This Easy Rosemary Focaccia Bread Recipe is so simple and easy to make.
The crispy crust and soft ,moist crumb with the smell and flavor of rosemary ,garlic and olive oil makes this rosemary focaccia bread the best focaccia bread.
The large air pockets with small pool of flavor infused olive oil makes this rosemary focaccia bread ,one of my favorite focaccia recipes.
What is focaccia?
Focaccia is a soft and fluffy flat bread with crispy crust made with olive oil and various toppings.The characteristic dimply surface on top gives focaccia its signature appearance .
We can eat Focaccia bread any time of the day, with coffee for breakfast, or as a snack or as an appetizer throughout the day.
This Rosemary Focaccia bread recipe is adapted from ,”Artisan Ciabatta Bread” Recipe which is one of our most popular and favorite bread recipes .
EASY ROSEMARY FOCACCIA BREAD INGREDIENTS
For making Focaccia bread, we need only a few basic ingredients.
- Flour : 350 g
- Water : 280 ml
- Salt : 1 tsp
- Yeast : 1 tsp
- Olive oil : 1 tbsp
For the topping
- Olive oil : 2 tbsp
- Water : 1 tbsp
- Garlic : 2-3 cloves (finely minced)
- Rosemary leaves (you can finely chop if you prefer so)
HOW TO MAKE ROSEMARY FOCACCIA BREAD
We can make focaccia bread in a variety of ways.I found making focaccia using this stretch and fold method give more porous ,light and spongy texture to the focaccia bread.
In this recipe we are making Rosemary Focaccia bread in five simple steps.
Step 1.Prepare the Focaccia bread dough
Into a bowl, add in the water, yeast,salt and olive oil.
Stirr them together and make sure the yeast and salt get dissolved in water.
Now add in the flour into this.
Combine them together to form a shaggy mass of dough.
Step 2.Proofing and Folding
Wrap the bowl with a plastic film and let the dough sit and rest for 30 minutes.
Now we are going to do a magic that will change our dough into a well structured dough.We are going to stretch the dough and fold it on to itself (from all the four sides) and thus align the gluten strands to get more strength and structure to our focaccia bread dough.
So we do the foldings in every 30 minutes, except the last folding which is done in 15 minutes.
And when we finish all the four foldings ,we need to let the dough sit for another 15 minutes.
This will give some time for the focaccia dough to relax which will prevent the rebounding tendancy of the dough due to elasticity and thus help us in easy shaping.
Meanwhile, we can prepare the baking tray by greasing it generously with some olive oil.
We can also prepare the olive oil topping for our focaccia bread.Add Olive oil, water,a pinch of salt, and mix them together to form an emulsion.I also added some finely chopped garlic(optional).
Step 3: Shape the dough
So now our focaccia bread dough has proofed for 2 hours in total.And now it is ready for the shaping.
Apply some olive oil on your palm and then transfer the dough on to the prepared baking tray.
Make dimples all over the dough.While making the dimples, poke all the way down until the fingertips touch the baking sheet.
Now drizzle the olive oil mix on top of the dough and spread it evenly.
Add the rosemary leaves on top.
Finally add some flakes of coarse sea salt on top.
Feel free to add in whatever herbs you like to the bread. You can also top the bread with whatever you fancy. I also like shredded cheese, cherry tomatoes, olives or even caramelized onions!
Now our focaccia bread dough is ready for the final rising.
Step 4 : Second rising
Wrap the tray with plastic film and let the dough sit and rise for 60-70 minutes.
Step 5 :Bake the Rosemary Focaccia Bread
Bake at 450 F for 18-20 minutes or until the top gets golden brown in color .
I have used 15 x 10 Inch baking tray with 1 Inch high walls.
The baking time may vary according to the size of the baking tray.Here in this Easy No knead Focaccia recipe as I used a smaller ceramic tray, it took few more minutes to get it baked properly.
HOW TO MAKE ROSEMARY FOCACCIA BREAD AHEAD OF TIME
We can make the focaccia dough earlier and then keep it in refrigerator for upto three to four days.
