Rosemary Focaccia Recipe Guide

Rosemary Focaccia is a beloved bread, especially from the northern regions of Italy, where it often pairs perfectly with a variety of dishes. Based on my overall experience, I’ve found this recipe to be simple yet delicious, and let me show you how I make it.

Notes on What to Expect:

Expect a light, airy bread with a crisp exterior. The rosemary infuses the dough with a fragrant, herby flavor, making this a perfect side for soups, stews, or salads. You can also enjoy it as a standalone snack with a drizzle of olive oil or balsamic vinegar.

Prep Time: 15 minutes

Cost of Ingredients: Moderate (depending on location)

Equipment Needed:

• Large mixing bowl
• Measuring spoons
• Kitchen towel or plastic wrap
• Baking sheet
• Oven
• Pastry brush
• > Go get the must-have equipment and ingredients for making a Savory  #Rosemary Focaccia here.

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons sea salt (or kosher salt)
• 1 teaspoon sugar
• 1 tablespoon active dry yeast
• 1 cup warm water
• 1/4 cup extra virgin olive oil
• 2 teaspoons fresh rosemary (finely chopped)
• Coarse salt (for topping)
• Optional: garlic-infused olive oil for brushing
• > Go get the must-have equipment and ingredients for making a Savory  #Rosemary Focaccia here.

Method:

1. Activate the yeast: In a small bowl, mix the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. Mix dry ingredients: In a large bowl, whisk together the flour and sea salt. Make a well in the center.
3. Combine wet ingredients: Pour the activated yeast mixture and olive oil into the well. Stir with a spoon until the dough begins to come together.
4. Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
5. First rise: Place the dough back into the bowl, cover it with a damp towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
6. Shape the dough: Preheat your oven to 400°F (200°C). Once the dough has risen, punch it down and transfer it onto a lightly oiled baking sheet. Stretch the dough into a rectangular shape using your hands.
7. Second rise: Cover the dough with a towel and let it rise for another 30 minutes.
8. Add toppings: After the second rise, use your fingers to make dimples all over the dough. Drizzle with olive oil, sprinkle with rosemary, and finish with a sprinkle of coarse salt.
9. Bake: Place the focaccia in the oven and bake for 25-30 minutes, or until golden brown.
10. Cool and Serve: Allow it to cool slightly before slicing and serving.

Variations and Tips:

• Garlic Rosemary Focaccia: Add finely minced garlic along with rosemary for extra flavor.
• Cheese Topping: Sprinkle grated Parmesan or mozzarella on top for a cheesy twist.
• Vegan Version: This recipe is already vegan-friendly since no dairy is used.
• Gluten-Free Option: Substitute the flour with a gluten-free all-purpose flour blend.

Substitutions for Specific Dietary Needs:

• Dairy-Free: This recipe is naturally dairy-free, as it uses olive oil instead of butter.
• Low-Sodium: Use less coarse salt on top, or skip it entirely.
• > Go get the must-have equipment and ingredients for making a Savory  #Rosemary Focaccia here.

Nutritional Information Per Serving:

• Calories: ~250-300
• Carbs: ~45g
• Protein: ~7g
• Fat: ~8g
• Fiber: ~2g

I hope this guide has made making Rosemary Focaccia seem a little less daunting. Have you tried it before? Please, be honest and let me know in the comments below! I love hearing feedback from real people like you, so please, leave your honest comment.