Description
This Rosemary Focaccia recipe delivers a classic Italian bread that is soft, tender, and infused with fragrant fresh rosemary. Perfect as a side dish or for sandwiches, this focaccia has a golden crust topped with sea salt flakes and a generous drizzle of olive oil, making every bite richly flavorful and aromatic.
Ingredients
Scale
Dough Ingredients
- 1¾ cups water (397 grams), warm (105-110°F)
- 2¼ teaspoons active dry yeast (7 grams, 1 packet)
- 1 tablespoon granulated sugar (13 grams)
- 5 cups all-purpose flour (625 grams)
- 1 tablespoon kosher salt (9 grams)
- ½ cup extra-virgin olive oil (100 grams)
Topping Ingredients
- ½ cup extra-virgin olive oil (100 grams, divided)
- 2 sprigs fresh rosemary (leaves removed from stems, not chopped)
- Sea salt flakes (for topping, such as Maldon)
Instructions
- Activate Yeast: In a liquid measuring cup or small bowl, whisk together the warm water, active dry yeast, and granulated sugar. Set aside for about 10 minutes until the mixture becomes frothy and fragrant, indicating the yeast is activated.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, whisk together the all-purpose flour and kosher salt by hand to combine evenly.
- Add Wet Ingredients: Pour in ½ cup of the olive oil and the activated yeast mixture to the flour mixture. Mix on low speed using the dough hook until the dough starts to come together, scraping down the bowl as needed to incorporate all flour.
- Knead Dough: Increase the mixer speed to medium and knead the dough for 5 to 6 minutes. The dough should become tacky and loose but remain manageable enough to lift from the bowl.
- Finish Kneading by Hand: Dust your work surface with flour and knead the dough a few more times until it becomes less sticky and more cohesive, adding flour as needed.
- First Rise: Lightly oil a large bowl and place the dough inside. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place until it doubles in size, approximately 60 minutes.
- Prepare Baking Sheet: Coat a rimmed baking sheet with ¼ cup of the remaining olive oil, using a pastry brush to cover the bottom and sides evenly.
- Shape Dough: Transfer the risen dough to the prepared baking sheet and use your hands to press and stretch it until it fits the pan.
- Create Dimples: Using your fingers, press down firmly to create deep dimples in the dough, going through to the pan if possible. This helps create the signature texture of focaccia.
- Second Rise: Loosely cover the dough and let it rise again in a warm place until doubled in size, about 60 minutes.
- Preheat Oven: While the dough is undergoing the second rise, preheat your oven to 425°F (220°C).
- Add Toppings: After the second rise, drizzle the remaining olive oil evenly over the dough. Scatter the rosemary leaves on top, followed by a generous sprinkle of flaky sea salt.
- Bake: Place the baking sheet in the preheated oven and bake the focaccia for 25 to 30 minutes, or until the crust is golden brown and crisp.
- Cool and Serve: Remove the focaccia from the oven and allow it to cool slightly before slicing and serving to enjoy the perfect soft interior and crispy exterior.
Notes
- Ensure the water is warm but not hot to properly activate the yeast without killing it.
- You can substitute fresh rosemary with dried rosemary if fresh is unavailable, though fresh provides the best flavor.
- For a fluffier texture, avoid adding too much extra flour when kneading by hand.
- Use a rimmed baking sheet to prevent oil spills and help shape the focaccia.
- Letting the dough rise twice allows for a lighter and airier bread.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.
