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Homemade Rosemary Focaccia Recipe

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4 from 61 reviews

This Homemade Rosemary Focaccia recipe delivers a fragrant, fluffy Italian bread infused with fresh rosemary and a touch of sea salt. The dough is slow-fermented in the refrigerator for enhanced flavor and texture, then dimpled, drizzled with olive oil, and baked to a golden perfection. Perfect as a side dish, for sandwiches, or simply enjoyed warm with olive oil.

  • Total Time: 10 hours 40 minutes (including 8 hour refrigerator rise and 2 hour final rise)
  • Yield: One 13x9 inch focaccia (8-10 servings)

Ingredients

Dough Ingredients

  • 1 envelope active dry yeast (1/4 ounce)
  • 2 teaspoons honey
  • 5 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 6 tablespoons olive oil, divided, plus more for hands
  • 2 tablespoons unsalted butter at room temperature (for greasing pan)

Topping

  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons flaky sea salt

Instructions

  1. Activate Yeast: In a medium bowl, whisk together the active dry yeast, honey, and 2-1/2 cups lukewarm water (105 to 110 degrees F). Let it stand for 5 minutes or until the mixture becomes foamy, indicating the yeast is activated.
  2. Make the Dough: Add the flour and kosher salt to the yeast mixture. Using a rubber spatula, mix until you form a shaggy dough with no dry streaks of flour.
  3. Oil and Refrigerate Dough: Pour 1/4 cup olive oil into the largest bowl that fits into your refrigerator. Transfer the dough into this bowl and turn to coat it evenly in the oil. Tightly cover the bowl with a lid or plastic wrap and refrigerate for at least 8 hours or up to 1 day. The dough should double in size during this time, developing flavor and texture.
  4. Perform Stretch and Fold: With the dough still in the bowl, use a fork in each hand to lift the dough from the edge furthest from you and fold it into the center. Rotate the bowl a quarter turn and repeat this process. Do this two more times to strengthen the dough.
  5. Prepare Pan and Transfer Dough: Grease a 13×9-inch baking pan with the room-temperature unsalted butter. Pour 1 tablespoon olive oil into the center of the pan. Transfer the dough to the pan and pour any remaining oil from the bowl over the dough.
  6. Second Rise: Let the dough rise, uncovered, in a warm, dry spot for at least 2 hours or up to 4 hours, until it doubles in size. To check readiness, poke the dough gently with your finger; it should slowly spring back, leaving a visible indentation. If it springs back immediately, continue rising until ready.
  7. Dimple the Dough: Lightly oil your hands and use your fingers to aggressively dimple the dough all over, pressing down to the bottom of the pan. This creates the classic focaccia texture.
  8. Add Toppings: Drizzle the remaining 1 tablespoon olive oil evenly over the dough. Sprinkle the chopped fresh rosemary and flaky sea salt on top for flavor and aroma.
  9. Bake: Preheat your oven to 450 degrees F. Transfer the focaccia to the oven and bake for 22 to 24 minutes until the bread is puffed up and golden brown all over.
  10. Cool and Serve: Let the focaccia cool in the pan for 10 minutes before carefully turning it out onto a cooling rack. Slice and serve warm for the best flavor and texture.

Notes

  • Make sure water for activating yeast is lukewarm (105-110°F) to avoid killing the yeast.
  • Refrigerating the dough develops deep flavor and improves texture, but if you’re short on time, a shorter rise at room temperature can work imperfectly.
  • Use flaky sea salt for the topping to add crunchy bursts of flavor and a beautiful finish.
  • Focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days and warmed before serving.
  • Feel free to customize toppings with olives, caramelized onions, or different herbs.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 22-24 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://flavorhug.com/homemade-rosemary-focaccia-recipe/