked focaccia to mostly cool before serving.
    portioning the dough into two equal loaves

    The best way to check if your bread is cooked, is by reading its internal temperature.


  5. Your fresh rosemary focaccia will have a fluffy, moist interior and a rich, crispy crust. You may pre-cut your loaf into portions, then wrap tightly in plastic in order to store the bread for later.
    pounding the dough into the baguette shape

    Pre-portioned focaccia made into paninis is convenient and tasty.

Sides & Suggestions for this Rosemary Focaccia Bread Recipe

Fresh, homemade rosemary focaccia bread is a versatile delight that pairs exceptionally well with various sides. Serve it alongside a selection of artisanal cheeses, cured meats, and marinated vegetables for a flavorful antipasto platter. Alternatively, use it to make delectable sandwiches filled with grilled chicken, roasted vegetables, and creamy spreads for a satisfying meal. Lastly, enjoy it dipped in balsamic vinegar and olive oil or as a side to complement hearty soups and salads.

Chef DeWayne

Chef DeWayne, a graduate of the esteemed culinary arts program at American River College in Carmichael, CA, brings a diverse range of expertise to the kitchen. With a background that spans from the pinnacle of fine dining in Michelin 3-star establishments to the fast-paced world of casual dining, Chef DeWayne blends precision with creativity in every dish he creates. Passionate about elevating ingredients and connecting with diners through his culinary craft, Chef DeWayne continues to leave an indelible mark on the culinary scene.