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–+ servings
Sliced focaccia bread on a wooden board.

Rosemary Focaccia Bread

Author: Veena Azmanov
5 from 8 votes
Prep Time: 10 mins
Cook Time: 20 mins
Proving Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Coooking Temperature: 400°F /200°C / Gas Mark 6
Difficulty: Easy
Calories: 283kcal
Adjust Servings Here: 8 servings

Description

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

Ingredients 

Dough

  • 1½ cup (350 ml) Warm water 110 F
  • 2 ¼ tsp (7 g) Active yeast (1 packet)
  • 2 tbsp Olive oil
  • 1 tbsp Honey or sugar
  • 1 tsp Salt
  • 4 cups (500 g) Bread flour
  • ½ cup (60 g) Bread flour for kneading

Topping

  • 2 sprigs Rosemary fresh
  • ¼ cup Red onions sliced
  • ¼ cup (60 ml) Olive oil
  • 1 Garlic sliced (optional)

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.
  • 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.
  • Leave 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.
  • 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 sea 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. Serve warm.
    Pro tip - I like to serve it along with more olive oil and balsamic vinegar to dip.

Recipe Notes

  • Measure all ingredients ahead of time, so you don't forget anything at the last minute.
  • For accuracy, use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
  • The liquid (milk or water) must be warm (not hot) - about 110F. If the liquid is too hot, it will kill the yeast. Similarly, if the liquid is too cold, it will not activate the yeast.
  • Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry date on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go. If not, it's best to buy fresh yeast or check the temperature of the milk.
  • Keep salt away from yeast as it can kill the yeast. I like to combine salt with the flour then add the yeast mixture.
  • A soft loose well-hydrated dough is not necessarily a bad thing. Often, it will give you a soft puffy bread. So, don't be tempted to add more flour than mentioned in the recipe.
  • Kneading is key to making good bread. While kneading by hand can be therapeutic, using a stand mixer is easier and quicker.
  • Leave the dough at room temperature to rise until double in volume. While not recommended, when in haste, you can place it in a warm (30 C / 75 F- not hotter) oven this will expedite the rise.
  • Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
  • Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much
Nutrition Information
Calories: 283kcalCarbohydrates: 55gProtein: 10gFat: 2gSaturated Fat: 1gSodium: 975mgPotassium: 110mgFiber: 3gSugar: 3gVitamin A: 24IUVitamin C: 1mgCalcium: 13mgIron: 1mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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