Name: Rosemary Focaccia Bread
Yield: 10 servings
Ingredients: 2 cups warm water (110 F); 2 tsp granulated sugar; 2 tsp active or instant yeast (slightly less than 1 standard packet); ¼ cup extra virgin olive oil (plus more for baking sheet); 1 tbsp sea salt / kosher salt; 4 ½ - 5 cups all-purpose flour or bread flour; Topping: fresh rosemary (large flaked sea salt (I like Maldon), olive oil)

Rosemary Focaccia Bread

May 1, 2020 | bread, baking

This is the best focaccia and tastes like it is from a restaurant. I tried a few methods and recipes. I finally nailed down the best version and wanted to share!

I think the trick I figured out which makes a huge difference, is brushing the focaccia with olive oil after baking.

You can store wrapped in foil and it will stay fresh for a few days. But let’s be honest, it won’t last that long.

So great to serve with dips, on it’s own or you can slice in half (like a bun) and make amazing paninis with it.

Enjoy!

xx Sammy

Rosemary Focaccia Bread

Servings

servings

Ingredients

2 cups warm water 110 F
2 tsp granulated sugar
2 tsp active or instant yeast slightly less than 1 standard packet
¼ cup extra virgin olive oil plus more for baking sheet
1 tbsp sea salt / kosher salt
4 ½ - 5 cups all-purpose flour or bread flour
Topping: fresh rosemary large flaked sea salt (I like Maldon), olive oil

Instructions

Put water in liquid measuring cup and measure temperature to ensure 105 F - 110 F (cannot be more than 110 F). If you do not have a thermometer, it should feel like a warm bath.
Add yeast and sugar and whisk to mix well. If using active yeast, wait for yeast to proof and bubble. Around 10-15 minutes. If using instant yeast, you can immediately move onto step 3.
Pour wet mixture into a large bowl or stand mixer. Add olive oil, salt and 1 cup of flour. Beat with mixer on low or mix with whisk. Add remaining flour, 1 cup at a time and continue to mix. Continue until dough is not sticking to bowl or mixer. If dough is still sticking to bowl, add a little bit more flour.
Knead dough: Turn dough out onto lightly floured surface and begin to knead for about 5-8 minutes. You will incorporate more flour from your surface as needed depending on stickiness. Dough should not be sticking to your hands. Form dough onto round ball with flat bottom.
Let dough rise: lightly oil a large bowl with olive oil and place dough inside bowl. Oil top and sides of dough as well by coating it with oil from bowl.
Cover dough with plastic wrap and a dish towel. Place in a warm spot to rise for at least 2-3 hours or until doubles in size.
Prep pan: grease a 12 x 17 inch rimmed baking sheet with approximately ½ cup extra virgin olive oil. You will want to be generous because focaccia is an oily crusted bread.
Put down onto cookie sheet and press/stretch to fit pan. Turn dough over to coat other side. Once stretched out, use your fingers to poke deep holes all over dough.
Cover with plastic wrap and put into a warm place for about 45 min- 1 hour.
Preheat oven to 425 F.
Sprinkle liberally with large flaked sea salt, rosemary and drizzle with a little more olive oil.
Bake for 15 minutes, rotate pan, then bake for another 5-10 minutes.
Remove from oven and using pastry brush, brush with more olive oil. Let cool on wire rack before serving.
Store wrapped in foil and will stay fresh for a few days.