Rosemary Focaccia Bread

A light and airy focaccia bread dotted with rosemary and red onions is the perfect companion to any main course. Also, serve it with balsamic vinegar and olive oil for a great appetizer. It takes just 10 minutes to prep the dough and 30 minutes to bake this bread.

Table of Content

• Why make this focaccia?
• Ingredients and substitutes
• Step by step instructions
• More Italian breads
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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This Italian classic is as popular as pizza. In fact, I doubt there is anyone that does not know pizza and focaccia. The dough is very similar, and yet, not the same. Often, we make a focaccia pizza at home using this dough.

Why make this focaccia?

• If you love bread, then focaccia is an absolute treat. You will enjoy it on its own. I love to serve it with olive oil and balsamic.
• And, making the dough is easier than bread dough. Also, the real trick to making a good light and airy focaccia is to keep the dough soft, loose and sticky. It sounds difficult to work with, but if you look at the video you will see it's easy peasy.
• Often, simple toppings like rosemary, red onion, and garlic are all it takes to add flavor. And yet, you can also take it a step further and add some mozzarella and pepperoni too. Yup! You must try a good focaccia pizza.
• The timeline is process could not be more simpler
  • Make the dough - 10 minutes
  • Rise the dough - 60 to 90 minutes
  • Shape and proof the focaccia - 50 minutes
  • Bake the focaccia - 30 minutes

Ingredients and substitutes

• Bread flour - I like using bread flour as it gives a nice light and airy texture to the dough. But, all-purose flour works just as well.
• Olive oil - A good olive oil is like good wine and can make a huge difference to focaccia bread. It enhances the flavor as well as the texture and the crust.
• Honey - I like the flavor of honey, and yet sugar works just as well.
• Toppings - I love using rosemary, red onion for its sweetness and garlic for its pungent flavor. I have tried many different versions  - rosemary, onions, mushrooms, cheese, chilly flakes,... the list goes on.
• Onions - If you choose to use onions, I highly recommend using the red onions. They are sweeter and add a nice caramelized sweetness to the focaccia.

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Step by step instructions

Dough

• In a mixing bowl or measuring cup, combine warm water (110 F), yeast, oil, and honey. Stir and set aside to foam for 3 mins.
  Pro tip - Instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.

• Next, measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
  Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.
• Knead
  • By hand - transfer to a well-dusted worktop and knead for 4 to 5 minutes
  • Stand mixer - once all the flour is well incorporated knead on medium for 3 minutes
• When the dough is soft, shiny, but still slightly sticky, shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

• Then, leave the covered dough in a warm place. Let rise for 60 to 90 minutes until double in volume. You can also leave it to rise in the fridge overnight.
  Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.

Shape

• Once the dough is double in size, generously grease a 9 x 13 sheet pan or a 10 x 10-inch square baking pan with olive oil.
• Transfer the dough to the pan and spread the dough with your fingertips.
  Pro tip – If the dough is not stretching, let it rest for 10 minutes then spread again. Letting the dough rest helps the gluten in the bread relax.
• Then, cover with a clean kitchen cloth or plastic wrap and leave in a warm place for about 30 to 45 minutes or until almost double in size.
  Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.

Bake

• When almost doubled in volume, preheat the oven to 400°F / 200°C / Gas Mark 6.
• Dimple (make holes) the dough by pressing in with your fingers. Dot the bread with rosemary and sliced garlic. Sprinkle the salt and sliced onions. And pour any leftover olive oil over the bread as well.
  Pro tip – Coating the rosemary and onion with oil will prevent it from burning in the oven.
• Bake for about 20 minutes, or until golden brown on the top. Then, transfer to a cooling rack for 10 minutes.
  Pro tip – I like to take the Focaccia out of the sheet pan after 15 minutes so the bottom gets crisp as well.
• Sprinkle more olive oil, sea salt and cut the bread into squares. And serve warm.
  Pro tip - I like to serve it along with more olive oil and balsamic vinegar to dip.

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More Italian breads

• Best Homemade Pizza Dough
• Overnight Pizza Dough recipe
• No-Knead Pizza Dough
• Sun-Dried Tomatoes Olive Rolls
• Parmesan Garlic Rolls
• See all bread recipes

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Frequently asked questions

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You may also like

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Printable Recipe