Rustic Rosemary Focaccia

$- 4 cups all-purpose flour - 2 tsp sea salt - 2 tsp sugar - 2 ¼ tsp instant yeast (1 packet) - 1 ½ cups warm water (about 110°F) - ¼ cup olive oil (plus more for drizzling) - 2-3 sprigs fresh rosemary (plus extra for garnish) - Coarse sea salt for topping To make rustic rosemary focaccia, you need key ingredients. Each one plays a big role in the taste and texture. First, the all-purpose flour gives the bread its structure. It allows the dough to rise well. Next, sea salt enhances the flavor. It is important for seasoning. The sugar helps the yeast activate. This gives your bread a nice rise and lightness. You will also use instant yeast. It makes the dough rise quickly. You can find it in packets at the store. The warm water helps dissolve the yeast. Make sure it is not too hot; about 110°F is best. The olive oil adds richness and moisture. You will drizzle more on the dough before baking. Finally, the fresh rosemary gives a lovely herbal taste. It also makes the focaccia smell amazing. Coarse sea salt is for topping, adding a delightful crunch. Gather these ingredients, and you're ready to start baking! {{ingredient_image_1}} To start, you need to mix warm water, sugar, and instant yeast. Use about 1 ½ cups of warm water at 110°F. Add 2 teaspoons of sugar and 2 ¼ teaspoons of yeast. Stir it well and let it sit for 5-10 minutes. You want the mixture to froth. This shows the yeast is active and ready to work. Next, grab a large bowl. Mix in 4 cups of all-purpose flour, 2 teaspoons of sea salt, and ¼ cup of olive oil into the yeast mixture. Stir until you form a rough dough. Then, place the dough on a floured surface. Knead it for about 5-7 minutes. You should feel it become smooth and elastic. Now, take a large bowl and lightly oil it. Place the kneaded dough inside, turning it to coat it with oil. Cover the bowl with a damp cloth. Set it in a warm area for about 1-2 hours. You want the dough to double in size during this time. Once the dough has risen, preheat your oven to 400°F (200°C). Then, punch down the dough to release the air. Transfer it to a greased baking sheet. With your hands, stretch and flatten it to fill the pan, about 1 inch thick. Now, use your fingers to create dimples all over the dough's surface. Drizzle olive oil generously on top. Sprinkle coarse sea salt and fresh rosemary for flavor. Let the dough rise for another 20-30 minutes until slightly puffy. Finally, bake it in the oven for 20-25 minutes. You want it golden brown. Enjoy the delightful aroma filling your kitchen as it bakes! To get that perfect texture in focaccia, kneading is key. I knead the dough for about 5-7 minutes. This helps make the dough smooth and elastic. Use your palms to push the dough away from you, then fold it back. Repeat this process. Warm rising conditions are vital too. I place the dough in a warm spot, covered with a cloth. This helps it rise nicely. The dough should double in size in about 1-2 hours. You can change the flavor by using different herbs. Try thyme, oregano, or even basil. Each herb adds a unique twist. You can also mix herbs together for more flavor. Topping combinations are fun to explore. I like adding olives, sun-dried tomatoes, or cheese. Grated Parmesan or feta cheese adds a nice touch. Be creative and mix your favorites. For a lovely presentation, serve focaccia on a wooden board. It looks rustic and inviting. You can drizzle olive oil and balsamic vinegar on the side for dipping. This adds extra flavor. Pair focaccia with soups or dips. It goes well with tomato soup or a fresh salad. Enjoying it warm enhances the flavors. Pro Tips Use Fresh Ingredients: For the best flavor, always use fresh rosemary and high-quality olive oil. Let It Rise Properly: Ensure the dough rises in a warm environment to achieve maximum fluffiness. Experiment with Toppings: Feel free to add toppings like garlic, olives, or sun-dried tomatoes for added flavor. Store Correctly: To keep the focaccia fresh, store it in an airtight container at room temperature for up to 2 days. {{image_2}} You can change the flavor of your focaccia easily. Try adding thyme or oregano. This gives a nice twist to the classic taste. Another option is to make garlic and herb focaccia. Just chop fresh garlic and mix it in the dough. The aroma will fill your kitchen, making it hard to wait! Toppings can take your focaccia to new heights. Cheese adds a rich flavor. Parmesan is a great choice for a nutty taste. Feta can also add creaminess. You can mix in vegetables too. Sun-dried tomatoes give a sweet and tangy kick. Olives bring a salty bite that pairs well with the bread. Do you need a gluten-free option? You can make focaccia using gluten-free flour. Almond flour or a blend of gluten-free flours work well. You may need to add more water for the right texture. A few extra minutes of kneading can help the dough rise better. Focus on getting that smooth, elastic feel. To keep your focaccia fresh on the countertop, place it in a paper bag. This helps keep the crust crisp while allowing some air circulation. You can also wrap it in a clean kitchen towel. Avoid plastic wrap, as it makes the bread soggy. For refrigeration, use an airtight container. This will help keep the focaccia from drying out. You can store it in the fridge for up to four days. Just remember to let it come to room temperature before serving again. To freeze focaccia for later use, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag. This way, you can enjoy it months later without losing flavor. It can stay good for up to three months in the freezer. When you’re ready to enjoy it, thaw the focaccia in the fridge overnight. To reheat, place it in a 350°F oven for about 10-15 minutes. This will help restore its lovely texture and warmth. The best flour for focaccia is all-purpose flour. It gives a nice texture. You can also use bread flour. Bread flour has more gluten, so it makes a chewier focaccia. For a lighter texture, try using 00 flour. This Italian flour works well for pizza and focaccia. It’s fine and gives a great crust. Yes, you can make focaccia without yeast! Use baking powder instead. Mix 2 cups of flour with 1 tablespoon of baking powder. Then add your water and oil. This will make a quick bread. It won’t rise as much but will still taste good. You’ll have a flatbread style focaccia. Focaccia lasts about 3 days at room temperature. Store it in a bread bag for best results. If you want it to last longer, refrigerate it. In the fridge, it can last up to a week. You can also freeze focaccia. Wrap it well in plastic wrap, and it will last for 1-2 months. You can add many flavors to focaccia! Try mixing in different herbs like thyme or oregano. For a savory touch, add garlic or sun-dried tomatoes. Cheese lovers can sprinkle on Parmesan or feta. You can also use olives or roasted peppers for a tasty twist. Each option brings its own delicious flair! This blog post outlined a simple way to make rustic rosemary focaccia. We covered the ingredients, step-by-step instructions, and valuable tips. Remember, kneading well and letting the dough rise is key. You can play with flavors by adding different herbs or toppings. Focaccia is versatile and perfect for dipping or as a side. Store leftovers properly to enjoy them later. I hope you try this recipe and find joy in baking. Your kitchen adventures can lead to delicious results!$

