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- 4 cups all-purpose flour - 1 tablespoon salt - 1 packet (2 ¼ teaspoons) instant yeast - 1 ½ cups warm water (around 110°F) - ¼ cup extra virgin olive oil (plus more for drizzling) - 2 tablespoons fresh rosemary, finely chopped - 1 tablespoon coarse sea salt (for topping) - Optional: halved cherry tomatoes Rustic rosemary focaccia needs simple ingredients. The key is to use high-quality flour and fresh herbs. - All-purpose flour gives the bread a nice structure. - Salt adds flavor and controls yeast activity. - Instant yeast makes the dough rise quickly. - Warm water helps activate the yeast. Aim for about 110°F. - Extra virgin olive oil enriches the dough and makes it tender. - Fresh rosemary brings a fragrant touch. - Coarse sea salt on top gives a nice crunch. - You can also add halved cherry tomatoes for sweetness and color. These ingredients work together to create a flavorful and airy bread. Adjust to your taste, but keep the basics. {{ingredient_image_2}} To start, you need to activate the yeast. In a large bowl, mix 1 ½ cups of warm water with 1 packet of instant yeast. Stir gently and let it sit for 5 minutes. You will see it froth, which means it's ready. Next, add 4 cups of all-purpose flour, 1 tablespoon of salt, and ¼ cup of extra virgin olive oil to the yeast mixture. Mix until a shaggy dough forms. After mixing, transfer the dough to a lightly floured work surface. Knead the dough for 5 to 7 minutes. This helps develop gluten. You want it to feel smooth and elastic when you're done. Next, grease a large bowl with a bit of olive oil. Place your kneaded dough in this bowl. Cover it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour. The dough should double in size. Once the dough has risen, gently punch it down to release air bubbles. Turn it out onto a greased baking sheet, or a large rimmed baking pan. Carefully stretch and press the dough until it fills the pan. Use your fingertips to make dimples all over the surface. These dimples hold oil and toppings. Now, drizzle more olive oil over the surface of the dough. Sprinkle chopped rosemary and coarse sea salt evenly on top. If you want to add flavor, press halved cherry tomatoes into some of the dimples. Let the dough rest for another 30 minutes while you preheat your oven. Preheat your oven to 425°F (220°C). Bake the focaccia for 20 to 25 minutes. Keep an eye on it. You want it to turn golden brown and crisp on the outside. Once baked, let it cool slightly on a wire rack before slicing into squares. - Kneading tips: Knead the dough for 5-7 minutes. This helps develop gluten, giving it strength. Use light pressure with your palms, pushing the dough away. Fold it back and repeat. If it feels sticky, sprinkle a little flour. - Ensuring proper rising: After kneading, place the dough in a greased bowl. Cover it with a damp cloth. Let it rise in a warm spot for about one hour. The dough should double in size. This rising is key for a light, airy focaccia. - Additional toppings: You can add more than just rosemary. Try halved cherry tomatoes for a burst of flavor. Consider olives, garlic, or even thinly sliced onions. These add taste and make your focaccia unique. - Alternatives for rosemary: If you want to switch it up, use thyme or basil. These herbs bring different flavors that are just as delightful. You can mix herbs too for a more complex taste. - Best ways to enjoy focaccia: Serve focaccia warm, cut into squares or wedges. It pairs well with soups or salads. You can also use it for sandwiches. The soft, chewy texture makes it a great base. - Presentation tips: Drizzle with olive oil before serving. A balsamic reduction adds a nice touch and brightness. Garnish with a sprig of fresh rosemary on each piece for a lovely look. This makes your focaccia not just tasty but appealing too. Pro Tips Use Fresh Ingredients: Fresh rosemary makes a significant difference in flavor. If possible, use freshly chopped rosemary instead of dried for a more aromatic focaccia. Perfect Dough Consistency: Ensure your dough is well-kneaded until it is smooth and elastic. This ensures a good rise and texture in the final bread. Experiment with Toppings: Feel free to get creative with toppings! Try adding olives, caramelized onions, or different herbs to customize your focaccia to your taste. Store Properly: To maintain freshness, store leftover focaccia in an airtight container at room temperature. It can also be frozen for longer storage; just reheat before serving. {{image_4}} You can change the flavor by using different herbs. Try thyme for a warm taste. Basil adds a sweet touch, while oregano brings a savory note. Experiment with these herbs to find your favorite blend. Each option gives the focaccia a unique twist. Toppings can transform your focaccia. Caramelized onions add sweetness and depth. Olives give a briny taste that pairs well with the bread. You can also add cheese for creaminess. Feta or mozzarella works great. Just sprinkle them over the dough before baking for a tasty surprise. If you need a gluten-free option, you can substitute the flour. Use a good gluten-free flour blend. It helps to add a bit of xanthan gum to mimic the texture of regular flour. This gives the dough more structure. Be aware that gluten-free dough may need more water. Adjust as needed for the right consistency. To keep your focaccia fresh, wrap it well in plastic wrap or foil. Store it at room temperature for up to two days. If you want it to last longer, use an airtight container. This helps keep the bread soft and tasty. You can also store it in the fridge, but it may dry out faster. When reheating focaccia, the oven is the best choice. Preheat it to 350°F (175°C). Place the focaccia on a baking sheet for about 10 minutes. This warms it through and keeps the crust crispy. The microwave is quicker but can make it chewy. If you use the microwave, heat it for just 10-15 seconds at a time. To freeze focaccia, let it cool completely first. Wrap it tightly in plastic wrap, then foil. This prevents freezer burn. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. To warm it up, use the oven as mentioned above. Enjoy your delicious focaccia whenever you want! Rustic rosemary focaccia stays fresh for about 2 to 3 days. Store it in an airtight bag at room temperature. If you want it to last longer, freeze it. Wrap it well in plastic wrap, then place it in a freezer bag. It can freeze for up to 3 months. When ready to eat, thaw it at room temperature. Yes, you can make focaccia dough ahead of time. After kneading, place the dough in the fridge. It can stay there for up to 24 hours. Just let it come to room temperature before shaping it. This slow fermentation can even add more flavor. Focaccia pairs well with many dishes. You can serve it with olive oil for dipping. A balsamic reduction also works great. It complements soups, salads, or as a side with pasta. You can even use it for making sandwiches. If your focaccia does not rise, check the yeast. It may be old or inactive. Make sure your water is warm, not hot. Too much heat can kill the yeast. Also, ensure you let the dough rise in a warm place. Yes, you can use dried rosemary. Use about one-third of the amount. Dried herbs are more potent than fresh ones. Mix it into the dough at the same time as the other ingredients. Absolutely! You can add ingredients like olives, sun-dried tomatoes, or cheese. Just keep in mind to balance the moisture in the dough. Adding too many wet ingredients can change the texture. In this guide, we explored making delicious rustic rosemary focaccia. We covered the key ingredients, simple steps, and essential tips for perfect texture. We also shared flavor variations and storage methods to keep your focaccia fresh. Baking focaccia at home is fun and rewarding. Experiment with herbs and toppings to make it your own. Enjoy it warm, with olive oil, or as a side dish. With practice, you'll master focaccia and impress your friends and family. Dive in and start creating today!