By Focaccia dough, I mean the proofed and folded dough.
The dough will improve its texture when kept in a cold environment for a long time and the focaccia made with this cold retarded dough show more open crumb which resemble sourdough bread.
I really love those focaccia bread made with this kind of long cold fermented dough.
When you want to make focaccia, take the focaccia dough out of the fridge and transfer the dough into a well greased baking tray.
Spread the dough evenly to fit the pan.
Cover the tray with a plastic film and let the dough rise and puff up for 2-3 hours(long proofing time than the original recipe because our dough is cold and so yeast will act very slowly)
When the dough really puff up, make dimples all over the dough and drizzle olive oil on top of the dough and spread it evenly .
Top it with herbs of your choice and with some flakes of coarse sea salt.
Place the baking tray onto 450 F preheated oven.
Bake at 450F preheated oven for 18-20 minutes.
You can add a variety of toppings. Here are some of the popular ingredients to top off the bread:
- Herbs such as rosemary, oregano, sage or Italian basil.
- Olives can be added to the dough.
- Sliced onion can be used as a Focaccia topping.
- Vegetables such as cherry tomatoes, artichoke and mushrooms can also be added as the toppings.
WATCH THE VIDEO TO SEE HOW TO MAKE ROSEMARY FOCACCIA BREAD
HOW SHOULD YOU SERVE FOCACCIA BREAD
Focaccia is best served warm from the oven. You can keep it simple with olive oil and balsamic vinegar, or serve with a soft herb butter or herby soft cheese.
It can be cut into a variety of shapes, including squares, long skinny rectangles, triangles. Focaccia can be sliced in half and used for making sandwiches. It’s also a tasty addition to a breadbasket or an accompaniment to a bowl of soup or a salad.
HOW LONG DOES FOCACCIA BREAD STAY FRESH
Because of the amount of oil in it, focaccia will keep without drying out for 2-3 days in an airtight container.
HOW TO FREEZE FOCACCIA
The finished focaccia freezes beautifully. To freeze, cut it into portions, wrap in plastic wrap and then foil and freeze for up to 3 months. To reheat the focaccia, remove the plastic wrap and rewrap it in the foil. Heat it in a 350-degree F oven for 10 minutes or until heated through.
MORE FAVORITE BREAD RECIPES
Interested in doing some more bread-baking? Here are a few of my favorite easy bread recipes on the blog
Rosemary Focaccia Bread recipe|How to make Focaccia
For making Focaccia Bread
- 350 g Flour 2 and 3/4 cups loosely packed
- 280 ml Lukewarm water 1 cup +3 tbsp
- 1 tbsp Olive oil
- 1 tsp Instant yeast
- 1 tsp Salt
For the Topping
- 2 tbsp Olive oil
- 1 tbsp Water
- A pinch of salt
- Rosemary leaves
- 2-3 cloves garlic finely chopped
Prepare the dough
- Into a bowl,add in the lukeawrm water,salt,yeast and olive oil.Stirr until yeast and salt get dissolved in water.Add in the flour and combine them all together to form a shaggy mass of dough.Cover the dough with a plastic film.
Proofing and Folding the focaccia bread dough
- Proof the dough for 2 hours.In between,During this 2 hour proofing time, stretch and fold the dough to give it more structure.So stretch and fold the dough for four times.In this recipe we do it in such a way that we can complete the first proofing in 2 hours.So first three rounds of folding are done in every 30 minutes and the final folding in 15 minutes.Then let the finally folded dough to sit for 15 minutes before shaping.
Shape the dough
- Transfer the dough on to a greased baking tray.Press and stretch the dough to fit the baking pan.Drizzle the prepared Olive oil mix on top of dough and spread it evenly.Make dimples all over the dough and spread the rosemary leaves on top of the dough.Add flakes of coarse sea salt.Cover the tray with a plastic film and let the dough sit for the final rising.
- Let the dough sit and puff up for 60-70 minutes.
Bake the Rosemary focaccia bread
- Bake at 450 F Preheated Oven for 18-20 minutes or until the top turnes golden brown.