The Best Rosemary Focaccia Bread Recipes

ROSEMARY FOCACCIA

Steps:

• In the bowl of a mixer fitted with a dough hook, combine the flour, sugar, yeast, and 1 tablespoon of the salt. Mix on low speed to combine. Add the water and ½ cup of the olive oil; mix on low speed until the dough comes together, then turn the speed up to medium-low and continue to knead for 5 to 6 minutes, until the dough becomes soft and slightly tacky. It should stick to the bottom of the bowl a bit. If the dough seems too wet, sprinkle with a few tablespoons of flour, and turn the mixer back on to knead it briefly to combine.
• Transfer the dough to a clean, lightly floured surface (it helps to flour your hands, too). Knead by hand briefly until the dough comes together into a smooth ball.
• Coat the inside of a large bowl with about 1 teaspoon of olive oil. Place the dough in the bowl, flipping once so that both the top and bottom are lightly slicked with oil. Cover the bowl with plastic wrap and put it in a warm, draft-free spot until the dough has doubled in size, 1 to 2 hours. (The warmer the spot, the faster it will rise.)
• Coat a 13" x 18" rimmed baking sheet with ¼ cup of olive oil. (It will seem like a lot, but that's what makes the bottom crispy.) Plop the dough onto the prepared pan and begin pressing it out with your hands to fit the size of the pan. Turn the dough over once to coat both sides with olive oil. Continue to stretch the dough to fit the pan. Once the dough is stretched, spread your fingers out and make impressions almost all the way through the dough (don't poke holes, just press down to the bottom of the pan). Cover the pan with plastic wrap and place in the warm, draft-free spot until the dough has puffed up and doubled in size, about 1 hour.
• While the dough is rising a second time, preheat the oven to 425°F. Set an oven rack in the middle position.
• Sprinkle the top of the focaccia dough with the remaining ¾ teaspoon kosher salt and rosemary, then lightly drizzle about 1 tablespoon of olive oil on top so it pools in the indentations. Bake until golden brown, about 20 minutes. Remove the focaccia from the oven and let it cool in the pan on a wire rack for about 15 minutes. Transfer the focaccia to a cutting board and slice into squares. Drizzle a touch more oil on top before serving, if desired.
• Make-Ahead/Freezer-Friendly Instructions: Focaccia is best eaten freshly baked but it can be made 1 day ahead of time, if necessary. For best results, wrap the focaccia in aluminum foil and place in a sealed plastic bag at room temperature. Reheat, wrapped in foil, in a 350°F oven until just warmed through, about 10 minutes. The focaccia can also be made ahead and frozen. 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 re-wrap it in the foil. Heat it in a 350°F oven for 10 minutes or until heated through.
• Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can add it to the warm water in the recipe, let it sit until frothy, about 10 minutes, and then proceed with the recipe.

ROSEMARY FOCACCIA BREAD

Steps:

• Add warm water (about 110°F, which you can measure with a thermometer if you want to be sure it's the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
• (See alterate instructions below to knead by hand.) Set the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn't pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
• Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
• Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
• Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish). Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. 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 for 20 minutes, or until the dough is slightly golden and cooked through.
• Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

ROSEMARY FOCACCIA

Steps:

• Sprinkle the yeast over the warm water. Let stand for a few minutes.
• In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
• Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
• To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
• Cut into pieces with a pizza wheel or sharp knife. Serve immediately.

EASY ROSEMARY FOCACCIA

Steps:

• Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
• Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
• Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
• Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
• Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

THE BEST ROSEMARY FOCACCIA BREAD

Steps:

• Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.
• In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.
• Mix thoroughly with a wooden spoon and then your hands.
• Transfer to a floured work surface and knead by hand for a few minutes or until smooth.
• Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.
• Punch down and place on an oiled baking sheet, forming into an oval or circle.
• Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.
• Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
• Serve warm or at room temperature.
• Variations: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top.
• Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions.
• Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good.

ROSEMARY FOCACCIA BREAD

Steps:

• In a large mixing bowl, combine flour, yeast, 1 tablespoon rosemary and 1 1/2 teaspoons salt.
• With a wooden spoon, stir in water and 3 tablespoons olive oil; beat mixture vigorously for 5 minutes.
• Cover bowl with a clean towel and let dough rise in a warm place, away from drafts, until doubled in size (about 40 minutes).
• Turn dough onto a floured surface and gently knead for one minute.
• Lightly oil two large baking sheets (I use baking stones).
• Divide dough in half, placing one half on each baking sheet.
• Press or roll out each to a 10-inch round.
• Cover rounds with clean towels and let rise until doubled in size (about 30 minutes).
• Preheat oven to 400°F.
• With finger tips, make indentions all over surface of focaccia and brush each round with 1/2 tablespoon remaining olive oil.
• Sprinkle rounds with remaining rosemary and sea salt.
• Bake 15 minutes or until golden.
• Cut in wedges and serve warm.

ROSEMARY FOCACCIA BREAD

Steps:

• In a large bowl, combine the first five ingredients; stir in water. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10-15 minutes. , Press dough into a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 40 minutes., Using the end of a wooden spoon handle, make several indentions 1/4 in. deep over surface of dough. Brush with oil; sprinkle with cheese, salt and pepper. , Bake at 400° for 15-20 minutes or until golden brown. Cool for 5 minutes. Cut into strips or squares; serve warm.