Rustic Rosemary Focaccia

A delicious and aromatic focaccia bread topped with rosemary and sea salt.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine Italian
Servings 8
Calories 200 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 1 tablespoon salt
  • 2.25 teaspoons instant yeast
  • 1.5 cups warm water
  • 0.25 cups extra virgin olive oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon coarse sea salt
  • optional Cherry tomatoes, halved

Instructions
 

  • In a spacious mixing bowl, combine the warm water and instant yeast. Stir gently, then allow it to sit for about 5 minutes until it becomes frothy, indicating the yeast is activated.
  • To the yeast mixture, add the flour, salt, and ¼ cup of olive oil. Mix together until a shaggy dough forms.
  • Transfer the dough to a lightly floured work surface. Knead the dough for approximately 5-7 minutes, or until it turns smooth and elastic.
  • Grease a large bowl with a little olive oil and place the kneaded dough inside. Cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm environment for about 1 hour, or until the dough has doubled in size.
  • After the dough has risen, gently punch it down to release any air bubbles. Turn it out onto a greased baking sheet or a large, rimmed baking pan.
  • Carefully stretch and press the dough until it fills the pan evenly. Use your fingertips to create dimples all over the surface, making sure they are deep enough to hold oil and toppings.
  • Drizzle additional olive oil over the surface, and then sprinkle the chopped rosemary and coarse sea salt evenly. If using, press halved cherry tomatoes into some of the dimples, enhancing both flavor and presentation.
  • Allow the dough to rest for another 30 minutes while you preheat your oven to 425°F (220°C).
  • Bake the focaccia in the preheated oven for 20-25 minutes, watching for it to turn golden brown and develop a crisp exterior.
  • Once baked, remove the focaccia from the oven and allow it to cool slightly on a wire rack before slicing into squares.

Notes

Serve warm, optionally drizzle with olive oil or balsamic reduction.
Keyword bread, focaccia, homemade, rosemary