Simple Rosemary Focaccia: Easy Homemade Italian Bread
A golden, herb-scented loaf that elevates any meal with its fluffy crumb and crisp edges.
Simple Rosemary Focaccia
There is little that rivals the pleasure of freshly baked bread—especially when it’s fluffy, golden, and fragrant with rosemary. Simple rosemary focaccia is a true Italian classic, delivering comfort and satisfaction whether paired with a hearty pasta, a selection of wine and cheese, or simply enjoyed warm from the oven with a bit of butter. This recipe is straightforward enough for beginners, requiring just a handful of pantry staples, a generous pour of olive oil, and a bit of patience as the dough rises and transforms into a golden, pillowy loaf.
Why Focaccia?
Focaccia is simple and versatile. You don’t need special tools or proofing skills—simply mix, knead (by hand or with a mixer), let it rise, and bake. The high olive oil content guarantees a just-crispy bottom, a fluffy interior, and a top that sings with salt and herbs. A classic topping is rosemary, but the beauty of focaccia lies in its adaptability—dress it up or keep it as basic as you like.
Key Features of This Recipe
- No-fuss mixing: Instant yeast eliminates the need for proofing, making the process fast and simple.
- Exceptionally fluffy crumb balanced by a chewy, slightly crispy crust.
- Generous olive oil for rich flavor, chewy bites, and a golden-brown, crispy base.
- Classic toppings: fresh rosemary, sea salt, and an optional pinch of crushed red pepper for subtle heat.
- Customizable: Top with sliced tomatoes, olives, onions, or cheese as you prefer.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 4 1/2 cups (about 540g) | Unbleached preferred |
| Instant yeast | 2 tsp | Rapid rise |
| Granulated sugar | 2 tsp | Feeds yeast |
| Kosher salt | 2 tsp | Plus more for topping |
| Olive oil | 1/4 cup + more for pan and drizzling | Extra virgin preferred |
| Warm water | 1 1/2 cups (warm; ~110°F) | Add more if needed for a sticky dough |
| Fresh rosemary | 3 tbsp, chopped | For topping. More can be mixed into the dough. |
| Sea salt or fleur de sel | To taste | Sprinkle generously on top |
| Crushed red pepper | Pinch (optional) | Adds a gentle warmth |
| Cornmeal | To dust pan (optional) | Helps prevent sticking; adds texture |
Step-by-Step Instructions
- Combine the Dry Ingredients:
In a large bowl, add the flour, instant yeast, sugar, and salt. Stir until well blended. - Add Liquid Ingredients:
Pour in the warm water and 2 tablespoons of olive oil. Begin mixing with a spoon or spatula until a sticky, somewhat shaggy dough forms. - Knead the Dough:
If using a stand mixer, switch to the dough hook and knead on low speed for 5–8 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead until the dough is smooth, elastic, and only slightly sticky—about 10–12 minutes. Add more flour as needed, but avoid making the dough dense. - First Rise:
Clean and lightly oil your mixing bowl. Place the dough back in, flip to coat it with oil, and cover tightly with plastic wrap or a damp towel. Allow it to rise in a warm, draft-free area for 1–1.5 hours, or until doubled. - Prepare the Pan:
Line a baking sheet (or roasting pan) with parchment paper. Drizzle with olive oil (about 1/4 cup) and, if desired, sprinkle with cornmeal for extra crispness. - Shape the Dough:
Gently turn out the risen dough onto the prepared pan. With oiled hands, stretch and press the dough into a large rectangle or oval, about 3/4-inch thick. Don’t worry if it doesn’t reach the edges—the dough will expand while rising and baking. - Second Rise:
Cover with plastic wrap or a second inverted pan. Let rise for 20–30 minutes, or until slightly puffed. - Dimple and Top:
Preheat your oven to 400°F (200°C). Remove cover from dough. With oiled fingers, press deep dimples into the surface every few inches. Drizzle with remaining olive oil so it pools in the dimples. Sprinkle chopped rosemary, sea salt, and (optional) crushed red pepper evenly across the dough. - Bake:
Place pan in preheated oven. Bake 25–30 minutes (some versions recommend 30–35 min) or until golden brown on top and the bread sounds hollow when tapped. - Cool and Serve:
Slide focaccia onto a wire rack and let cool for at least 10 minutes before cutting. Serve warm or at room temperature.
