Easy Rosemary Focaccia

5 from 1 vote

This homemade easy Rosemary Focaccia bread can be eaten as part of a main course or sliced to make a wholesome hearty sandwich. Topped with an infusion of Rosemary sprigs and olive oil, and a sprinkling of sea salt.

Prep Time20

Cook Time25

Rising time (Approx)1

Total Time2

Course: Side Dish, Snack

Cuisine: British, Italian

Keyword: Focaccia Sandwich, Rosemary Topping

Servings:

Calories: 220kcal

Author: Lynn

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.

Notes

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.

Expert Tips

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