A delicious and aromatic focaccia bread topped with fresh rosemary and coarse sea salt.

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Prep Time 15

Cook Time 25

Total Time 2 45

Course Appetizer

Cuisine Italian

Servings 12

Calories 150 kcal

Ingredients

4 cups all-purpose flour
2 tsp sea salt
2 tsp sugar
2.25 tsp instant yeast
1.5 cups warm water
0.25 cups olive oil
2-3 sprigs fresh rosemary
to taste coarse sea salt

Instructions

In a large mixing bowl, combine the warm water, sugar, and instant yeast. Let it sit for about 5-10 minutes until it becomes frothy.
Add the flour, sea salt, and ¼ cup olive oil into the yeast mixture. Mix until it forms a rough dough.
Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
Lightly oil a large bowl and place the dough inside, turning it to coat it in oil. Cover with a damp cloth and let it rise in a warm place for about 1-2 hours, or until doubled in size.
After the dough has risen, preheat your oven to 400°F (200°C).
Punch down the dough and transfer it to a greased baking sheet. Flatten it by stretching it out with your hands to fill the pan, about 1 inch thick.
Use your fingers to make dimples all over the surface of the dough. Drizzle generously with olive oil and sprinkle coarse sea salt and fresh rosemary on top.
Let the dough rise again for about 20-30 minutes, until slightly puffy.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Let the focaccia cool on a wire rack. Cut into squares once cooled and serve warm.

Notes

Serve the focaccia on a wooden board, with olive oil and balsamic vinegar for dipping on the side. Garnish with additional fresh rosemary sprigs for an aromatic touch.

Keyword bread, focaccia, rosemary