Toppings and Variations
- Classic: Rosemary, coarse sea salt
- Olives: Scatter pitted black or green olives prior to baking
- Tomato: Thinly sliced tomatoes and a dusting of basil
- Cheese: Grated Parmesan or mozzarella on top for the last 5 minutes of baking
- Onion: Lightly caramelized onions with thyme or sage
- Spice: Pinch of crushed red pepper or freshly cracked black pepper
Tips for Perfect Focaccia
- Don’t skimp on olive oil: The richness and flavor depend on it, and the oil prevents sticking while creating a beautiful crust.
- Use fresh rosemary: While dried works in a pinch, fresh rosemary provides a brighter, more aromatic topping.
- Make ahead: After the first rise, dough can be refrigerated overnight. Bring to room temperature before shaping and baking.
- Dimpling is key: Those deep pokes trap oil, herbs, and salt, creating signature focaccia texture and appearance.
- Finish with flaky salt: Use fleur de sel, Maldon, or other finishing salt for the best crunch and flavor.
Serving Suggestions
- Slice horizontally for gourmet sandwiches with roasted vegetables or deli meats.
- Serve warm wedges with soups, stews, or hearty salads.
- Pair with antipasti: olives, cheese, cured meats, and marinated vegetables.
- Enjoy simply with butter, or dip in olive oil and balsamic vinegar.
How to Store Focaccia
- Room Temperature: Wrap cooled bread in foil or an airtight bag for up to 2 days. Reheat in oven for a few minutes to refresh texture.
- Freezing: Slice, wrap tightly in foil, and freeze for up to 2 months. Thaw at room temperature or toast slices individually.
What others are reading
Common Mistakes & Troubleshooting
- Bread is dense: Allow adequate rise time; dough should double first, then puff slightly a second time.
- Topping burns: Add cheese or delicate toppings in the final few minutes of baking.
- Bread sticks to pan: Use enough oil or parchment and dust with cornmeal.
Frequently Asked Questions (FAQs)
Q: Can I knead the dough by hand?
A: Yes! Mix thoroughly in a bowl, then knead on a lightly floured surface for 8–12 minutes until smooth and only slightly tacky. Add flour as necessary, but be careful not to add too much—it should remain a moist dough.
Q: Can dried rosemary be used instead of fresh?
A: Dried rosemary works, but use about half the quantity. The flavor will be less vibrant and a bit woodier.
Q: What type of salt is best?
A: Crunchy sea salt or fleur de sel is preferred for topping, but kosher salt works well too. Avoid regular table salt as it lacks crunch and can taste flat.
Q: How do I know when my focaccia is done?
A: The top should be deeply golden, and the edges slightly crisp. Tap the bread: it should sound hollow and spring back. Internal temperature should reach at least 200°F (93°C).
Q: What makes focaccia different from other breads?
A: Focaccia uses more olive oil (both in and on the dough), features distinctive dimpling, and is topped with herbs and salt—yielding a richly flavorful, slightly chewy, and soft-centered bread perfect for grazing and sharing.
Nutrition Information (Estimated Per Serving)
| Nutrient | Per Serving |
|---|---|
| Calories | 240 |
| Total Fat | 9g |
| Carbohydrates | 35g |
| Protein | 5g |
| Sodium | 480mg |
Values based on one-twelfth of a typical focaccia. Actual values may vary based on toppings and serving size.
Try These Variations
- Herb Focaccia: Mix chopped parsley, thyme, and sage into the dough for a medley of flavors.
- Cheesy Focaccia: Top with mozzarella or Parmesan in the final five minutes of baking.
- Whole Wheat Focaccia: Substitute up to half the flour with whole wheat for a nuttier taste and denser texture.
- Sweet Onion Focaccia: Add a layer of caramelized onions and sprinkle with thyme and black pepper.
Final Thoughts
Baking your own focaccia is rewarding, approachable, and endlessly customizable. Whether you enjoy it as a side for dinner, the base for a robust sandwich, or as a simple pleasure warm from the oven, this rosemary focaccia offers warmth, aroma, and savory satisfaction every time.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a45550204/herb-focaccia-recipe/
- https://littlebrowncookbook.com/2017/01/14/rosemary-focaccia/
- https://www.thepioneerwoman.com/food-cooking/recipes/a91160/simple-rosemary-focaccia/
- https://www.bakeat350.net/2017/01/the-pioneer-woman-food-friends-rosemary-focaccia.html
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