Description
Fragrant rosemary focaccia bread whispers Mediterranean culinary secrets with its herbal charm and golden-crisp exterior. Olive oil-kissed dough creates a delectable canvas where rustic Italian traditions and home-baked comfort seamlessly dance on your plate.
Ingredients
Scale
Main Flour and Yeast:
- 4 cups (480 grams) all-purpose flour
- 1 packet (2 ¼ teaspoons / 7 grams) active dry yeast
Liquid and Oil Ingredients:
- 1 ½ cups (360 milliliters) warm water (110°F/45°C)
- ¼ cup (60 milliliters) olive oil, plus more for drizzling
Seasoning and Herbs:
- 2 teaspoons salt
- 2 tablespoons fresh rosemary, chopped
- Sea salt, for sprinkling
Instructions
- Activate the yeast by dissolving it in warm water (110°F or 43°C), allowing the mixture to become foamy and fragrant for approximately 5-7 minutes.
- Gradually incorporate flour, extra virgin olive oil, and kosher salt into the yeast mixture, stirring until a shaggy, cohesive dough begins to form.
- Transfer the dough to a lightly floured surface and knead vigorously for 8-10 minutes, developing gluten and creating a smooth, elastic texture that springs back when gently pressed.
- Lightly coat a large ceramic or glass bowl with olive oil, place the dough inside, and cover with a clean, damp kitchen towel to prevent surface drying.
- Allow the dough to proof in a draft-free, warm environment (around 75°F or 24°C) for 60-75 minutes, or until it has doubled in volume and appears puffy.
- Position the oven rack in the middle position and preheat to 450°F (230°C), ensuring even heat distribution.
- Gently deflate the risen dough by pressing down with clean fingertips, then spread it evenly onto a parchment-lined baking sheet, creating a rustic rectangular shape approximately 1/2 inch thick.
- Create signature focaccia dimples across the surface using fingertips, then drizzle generously with high-quality extra virgin olive oil.
- Sprinkle freshly chopped rosemary leaves and flaky sea salt evenly over the dough, ensuring balanced flavor distribution.
- Bake for 18-22 minutes, rotating the pan halfway through, until the focaccia achieves a deep golden-brown color and sounds hollow when tapped.
- Remove from the oven and let cool on a wire rack for 10-15 minutes, allowing the bread to set and develop a crisp exterior before slicing.
Notes
- Store leftover focaccia wrapped tightly in plastic or aluminum foil at room temperature for 2-3 days to maintain its soft texture.
- Reheat slices in a toaster oven or regular oven at 350°F for 5-7 minutes to restore crispness and warmth.
- Freeze entire loaf or individual slices by wrapping securely in freezer-safe plastic wrap and storing up to 1 month.
- Transform stale focaccia into delicious croutons or breadcrumbs by cutting into cubes and toasting with herbs and olive oil.
- Create variations by substituting rosemary with other herbs like thyme, oregano, or basil for different flavor profiles.
- Add extra toppings such as roasted garlic, sun-dried tomatoes, or caramelized onions to customize your bread’s taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 300 kcal
- Sugar: 0g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 0mg