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–+ servings
Rosemary Focaccia Bread

Rosemary Focaccia Bread

Discover the art of making Rosemary Focaccia Bread with this easy recipe. Perfectly crispy, fluffy, and aromatic, it’s a must-try for any bread lover.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Servings: 6 people
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups all-purpose flour plus extra for dusting
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 teaspoon sugar
  • 1 cup warm water (about 110°F)
  • 3 tablespoons olive oil plus more for drizzling
  • 1 teaspoon salt
  • 2 tablespoons fresh rosemary leaves or 1 tablespoon dried rosemary
  • q.s. coarse sea salt for sprinkling

Equipment

  • Large mixing bowl
  • Whisk
  • Baking sheet
  • Kitchen towel
  • Oven

Method
 

  1. In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until frothy.
  2. In a large mixing bowl, whisk together the flour and salt. Add the activated yeast mixture and olive oil. Mix until a shaggy dough forms.
  3. Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rest in a warm spot for about 1–2 hours until it doubles in size.
  5. Punch down the risen dough to release air bubbles. Transfer it to a greased baking sheet and stretch it into shape.
  6. Use your fingers to dimple the surface, drizzle with olive oil, then sprinkle on the rosemary and coarse sea salt.
  7. Preheat your oven to 425°F (220°C). Bake for 20–25 minutes until golden brown. Transfer to a wire rack to cool slightly before slicing.

Nutrition

Calories: 200kcalCarbohydrates: 36gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 320mgPotassium: 100mgFiber: 1gIron: 1mg

Notes

Always use fresh yeast for best results. Old yeast won’t rise properly. Don’t rush the resting time—it’s essential for developing flavor and texture. Experiment with toppings like sun-dried tomatoes, olives, or grated Parmesan. Store the bread in an airtight container at room temperature for up to 2 days or freeze slices for longer storage. For reheating, pop the bread in the oven at 350°F (175°C) for 5–10 minutes to restore crispiness. Avoid microwaving to prevent sogginess.
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