Focaccia bread –Gather around, y’all! We’re about to dive into the delicious world of homemade Rosemary Focaccia Bread. This bread is so soft and fragrant, it’ll have everyone at the table coming back for seconds. Let’s roll up our sleeves and get baking!
Image of Rosemary Focaccia Bread
Here’s a peek at what we’re aiming for! Just look at that golden-brown crust and those beautiful rosemary flecks. Can you smell it already?
Ingredients
Before we get our hands sticky with dough, let’s gather everything we need:
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (about 110°F)
- 2 teaspoons sugar
- 2 teaspoons salt
- ¼ cup olive oil (plus more for drizzling)
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt, for sprinkling
Instructions
Now, let’s get into the nitty-gritty of how to turn these simple ingredients into a masterpiece:
- In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5–10 minutes until it gets all frothy and bubbly. That’s how you know your yeast is alive and ready to work!
- Add the flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for about 8–10 minutes, until it’s smooth and elastic. If it’s sticking, don’t be shy—add a little more flour as you go.
- Place the kneaded dough into a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Once the dough has risen, punch it down to release some of that air, and let it rest for a few minutes.
- Preheat your oven to 425°F (220°C). While that’s heating up, grease a baking pan with olive oil.
- Flatten the dough into a rectangle and place it in the pan, stretching it to fit. Use your fingers to create deep dimples all over the surface of the dough.
- Drizzle more olive oil over the top, sprinkle with fresh rosemary and the coarse sea salt. That flavor is about to come alive!
- Let the dough rise again for 20-30 minutes, while the oven finishes preheating.
- Bake your focaccia for 20-25 minutes, until it’s golden brown and sounds hollow when tapped on the bottom.
- Once done, take it out and let it cool for a few minutes before slicing it up.
Enjoy your fresh rosemary focaccia with a side of olive oil or paired with a nice hearty soup. It’s perfect for sharing or just savoring all by yourself. Happy baking, y’all!