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Making focaccia rosemary bread at home is a fun and rewarding experience. First, gather your ingredients. You will need 4 cups of all-purpose flour, 1 ½ teaspoons of salt, 1 tablespoon of sugar, and 2 ¼ teaspoons of active dry yeast. You will also need 1 ⅓ cups of warm water, ⅓ cup of olive oil, 3 tablespoons of fresh rosemary, and flaky sea salt for topping.

focaccia rosemary bread

Elevate your baking game with this delicious focaccia rosemary bread recipe you can easily make at home! Perfect for impressing guests or simply enjoying with meals, this easy guide covers everything from ingredients to baking tips. Learn why rosemary is a key flavor, discover topping options, and explore serving ideas that will delight everyone. Ready to create something amazing in your kitchen? Click through for the full recipe and unleash your inner baker!
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Ingredients
  

4 cups all-purpose flour

1 ½ teaspoons salt

1 tablespoon sugar

2 ¼ teaspoons active dry yeast (1 packet)

1 ⅓ cups warm water (110°F or 43°C)

⅓ cup olive oil, plus more for drizzling

3 tablespoons fresh rosemary, finely chopped

Flaky sea salt for topping

Instructions
 

In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes, or until it becomes frothy.

    In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture along with ⅓ cup olive oil.

      Use a wooden spoon to mix until a shaggy dough forms.

        Transfer the dough to a floured surface and knead for about 7-10 minutes until it is smooth and elastic.

          Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.

            After the dough has risen, gently punch it down and transfer it to a greased baking sheet or shallow pan. Stretch and shape the dough into a rectangle or a circle, pressing it down gently with your fingers to create dimples across the surface.

              Drizzle olive oil generously over the surface of the dough, allowing it to soak into the dimples. Sprinkle fresh rosemary and flaky sea salt on top.

                Cover the dough loosely with plastic wrap or a kitchen towel, and let it rise for another 30 minutes. Meanwhile, preheat your oven to 425°F (220°C).

                  Bake the focaccia for 20-25 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.

                    Remove from the oven and let it cool slightly before slicing. Optionally, drizzle with more olive oil before serving.

                      Prep Time: 20 minutes | Total Time: 2 hours | Servings: 12

                        - Presentation Tips: Serve warm, sliced into squares or rectangles. Garnish with additional fresh rosemary sprigs and a small dish of olive oil for dipping.