This easy Rosemary Focaccia bread is the ideal recipe to make as a first step in making bread with yeast. Topped with an infusion of Rosemary sprigs and olive oil, and a sprinkling of sea salt. What could be simpler and tastier?
This recipe has become a staple in our house, along with this Rye Focaccia. Weekend lunches or simple supper snacks. Both recipes make great sandwiches, they go well with soup or simply eaten on its own slightly warmed or toasted.
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Why You Will Love This Recipe
- This simple Focaccia Recipe is so easy to make.
- It can be used as a base for all kinds of toppings, not just Rosemary and Sea Salt.
- Focaccia bread is perfect on its own, as part of the main course, or for making sandwiches as a change from making bread such as White Pullman Bread
- It's a very forgiving recipe with just 1 hour or so of proving time. Depending on how warm your kitchen is.
Ingredients
- I love using Sea Salt. If has a much better flavour than table salt and does not contain any caking agent.
- Along with the Sea Salt, Herbs are the key flavour in this recipe. If you cannot get hold of fresh rosemary for the topping, dried Rosemary is fine.
- During the summer heat, I often use a reduced amount of dried yeast, reducing it by a few grams. The dough will rise just as well. During the cooler months, use the amount indicated in the recipe.
- Extra Virgin Olive Oil is a good oil to use. Add an extra drizzle on the topping once it is baked.
See the recipe card below for a full list of ingredients and quantities.
Substitutions and Variations
- Sprigs of fresh Thyme work really nicely as a topping, make sure you remove any woody stems first.
- The same goes for dried herbs. I've tested this recipe using a mix of dried Origano and Coriander leaves, in the Focaccia dough. Also, a mix of herbs, so often used in Pasta.
If you make this recipe using other substitution, I would love to hear how you got on in the comments below.
Step by Step Instructions
Step 1: Remove the needles from 2 of the Rosemary Sprigs. Soak these and the remaining 2 sprigs of Rosemary in (2 tablespoons) Olive oil. Leave to one side to infuse.
Step 2: Place the flour, yeast, water, (20g) olive oil, sea salt, and dried herbs into a mixing bowl and knead for about 10 mins.
Step 3: Form the Focaccia dough into a smooth round ball, return it back into the mixing bowl, and cover with a shower cap, or similar.
Step 4: Leave to rise and double in size. This could take 30 mins to a couple of hours depending on how warm your kitchen is.
Step 5: While the dough is rising, line a large baking tray with baking parchment and olive oil if needed. For a decorative finish underneath the Focaccia, add the 2 sprigs of olive oil soaked Rosemary that you infused earlier.
Step 6: When the dough has doubled in size, and without additional kneading, turn out the dough onto the prepared baking sheet with the sprigs of Rosemary underneath. Then with lightly oiled fingers, spread the dough evenly to fit the size of your baking tray. The size I used was 14" x 11".
Step 7: Make dimples all over with your fingers, and add some of the Olive oil soaked Rosemary needles into each dimple. Brush the dough with any remaining rosemary infused olive oil. Sprinkle with the sea salt and add dried herbs if you wish. Loosely cover with cling film and leave to rise again for about 15 - 20 mins. Just until it puffs up a little.
Step 8: Bake in a preheated oven at 200deg (fan assisted) for 20-25 mins or until baked and golden brown. Cool a little before cutting.
Serve Focaccia flat bread with the main meal or cut it into squares to slice and make a hearty Rosemary Focaccia sandwich. It also tastes delicious when toasted.
Expert Tips
Tip 1 - Leave the dough to rise for a second time before baking. This allows the dough to rest and puff up a little before baking.
Tip 2 - Brush with plenty of Rosemary infused Oil before baking, for maximum flavour.
Recipe FAQ'S
Rosemary is often the most popular herb used to flavour Focaccia. Thyme or Sage works really well.
Sea Salt and Olive Oil are a favoured toppings with Rosemary. Slices of Tomatoes, Olives and Cheese would work well too.
Focaccia, is an oven baked leavened flat bread, often round or square in shape. It is similar in style and texture to a Pizza.
Storage
Room Temperature: Keep in an airtight container or bread bag.
Fridge: You can keep this Focaccia in the fridge. Bring back to room temperature or warm in the oven for a couple of minutes before serving.
Freeze: Focaccia Bread freezes really well. Wrap in a suitable freezer bag or container. Bring back to room temperature or bake for a few minutes in the oven before serving.
More Recipes Using Yeast that You Will Like
After making this recipe please let me and other readers know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
Easy Rosemary Focaccia
Equipment
- Baking Tray approx 14" x 11"
- Bakeing Parchment
Ingredients
For the Focaccia Topping
- 4 x sprigs of Rosemary
- 2 tablespoons Oil
- ½ teaspoon sea salt
For the Dough
- 20 g Olive Oil plus extra for greasing
- 600 g Strong white bread flour
- 12 g approx. 3 level teaspoons active dried yeast
- 380 g tepid water
- 1 teaspoon crushed sea salt. or to taste
- 2 level teaspoons mixed dried herbs or to taste
Instructions
Prepare the Rosemary and Oil Topping.
- Before you begin to make the dough, remove the needles from 2 of the rosemary sprigs and soak these and the remaining 2 sprigs of Rosemary in (2 tablespoons) Olive oil. Leave to one side to infuse while you make the Focaccia dough.
Make the Focaccia Dough
- Place the flour, yeast, water, (20g) olive oil, sea salt and herbs into a mixing bowl and knead for about 10 mins. Form into a smooth round ball, return the dough to the bowl, cover with a pan lid or tea towel. Leave to rise and double in size. This could take 30 mins to a couple of hours depending on how warm your kitchen is.
- While the dough is rising, line a large baking tray with baking parchment and olive oil if needed. For an attractive finish, add the 2 sprigs of olive oil soaked Rosemary that you infused earlier on top of the baking parchment.
- When the dough has doubled in size, and without additional kneading, turn out the dough onto the prepared baking sheet with the sprigs of Rosemary underneath. Then with lightly oiled fingers, spread the dough evenly to fit the size of your baking tray. The size I used was 14" x 11".
Add the Rosemary, Olive Oil and Sea Salt Topping.
- Make dimples all over with your fingers, and add some of the Olive oil soaked Rosemary needles into each dimple. Brush the dough with any remaining rosemary infused olive oil. Sprinkle with sea salt and add dried herbs if you wish.
- Loosely cover the dough with cling film and leave to rise again for about 15 - 20 mins. Allowing the dough to rest and puff up a little.
- Pre heat the oven to 200deg Fan assisted. Bake the Focaccia for 20-25 mins or until baked and golden brown in colour. Cool a little before serving.
Your Private Notes
Notes
- Room Temperature: Keep in an airtight container or bread bag.
- Fridge: You can keep this Focaccia in the fridge. Bring back to room temperature or warm in the oven for a couple of minutes before serving.
- Freeze: Focaccia Bread freezes really well. Wrap in a suitable freezer bag or container. Bring back to room temperature or bake for a few minutes in the oven before serving.
- Leave the dough to rise for a second time before baking. This allows the dough to rest and puff up a little before baking.
- Brush with plenty of Rosemary infused Oil before baking, for maximum flavour.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
Kerry
Can you tell me what size baking tray should be used for this please?
Lynn
Thanks for asking Kerry. The tray I used was 14" x 11". But you can use any sized tray that you have, as long as you don't spread the dough out too thinly or it will create a very flat Focaccia. I'll update the recipe to reflect your question.