This Rosemary Focaccia Recipe comes together in about 2 hours (don’t worry, half of that is hands-off time!) and is baked to golden perfection for a quick and easy addition to any meal that your family will love!
IngredientS For Rosemary Focaccia
When it comes to focaccia, quality ingredients matter! Here’s what you’ll need for this recipe:
- 3.5 cups All-Purpose Flour Unbleached preferred for better texture.
- 1.33 cups Warm Water About 100°F (38°C).
- 2.25 teaspoons Active Dry Yeast Check expiration date.
- 1 teaspoon Sugar Can substitute with honey or maple syrup.
- 1 teaspoon Salt Kosher or sea salt preferred.
- 0.25 cups Olive Oil Extra virgin for best flavor.
- 2 tablespoons Fresh Rosemary Chopped finely. Dried is a substitute.
- 2 tablespoons Sea Salt Flakes Can substitute with coarse salt.
Let’s Get Cooking!
Now that you have all your ingredients lined up, let’s dive into making this amazing focaccia!
1. Activate the Yeast
In a mixing bowl, combine 1 ⅓ cups of warm water, 1 teaspoon of sugar, and 2 ¼ teaspoons of active dry yeast. Stir gently and let the mixture rest until it becomes frothy and bubbly, about 5 to 10 minutes. You’ll know it’s working when it looks like a little yeast volcano!
2. Mix the Dough
Once your yeast is frothy (woohoo!), add 3 ½ cups of all-purpose flour, 1 teaspoon of salt, and ¼ cup of olive oil to the bowl. Stir everything together until it forms a sticky dough that pulls slightly away from the sides of the bowl. If it’s too sticky, don’t be afraid to add a sprinkle more flour. Just go easy on it!
3. Rise
Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm spot until it doubles in size, about 1 to 1.5 hours. One of my favorite kitchen tricks? Preheat your oven to the lowest setting for a minute, then turn it off and place the dough inside, perfect rising conditions!
4. Prep the Pan
While the dough is rising, get your 9 x 13 inch baking sheet ready. Drizzle some olive oil in the pan and spread it around to coat the bottom evenly. Trust me, this will help the focaccia develop a gorgeously golden, crispy bottom!
5. Shape the Dough
When the dough has doubled, punch it down (yes!). Transfer it to your oiled baking pan and using your hands, press and stretch it gently to fill the pan. Make those signature dimples all over the surface, this is where the oil and salt will pool, making every bite even more delectable.
6. Second Rise
Cover the dough loosely with a towel and let it rise again for another 30 to 45 minutes. This second rise helps develop that light and airy texture we all adore!
7. Add Toppings
Preheat your oven to 425°F (220°C). Sprinkle the finely chopped rosemary evenly over the top of the dough, and don’t be shy with the sea salt flakes, this is where you’ll get that crispy-ness! Drizzle a little more olive oil on top, then it’s ready to bake!
8. Bake
Pop it in the oven and bake for 20 to 25 minutes, or until the focaccia is golden brown and the edges are crispy. The kitchen will smell divine, just wait for it!
9. Cool and Serve
Remove it from the oven and let it cool in the pan for at least 10 minutes before slicing. This time allows the flavors to settle and the texture to firm up perfectly, making it easier to cut. Now, dig in!
If you loved this focaccia, be sure to check out my Overnight Sourdough Focaccia or my Grey Shortbread Cookies!
Why This Recipe Works
Crowd-Pleaser
Honestly, this focaccia is always a hit at family gatherings and weeknight dinners! It’s effortlessly impressive yet incredibly easy to make. The whole family will love it, including picky eaters. I mean, it’s hard to argue with warm bread!
Make-Ahead Friendly
You can definitely prepare the dough up to a day in advance! Just punch it down after the first rise, cover it, and pop it in the fridge until you’re ready to use it. Just remember to bring it back to room temperature and let it rise again before baking, easy peasy!
Customizable
The secret to this recipe is its outstanding versatility! You can easily switch up the rosemary for fresh basil or oregano, toss in some chopped sun-dried tomatoes, or top it with cheese before baking! The creative possibilities are literally endless!
Quick & Easy
I love that this focaccia comes together in manageable steps, plus, half the time is waiting for the dough to rise! It’s the perfect kitchen project for those busy weeknights when you want to serve something special without too much fuss.
Comfort Food
Let’s be honest, there’s nothing quite like the smell of homemade bread wafting through your home! It’s warm, comforting, and just loaded with tons of flavor. Trust me, one bite of this flaky goodness will transport you to a cozy Italian kitchen!
Serving and Storage Tips
Serving Suggestions
This focaccia is amazing on its own, but it’s also fantastic served alongside soups, salads, or as a base for sandwiches. I love to dip it in a mixture of olive oil and balsamic vinegar! You could also serve it with a cheese platter for a cozy charcuterie night, yum!
Storage
If you have any leftovers (doubtful, but just in case!), store them in an airtight container at room temperature for up to 3 days. Just be sure to let it cool completely before sealing it up!
Reheating Instructions
To reheat, simply place slices in the oven at 350°F (175°C) for about 5-10 minutes until warmed through. You could also pop it in a toaster oven. This will bring back that crispy crust!
Freezer Friendly
You can freeze focaccia, too! Just slice it and wrap each piece tightly in plastic wrap, then in foil to protect against freezer burn. It’ll keep for up to 3 months. To reheat, let it thaw in the fridge overnight, then warm it up again as mentioned above!
And there you have it, a Crispy Rosemary Focaccia Recipe that’s sure to become a staple in your kitchen! Now, roll up your sleeves and get ready to enjoy this amazing creation with your loved ones.
Happy baking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Crispy Rosemary Focaccia
Ingredients
Method
- In a mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it rest until frothy (about 5-10 minutes).
- Add all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a sticky dough forms.
- Cover the bowl with a towel and let it rise in a warm spot until doubled (about 1-1.5 hours).
- Drizzle olive oil in a 9 x 13 inch baking sheet and spread to coat.
- Punch down the risen dough and transfer it to the baking pan. Press gently to fill the pan and create dimples.
- Cover loosely and let it rise again for 30-45 minutes.
- Preheat the oven to 425°F (220°C). Sprinkle rosemary and sea salt flakes over the dough and drizzle more olive oil on top.
- Bake for 20-25 minutes until golden brown.
- Let the focaccia cool in the pan for at least 10 minutes before slicing and serving.