Rosemary Focaccia Bread

This rosemary focaccia bread is so good and so easy to make. The bread is soft, chewy on the inside, and crisp on the outside. It's delicious on its own or great for making sandwiches or dipping into warm soup. 

This rosemary focaccia bread uses my favorite focaccia bread recipe that is topped with herb-infused olive oil giving it the most amazing flavor. It's easy to make with just 6 ingredients and minimal hands-on time. 

Ingredients for Focaccia Bread: 

• Active dry yeast: Yeast is a live culture that activates when combined with warm water. It gives the dough texture and causes it to rise up. 
• Warm water: Warm water activates the yeast and binds all of the ingredients together. Just make sure the water isn't too hot or it will kill the yeast. You want the water to be around 100-110° F or lukewarm to the touch. 
• Olive oil: Olive oil is a key ingredient for focaccia! It gives the bread its' rich flavor and makes it incredibly light and soft. The oil is mixed in with the dough and is also used for the garlic and herb topping.  
• Sugar: Sugar helps ferment the yeast.
• Salt: Along with olive oil, salt is crucial for flavor.  
• All-purpose flour: Since focaccia is a softer type of bread, all-purpose flour is perfect. You can also use bread flour, it will just be slightly chewier and less soft.
• Fresh garlic and rosemary: Minced fresh garlic and chopped fresh rosemary are mixed in with more olive oil and drizzled over the bread before baking. It gives the bread amazing flavor!
• Coarse sea salt: A sprinkle of coarse sea salt on top gives the bread an extra pop of flavor.  

Note: Because focaccia is a very soft and wet dough, making it in a stand mixer is a lot easier than making it by hand. However you can still make it without a stand mixer, just resist the urge to add more flour or the dough will be tough and dense rather than soft and light. If the dough is too sticky to handle you can grease your hands with a little more olive oil, as needed. 

How to Make Rosemary Focaccia Bread:

Step one: Add the yeast and warm water to the bowl of a stand mixer fitted with a dough hook attachment. Stir in the olive oil, sugar, and salt. The yeast should dissolve and be slightly foamy. 

Step two: Add in the flour and stir on low until the flour is incorporated. Knead with your hands or in the stand mixer on high speed for 5-7 minutes. This will be a good workout for your stand mixer so keep an eye on it during. When the dough is ready it will be coming off of the sides and the sides will be clean.

Step three: Form the dough into a ball and place it in a bowl greased with olive oil. Cover the bowl with plastic wrap and let rise until doubled in size, about 1-2 hours. You can also speed up the rising time by placing the bowl in a warm environment, such as a sunny spot in your kitchen. 

Step four: Once the dough has doubled in size, punch it down to release the air. Spray a 9 x 13" pan generously with non-stick spray and also grease with a little olive oil. Press the dough evenly into the pan, cover, and let rest for 30 minutes.

Step five: While the dough rests, prepare the topping. In a small bowl, whisk ¼ cup of olive oil with the chopped fresh rosemary and garlic. 

Prep and bake:

 Preheat your oven to 425°. Use your finger to press dimples all over the dough, press down all the way to the bottom of the pan. This helps the dough absorb the topping better. Pour the olive oil topping over the dough and use your hands or a pastry brush to spread it evenly over the top. 

It might look like a lot of oil, but trust me it will all be absorbed and make the bread taste so soft and wonderful. Sprinkle the top with a little coarse sea salt and bake in the preheated oven for 20-25 minutes, until golden brown and crisp. Rotate the pan halfway through baking to ensure even browning.  

Slice and serve warm. Leftovers last, covered, at room temperature for 2-3 days. You can also easily freeze the bread for 2-3 months. To reheat from frozen bake in a 375° oven until warm. 

Make-Ahead Instructions: 

Once you have made the dough you can let it rise until doubled in size overnight in the fridge. You can also keep the dough in the fridge overnight after you've pressed it into the baking pan. Just let it rest at room temperature for 30 minutes before dimpling and topping with the herb oil. 

More Bread Recipes: 

• Homemade Brioche
• French Bread
• Homemade Biscuits
• Chocolate Chip Banana Bread
• Homemade Monkey Bread