This Italian original bread recipe is easy to make, with fresh rosemary herbs, extra virgin olive oil, garlic and sea salt!

I would like to introduce you my all-time classic Focaccia bread recipe!

It was actually one of the very first bread recipes that I learned to make years ago, and still continues to be a fave because it is so simple to make. And most importantly, it’s just so good!

What is Focaccia?

Focaccia (Italian pronunciation: [foˈkatt͡ʃa]; Ligurian: fugassa[fyˈɡasa]) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called “pizza bianca” (“white pizza”). Focaccia can be served as a side dish or as sandwich bread and it can be round , rectangular or square shape.

Focaccia al Rosemarino

Focaccia al rosmarino ‘focaccia with rosemary’ is topped with rosemary. It may be served as an antipasto, table bread, or snack. Whole or sliced fresh rosemary leaves may be used, as can dried rosemary. It may be garnished with sprigs of fresh rosemary after baking and sprinkled with salt. Potato rosemary focaccia is often called “potato pizza” in New York City.

Although rosemary is the most common herb used to flavor focaccia, sage (focaccia alla salvia) is also used.

Focaccia al rosmarino may have a moist texture, and the exact recipe varies. It may be savory or sweet. It is typically baked, although it is sometimes fried. Garlic or basil may be added. It is sometimes served accompanied with slices of prosciutto crudo. It may be used in the preparation of sandwiches.

HOW TO MAKE FOCACCIA BREAD:

Here are the basic steps to make this rosemary focaccia bread recipe (full instructions included in the recipe below, as always).

Proof the yeast. In the warm water and yeast. (I highly recommend using a thermometer to measure the temperature of the water, so that it is not too hot or too cold.)
Knead the dough. Gradually add in the flour, olive oil and salt. Then knead for 5 minutes using the dough attachment or a stand mixer, or knead the dough by hand.
First dough rise. Shape the dough into a ball and place it in a greased mixing bowl, and cover with a damp towel. Let the dough rest in a warm location for 45-60 minutes, or until it has doubled in size.
Second dough rise. Shape the dough into a large circle or rectangle until that the dough is about 1/2-inch thick. Cover and let the dough continue to rise for another 20 minutes.
Prepare the dough. Heat oven to 180°C. Transfer the dough to a large parchment-covered baking sheet (or press it into a 25×35 cm). Use your fingers to poke deep dents — like seriously, poke all the way down until you touch the baking sheet — all over the surface of the dough. Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.
Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm. Enjoy!

If you do not have a stand mixer, no prob! Just complete step 1 in a large mixing bowl. Gradually stir in the flour, olive oil and salt until a shaggy dough begins to form. Then turn the dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky, and continue on with the recipe as directed.

Focaccia

This is the best focaccia bread that’s perfectly crisp on the outside and soft and chewy on the inside. This easy recipe is perfect for both beginners and bread bakers!

Prep time:
Cook time:

Total time:
Author:

75 mins
20 mins

95 mins
Eleni Komnou | Foodenyo

Ingredients:

500 gr. all purpose flour
1 tsp sea salt
7 gr. dry yeast
4-5 tbsps extra Virgin olive oil, plus extra for the baking tray & to serve
400 ml water (43-45°C)
1 clove of garlic
Fresh Rosemary

Instructions:

1. Preheat the oven at 180°C.
2. Mix 400 ml water with the dry yeast and set aside.
3. In a big bowl, whisk together flour & salt.
4. Make a well in the middle of the flour and add 2 tbsp oil and 400ml (water & yeast), adding it gradually until you have a slightly sticky dough! Let the dough rest for 40-45 mins, until doubled in size.
5. Then, oil a baking tray (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tray. Cover with a kitchen towel and leave to prove for another 20 mins.
6. Press your fingers into the dough to make dimples. Mix together 1 tbsp olive oil, sea salt, garlic and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
7. Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil & salt! Cut into squares and serve warm or cold with extra olive oil, if you like!

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