This Classic Rosemary Focaccia Bread recipe is easy to make and delicious with fresh rosemary, olive oil and course sea salt.
Last weekend we planned a nice Italian meal and I wanted to have some healthy Italian bread to eat.
I decided to bake my Classic Rosemary Focaccia recipe.
This classic focaccia recipe couldn’t be easier.
Everything goes into the mixer for an initial mix with the mixing paddle.
When the ingredients are all mixed, then you swap out the paddle for the dough hook and let the dough hook do the work for you.
When you are making this, don’t leave your mixer unattended while it is kneading the dough.
It can actually hop off your counter and onto the floor.
And to make it safer, make sure your mixer has at least a few feet of space to hop around on.
Making this bread requires very little work, as long as you have a little time to kill, because it takes an hour and a half to rise).
Make sure you put it in a large bowl to rise as it will at least double in volume.
Here is before rising.
Here is after rising, I think I might have needed a larger bowl!
After it has fully risen, gently dump it out onto a baking sheet that you’ve lined with parchment paper and shape it into a flat, rounded, loaf.
Poke holes in it with your fingers to make the little indentations, then drizzle the extra olive oil over the top, brush it to distribute evenly, and finish it with coarse sea salt.
Yes, you do use the amount of olive oil in the recipe and it will fill in the little holes before you bake it, that is just fine.
Bake until golden brown. You can decide how golden you want yours to be.
This bread is so easy to make and so delicious!
It makes a big loaf that will fill a platter.
Give it about 30 minutes to rest before you cut into it or it will go stale very quickly. Look at that lovely texture!
Make sure to serve with one of these great options: olive oil, olive oil and balsamic vinegar, olive oil and fresh ground black pepper.
This recipe goes great with any Italian food as well.
Pin it, so you don’t forget it!
I decided to update the recipe with some new photos showing more of the process. Here is the original photo:
Here’s the Recipe!
Classic Rosemary Focaccia Recipe
- 1 package of active dry yeast - about two heaping teaspoons if you have the kind in a jar
- 4 1/2 cups flour - all-purpose is fine, bread flour is better
- 1/4 cup olive oil plus an extra 3 Tbsp. for topping
- 2 tsp. table salt
- 1 tsp. coarse sea salt
- 1 2/3 cups warm water
- 1 tsp. garlic powder
- 1 Tbsp. chopped fresh herbs - rosemary is perfect for this recipe, but you could also try oregano or thyme. If you want to use dry herbs, stick with just 1 tsp. for the dough.
- Dissolve the yeast in the warm water for about 5 minutes, until it becomes cloudy and bubble. If you have instant yeast, you can skip this step and mix the yeast in with the dry ingredients and then pour in the water and olive oil in step 3 instead of pouring in the yeast mixture and olive oil in step 3.
- Mix the flour, table salt, garlic powder, and fresh or dry herbs in the bowl of a mixer with the paddle attachment.
- With the mixer running on low, pour in the yeast mixture and olive oil until the dough becomes formed and sticky.
- Switch over to the dough hook, and knead on medium to high for about 5 minutes. This is the part where your mixer will jump around on your kitchen counter so proceed with caution.
- Toss a little extra flour around the edges of the bowl and knead for another 5 minutes on low.
- Remove the dough from the mixer bowl and transfer to large bowl that has been oiled. Let it hang out there for about an hour and half until it has doubled in size.
- Preheat the oven to 425 degrees Fahrenheit when the dough has about 15 minutes left to rise.
- Once the dough has fully risen, gently dump it out onto a baking sheet that you’ve lined with parchment paper and shape it into a flat, rounded, loaf.
- Poke holes in it your fingers to make the little indentations, then drizzle the extra olive oil over the top, brush it to distribute evenly, and finish it with coarse sea salt.
- Bake for about 30 minutes until golden brown. Give it about 30 minutes to rest before you cut into it or it will go stale very quickly.
- NOTE: Don’t try serving this without olive oil and vinegar for dipping. That’s just not cool.