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.
- 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
- 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.