Rosemary Focaccia
Golden, chewy focaccia bread infused with fresh rosemary and a hint of sea salt. No kneading required, this simple recipe yields soft, flavorful slices perfect for sandwiches, sides, or snacking. Packed with fiber and healthy fats from olive oil, it’s a satisfying and easy homemade bread option.
Equipment
- Large mixing bowl (1)
- Spatula or wooden spoon (1)
- Plastic wrap – enough to cover bowl and pan
- 9×13-inch baking pan – 1
- Wire cooling rack – 1
- Serrated knife – 1
Ingredients
- 1¾ cups warm water
- 2½ teaspoons active dry yeast
- 5 tablespoons olive oil divided
- 3¾ cups all-purpose flour
- 1 teaspoon salt
- 2 sprigs fresh rosemary leaves only
- Flaky sea salt optional, for topping
Instructions
- Activate the Yeast: Begin by pouring 1¾ cups of warm water into a large mixing bowl. The water should feel comfortably warm to the touch, roughly between 100–110°F (38–43°C), which helps the yeast activate without killing it. Sprinkle 2½ teaspoons of active dry yeast over the surface of the water. Allow it to sit undisturbed for 3–5 minutes. You will notice the yeast start to bubble and form a frothy layer on top—this indicates that the yeast is alive and ready to leaven your bread. If you’re using instant yeast, you can skip this step and add it directly with the flour and salt.
- Incorporate the Olive Oil: Once the yeast is activated, add 2 tablespoons of olive oil to the bowl. Stir gently with a spatula or wooden spoon to combine the oil and yeast water evenly. The olive oil adds richness, promotes tenderness, and helps create the classic focaccia texture.
- Mix the Dry Ingredients: Add 3¾ cups of all-purpose flour and 1 teaspoon of salt to the yeast mixture. Using a spatula, fold the ingredients together until there are no visible streaks of dry flour. The dough will be sticky and high in hydration, which is normal for focaccia. Avoid overmixing, as gentle folding is sufficient to bring the ingredients together.
- Form and Oil the Dough Ball: Using lightly oiled hands, gather the dough into a rough ball. Place it in the same mixing bowl and drizzle 1 tablespoon of olive oil over the top, rotating the dough to coat it evenly. This thin layer of oil prevents the dough from sticking during the long proofing stage and contributes to a golden, tender crust.
- First Proof – Long Cold Rise: Cover the bowl tightly with plastic wrap and transfer it to the refrigerator. Let the dough rest for 10–16 hours. This slow, cold fermentation allows the flavors to develop fully and creates the signature chewy, airy texture of focaccia. The extended rise also enhances the dough’s natural yeast flavor, resulting in a more aromatic and flavorful bread.
- Prepare the Baking Pan: Before taking the dough out of the fridge, prepare a 9×13-inch baking pan. Grease it generously with 1 tablespoon of olive oil to prevent sticking and to help form a golden crust. If you’re using a standard non-stick pan, this amount is usually sufficient, but for regular metal pans, consider adding a parchment paper lining for extra assurance.
- Shape the Dough for the Second Rise: Remove the chilled dough from the refrigerator. It should have expanded significantly. Lightly oil your hands again to prevent sticking. Gently pull the edges of the dough from the sides of the bowl and fold it into a loose ball. Transfer the dough to the prepared pan and use your fingers to gently stretch it to fit the corners. It will not fill the pan completely yet—this is expected because the dough is cold.
- Second Proof – Room Temperature Rise: Cover the pan with plastic wrap and leave the dough to rise at room temperature for 2–3 hours. During this time, the dough will double in size and fully expand to fill the pan. This second rise is crucial for ensuring a light, airy crumb and the signature soft interior of focaccia.
- Preheat the Oven: While the dough is finishing its second rise, preheat your oven to 425°F (220°C). Ensure your oven reaches the full temperature before baking, as this ensures an even crust and optimal browning.
- Dimple the Dough and Add Toppings: Remove the plastic wrap and drizzle the final 1 tablespoon of olive oil over the surface of the dough. Lightly oil your fingers, then press them into the dough to create deep dimples across the entire surface. This step is essential—it traps pockets of olive oil, which add flavor and prevent the bread from drying out. Gently stretch the dough as needed while dimpling to help it fully occupy the pan. Finally, sprinkle fresh rosemary leaves and, if desired, flaky sea salt evenly over the top.
- Bake the Focaccia: Place the pan in the preheated oven and bake for 30–40 minutes. Rotate the pan halfway through baking to ensure even browning. The focaccia is done when it has a golden-brown crust on top, a slightly firm bottom, and a fragrant, herby aroma.
- Cool and Slice: Remove the focaccia from the oven and let it cool in the pan for 5–10 minutes. Carefully transfer it to a wire rack to cool further, allowing steam to escape and preventing sogginess. Once cooled, use a serrated knife to cut the focaccia into 12 pieces. Serve warm or at room temperature. Enjoy the aromatic, chewy, and flavorful bread as a side, sandwich base, or snack!
Notes
- This focaccia is highly versatile—beyond rosemary and sea salt, try toppings like caramelized onions, sliced olives, roasted garlic, sun-dried tomatoes, artichoke hearts, or a sprinkle of parmesan for extra flavor.
- For best results, do not rush the proofing times. The long cold rise develops flavor and improves the texture.
- Use a high-quality olive oil; it enhances flavor and keeps the crumb tender.
- Handle the dough gently during shaping and dimpling to maintain its airy structure.
- Slicing with a serrated knife ensures clean cuts without compressing the bread.
- Focaccia can be enjoyed fresh, toasted, or even repurposed for sandwiches, paninis, or croutons.
