Easy Homemade Focaccia Bread with Rosemary and Olive Oil
45 minutes
1307 reads
About Easy Homemade Focaccia Bread with Rosemary and Olive Oil
Imagine sinking your teeth into a warm, crusty slice of focaccia, the fragrant rosemary and olive oil filling your kitchen with the aromas of Italy. This easy recipe guides you to baking perfection, promising a golden-brown loaf with a delightfully airy interior.This classic Italian bread is incredibly versatile. Enjoy it dipped in flavorful soups, served alongside fresh salads, or simply savor it as a delicious snack. Even beginners can achieve bakery-worthy results with our foolproof, step-by-step instructions. Prepare to impress yourself and your loved ones with this simple yet unforgettable focaccia.
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
Dough
- 1 cup Water warm
- 1 tsp Sugar
- 1 tsp Active Yeast dry
- 3 cup Bread Flour
- 2 tsp Salt
- 2 tbsp Olive Oil
Instructions
- In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy. This activates the yeast and ensures a well-risen dough.
- In a separate bowl, whisk together the bread flour and salt.
- Add the dry ingredients to the yeast mixture along with 2 tablespoons of olive oil. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add a little more flour if the dough is too sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size.
- Preheat oven to 400°F (200°C). Grease a 9x12 inch baking pan.
- Punch down the risen dough and gently stretch it to fit the prepared pan.
- Use your fingers to make dimples all over the surface of the dough.
- While the dough rests, prepare the rosemary-olive oil topping. In a small saucepan, heat the olive oil over low heat. Add the chopped parsley and dried rosemary. Remove from heat and let cool. This infuses the oil with the herbs' flavors.
- Drizzle the herb-infused olive oil evenly over the dimpled dough.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Let the focaccia cool slightly in the pan before slicing and serving.
Recipe Notes
Good To Know
- For an herby twist, press fresh rosemary sprigs or thyme leaves into the dough just before baking. A gentle drizzle of olive oil over the herbs will intensify their flavor and aroma.
- If you prefer a crispier bottom crust, bake your focaccia on a preheated pizza stone or heavy baking sheet.
- To create a sweeter brunch focaccia, scatter halved grapes or thinly sliced red onions and a sprinkle of coarse sugar on top before baking.
- Leftover focaccia can be sliced horizontally, toasted, and used as the base for open-faced sandwiches or bruschetta.
Expert Tips
- Don't overwork the dough. Overkneading will result in a tough focaccia.
- Use good quality olive oil. It's a key ingredient in focaccia and impacts the final flavor significantly.
- Allow the dough to fully proof. This ensures a light and airy texture.
Storage Instructions
- Store leftover focaccia in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
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Recipe Nutrition
Calories: 124kcalCarbohydrates: 1gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 760mgSugar: 1g
Sreemoyee Bhattacharjee
Articles: 103
4 Comments
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Absolutely fantastic! Thanks for the recipe.
This looks incredible! Thank you.
This looks so good! Appreciate the share.
This is perfect! Can’t wait to taste it.