Every time I make this rosemary focaccia, I’m hit with a wave of nostalgia, remembering my grandmother’s kitchen filled with the scent of fresh herbs and warm bread. It’s like wrapping yourself in a cozy blanket on a rainy day, with roasted garlic adding a delightful twist. Sometimes, I can’t help but think of it as the perfect canvas for all sorts of toppings—though, honestly, it’s heavenly just as it is.
Steps
- Begin by combining warm water and sugar in a bowl, then sprinkle the yeast on top. Stir the mixture and let it rest for 5-10 minutes until it becomes foamy.
- Gradually add flour, olive oil, and salt to the yeast mixture while mixing on low speed. Increase the speed to medium-low and knead the dough for 5 minutes, adding more flour if it’s too sticky.
- Shape the dough into a ball and place it in a greased bowl. Cover it with a damp towel and let it rise in a warm area for 45-60 minutes until it doubles in size.
- Roll out the dough on a floured surface into a large circle or rectangle about 1/2-inch thick. Cover it again with the towel and let it rise for another 20 minutes.
- Preheat the oven to 400°F and transfer the dough to a parchment-lined baking sheet. Use your fingers to create deep indentations all over the dough’s surface, then drizzle with olive oil and sprinkle with rosemary and sea salt.
- Bake the focaccia for 20 minutes or until it turns slightly golden and is cooked through.
- Once baked, remove from the oven and drizzle with additional olive oil if desired. Slice the bread and serve it warm.
Ingredients
- 1 1/3 cups warm water (approximately 110°F)
- 2 teaspoons sugar or honey
- 1 packet (0.25 ounce) active dry yeast
- 3 1/2 cups all-purpose flour
- 1/4 cup extra virgin olive oil, plus additional for drizzling
- 2 teaspoons flaky sea salt, plus extra for sprinkling
- 2 sprigs fresh rosemary
FAQ
- Can I use dried rosemary instead of fresh rosemary for the focaccia bread?
- Yes, you can substitute dried rosemary for fresh rosemary. If using dried herbs, it’s recommended to knead them into the dough to prevent them from burning in the oven.
- What should the water temperature be for dissolving the yeast?
- The water should be warm, approximately 110°F. Using a cooking thermometer can help ensure the correct temperature, which is crucial for activating the yeast properly.
- Can I knead the dough by hand if I don’t have a stand mixer?
- Absolutely! You can mix the ingredients in a large bowl and then knead the dough by hand on a floured surface for about 5 minutes until smooth.
- Is it possible to customize this focaccia bread recipe with other ingredients?
- Yes, you can add other ingredients like minced garlic for extra flavor, sprinkle Parmesan cheese on top, or use different herbs like tarragon or sage.
- What do I do if I only have fine sea salt instead of flaky sea salt?
- If you are using fine sea salt, reduce the amount by half to prevent the bread from becoming too salty.
Tips
- Check Water Temperature: When dissolving yeast, ensure the water is warm (around 110°F). Using a cooking thermometer can help ensure the water is at the right temperature to activate the yeast without killing it.
- Knead by Hand or Mixer: If you don’t have a stand mixer, you can knead the dough by hand. Start by mixing ingredients in a bowl, then transfer to a floured surface and knead for about 5 minutes, adding flour if necessary to prevent stickiness.
- Customize with Flavors: Enhance your focaccia by adding ingredients like minced garlic or Parmesan cheese to the dough, or experiment with different herbs such as tarragon or sage for a unique flavor.
- Poke Deep Holes: When preparing the dough for baking, use your fingers to poke deep dents all the way to the baking sheet. This helps create the characteristic texture and allows olive oil to seep into the bread for added flavor.
Equipment
- Cooking Thermometer – To measure the temperature of the water for dissolving the yeast.
- Stand Mixer with Dough Attachment – To knead the dough (optional, as kneading can be done by hand).
- Parchment Paper – To cover the baking sheet for baking the focaccia.
- Large Baking Sheet or 9 x 13-inch Baking Dish – To bake the focaccia bread.
