Homemade Rosemary Focaccia

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 Rosemary Focaccia has a crispy crust, chewy center, and a hint of salt and rosemary in every bite!

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From my very first bite of homemade focaccia, I was hooked. That’s really no surprise. I pretty much love all homemade bread, but there’s something about the rosemary, salt, and chewiness of focaccia that makes it my favorite of all!

I don’t remember where I had it first. Growing up in an Italian family, I’m sure it had to be at some family event. I’ve since learned that I’m not as Italian as I thought, but I still have a taste for the food, that’s for sure!

I do remember learning how to make focaccia all by myself for the first time, after I had moved out. I didn’t really get into cooking and baking until I had to. The first recipe that I followed was the best! I lost it long ago, and so once again, I had to figure out how to make my own Homemade Rosemary Focaccia Recipe. And, on top of that, try to make it as good as the recipe that I remembered from years ago.

Did I do it? I think so! The fact that my own child told me it was the best bread he ever had pretty much sealed the deal for me…even if he did pick all the rosemary off.

This recipe gives you bread with a crisp crust and chewy center, with little bits of salt and rosemary in every bite! The recipe does take time, since it’s a from scratch rosemary focaccia recipe, but it’s worth it!

Homemade Rosemary Focaccia

Prep!

Add the warm water, packet of active dry yeast, and sugar to a small bowl. Mix and let sit in a warm area for about 15 minutes to proof (get bubbly).

Create!

In a mixer bowl, add the flour, salt, 1/2 Cup of the olive oil, and the yeast mixture. Mix on low until well blended. Remove from the mixer and knead on a lightly floured surface until everything is well blended. If the dough is too dry,  you can add water 1 Tablespoon at a time until it becomes more moist and easier to knead.

Lightly coat the inside of the mixing bowl with oil, place the dough in it, and cover with plastic wrap. Let sit in a warm place for 1 hour.

Pour 1/4 Cup olive oil onto a rimmed baking sheet and spread the dough over it to cover the sheet.

Using your finger tips, push holes into the top of the dough, then brush the top with the remaining 1/4 C olive oil. Cover with plastic wrap and let sit another hour.

Preheat oven to 425°F. Bake the dough until it starts turning a light brown on top and gets crisp on the bottom, about 15-20 minutes.

While the dough cooks, remove the rosemary leaves from the stems.

Present!

When the dough is done cooking, lightly brush it with olive oil and sprinkle on the rosemary and salt. Alternatively, you can add the salt and rosemary before baking.

Enjoy!

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Homemade Rosemary Focaccia

Homemade Rosemary Focaccia has a crispy crust, chewy center, and a hint of salt and rosemary in every bite! 

Course Appetizers

Cuisine Vegetarian

Prep Time 20 minutes

Cook Time 20 minutes

Resting Time 2 hours

Total Time 40 minutes

Servings 12

Calories 354kcal

Author Lauren Vavala

Ingredients

• 1 3/4 Cups water
• 1 packet active dry yeast
• 1 Tablespoon granulated sugar
• 5 Cups all purpose flour
• 1 Tablespoon kosher salt * plus more for topping
• 1 Cup extra virgin olive oil * divided
• 2 sprigs fresh rosemary

Instructions

• Add the warm water, packet of active dry yeast, and sugar to a small bowl. Mix and let sit in a warm area for about 15 minutes until it gets foamy and bubbly.
• In a mixer bowl, add the flour, salt, 1/2 Cup of the olive oil, and the yeast mixture. Mix on low speed until blended. Remove from the mixer and knead on a lightly floured surface until everything is well blended. If the dough is too dry, you can add water 1 Tablespoon at a time until it becomes more moist and easier to knead.
  
• Lightly coat the inside of the mixing bowl with oil, place the dough in it, and cover with plastic wrap. Let sit in a warm place for 1 hour.
  
• Pour 1/4 Cup olive oil onto a rimmed baking sheet and spread the dough over it to cover the sheet.
  
• Using your finger tips, push holes into the top of the dough, then brush the top with the remaining 1/4 C olive oil. Cover with plastic wrap and let sit another hour.
  
• Preheat oven to 425°F. Bake the dough until starts turning a light brown on top and gets crisp on the bottom, about 15-20 minutes.
  
• While the dough cooks, remove the rosemary leaves from the stems.
  
• When the focaccia is done cooking, lightly brush it with olive oil and sprinkle on the rosemary and salt. You could also choose to add the salt and rosemary before baking.
  

Notes

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 354kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 584mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Calcium: 9mg | Iron: 2.5mg