Rosemary Focaccia Bread

Introduction:
Indulge in the irresistible aroma and taste of homemade Rosemary Focaccia Bread! This Italian classic is known for its crisp, golden crust and soft, airy interior, topped with fragrant rosemary and a drizzle of olive oil. Perfect as a side for any meal or enjoyed on its own, this focaccia is sure to become a staple in your bread-making repertoire.

Why You’ll Love This Recipe:

• Simple Ingredients: Uses basic pantry staples for an authentic, homemade taste.
• Versatile: Ideal for dipping in olive oil, serving alongside soups and salads, or making into sandwiches.
• Impressive Yet Easy: Looks and tastes like it came from a bakery but is surprisingly straightforward to make.
• Customizable: Add your favorite toppings or herbs to personalize the bread.

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 1/2 cups warm water (110°F/43°C)
• 3 1/2 cups all-purpose flour
• 1/4 cup olive oil, plus extra for drizzling
• 2 teaspoons salt
• 1 tablespoon fresh rosemary leaves, chopped (or 1 teaspoon dried rosemary)
• Coarse sea salt, for sprinkling

Instructions:

1. Activate the Yeast:

• In a small bowl, dissolve the yeast in the warm water. Let it sit for about 5-10 minutes until foamy.

1. Prepare the Dough:

• In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
• Mix until a dough begins to form, then turn out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.

1. Let the Dough Rise:

• Place the dough in a lightly oiled bowl, turning it once to coat all sides. Cover with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.

1. Shape and Second Rise:

• Preheat your oven to 450°F (230°C).
• Punch down the dough and transfer it to a greased 9×13-inch baking dish or a large baking sheet. Gently stretch and press the dough to fit the pan. Cover with a towel and let rise for an additional 20-30 minutes.

1. Add Toppings and Bake:

• Once risen, use your fingertips to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with chopped rosemary and coarse sea salt.
• Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the edges are crisp.

1. Cool and Serve:

• Remove from the oven and let cool on a wire rack for a few minutes before slicing. Enjoy warm or at room temperature.

Tips for Success:

• Flour: For best results, use bread flour instead of all-purpose flour for a slightly chewier texture.
• Olive Oil: Don’t skimp on the olive oil; it adds flavor and helps create a crispy crust.
• Dimpling: Press your fingers into the dough deeply to create characteristic dimples that hold the olive oil and seasonings.

Recipe Variations:

• Add Toppings: Experiment with other toppings like sliced olives, cherry tomatoes, or caramelized onions.
• Herb Blends: Mix different herbs such as thyme or oregano with the rosemary for varied flavors.
• Cheesy Focaccia: Add shredded Parmesan or crumbled feta cheese on top before baking.

Serving Suggestions:

• Serve as an accompaniment to soups and stews, or enjoy with a dipping sauce of olive oil and balsamic vinegar.
• Use slices to make sandwiches or paninis.

Freezing and Storage:

• Storage: Store leftover focaccia in an airtight container at room temperature for up to 3 days.
• Freezing: Wrap cooled focaccia tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving or warm in the oven.

Special Equipment:

• Mixing Bowl: For combining the dough ingredients.
• Baking Dish or Sheet: A 9×13-inch dish or large baking sheet for baking the focaccia.
• Wire Rack: For cooling the bread.

FAQ:

• Can I use instant yeast instead of active dry yeast?
  Yes, you can use instant yeast. Simply mix it directly with the flour and skip the proofing step with water.
• Can I make the dough ahead of time?
  Yes, you can prepare the dough and let it rise in the refrigerator overnight. Allow it to come to room temperature and complete the second rise before baking.
• What if I don’t have fresh rosemary?
  Dried rosemary works well, though you might want to use a bit less since it’s more concentrated.

Preparation Time:

• 20 minutes for preparing the dough and letting it rise.

Cook Time:

• 25 minutes for baking the focaccia.

Total Time:

• 1 hour 45 minutes (including rising times and baking).

Nutrition Information (per serving, assuming 12 servings):

• Calories: 220
• Protein: 5g
• Carbohydrates: 30g
• Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 330mg
• Fiber: 1g
• Sugar: 1g

Rosemary Focaccia Bread

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• Author: Julie

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Closing Notes:
Have you tried making this Rosemary Focaccia Bread? Share your experience in the comments! Don’t forget to tag us on social media with your beautiful focaccia creations and stay tuned for more delicious and easy recipes.