This Rosemary Focaccia Bread comes together in about 90 minutes and requires just one mixing bowl for easy side dish your family will love! Switch up the herbs or toppings to suit your taste, or mix in some leftover roasted veggies to transform this into a clean-out-the-fridge masterpiece. Trust me, whether you’re dipping it in olive oil, enjoying it with pasta, or simply pulling pieces off to snack on, this bread is a delightful addition to your weeknight dinners!
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 cup warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 packet (about 2 ¼ teaspoons) active dry yeast
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- Sea salt for topping
Let’s Get Cooking!
How to Make Rosemary Focaccia Bread
Activate the yeast: In a small bowl, mix the warm water, sugar, and the yeast. Let it sit for about 5 minutes until it becomes frothy, a little magic happens here! This step is crucial; it’s like waking the yeast from its slumber.
Mix the dry ingredients: In a large bowl, combine the flour and salt. Create a well in the center and pour in that frothy yeast mixture along with the olive oil. Now, mix until a dough starts to form it’ll be a bit sticky, but that’s okay!
Knead the dough: On a lightly floured surface, knead the dough for about 5-10 minutes until it’s smooth and elastic. You’ll know it’s ready when it springs back a little when poked. This step, while sometimes annoying, is very satisfying, trust me!
First rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour. This is where the magic really happens, it’s like watching a balloon inflate!
Preheat the oven: While the dough is rising, preheat your oven to 400°F (200°C). This high temperature will give your focaccia that delicious crisp exterior.
Shape the dough: Punch down the risen dough (yes, really!) and stretch it onto a greased baking sheet. You want it about ½ inch thick. Your fingers are perfect for this, don’t worry too much about perfect shapes.
Dimple the dough: Use your fingers to poke dimples all over the dough. This will trap the olive oil and other toppings later on, creating those cute little pockets of flavor!
Herb it up: Sprinkle the chopped rosemary and a generous amount of sea salt over the top. Just picture that in your mind right now, yum!
Second rise: Let it sit and rise a little longer for about 20 minutes while your oven is heating up. This gives it one final boost!
Bake: Slide it into the oven and bake for 20-25 minutes until it’s golden brown and your whole kitchen smells absolutely heavenly. Seriously, this is the best aromatherapy!
Cool & serve: Allow it to cool slightly before slicing and serving. But honestly? I usually can’t wait and dig right in!
Why I Love This Recipe
This is my go-to recipe when I need a comforting side dish that doesn’t require hours in the kitchen. The smell of roasted garlic wafting through the house while this bread bakes? I mean, come on! If you’ve got a couple of leftovers, you can throw them in or make this recipe completely your own with whatever herbs or toppings you have on hand. Honestly, I’m a real sucker for that kind of versatility. And the best part is, it’s always a hit! My kids can’t resist it, which is saying something!
If you loved this Rosemary Focaccia Bread, be sure to check out my Pineapple Bread, my Garlic Bread Ritz Bits, or my Cheese Bread!
Why This Recipe Works
Quick & Easy
This Rosemary Focaccia Bread is ready in under 90 minutes! Yeah, you read that right. It’s perfect for those busy weeknights when you want something fresh and homemade without too much fuss.
Comfort Food
There’s just something about warm, freshly baked bread that screams comfort food. It’s loaded with tons of flavor thanks to the rosemary and olive oil, and it’s perfect for mopping up soups or chili.
Customizable
Love olives? Throw some on top! Want to make it a little spicy? Add some crushed red pepper flakes! This focaccia can be whatever you want it to be. The sky’s the limit!
Perfect for Meal Prep
You can make this focaccia ahead of time and keep it in the fridge! Just warm it up for about 10 minutes in the oven, and you’ll have fresh, warm bread again, which is honestly the best feeling after a long day.
Budget-Friendly
Using simple, everyday ingredients means this recipe is highly affordable. You may already have everything in your pantry, and if not, you can easily pick all of this up for just a few bucks!
How to Serve This Rosemary Focaccia Bread
Serving suggestions:
- Serve it warm with a side of infused olive oil for dipping.
- Use it as a base for a bruschetta toast with tomatoes and basil.
- Pair it with soup or salad, like a vibrant tomato soup or a green leafy salad for a balanced meal.
Storage:
This focaccia bread keeps well at room temperature for about 2 days. Just make sure to keep it in an airtight container.
Reheating instructions:
The best way to reheat focaccia is to pop it in the oven at 350°F (175°C) for about 10 minutes to keep it crispy. If you’re in a hurry, a quick 30-second zap in the microwave works, though it won’t have the same crispy crust.
Freezer friendly:
Yes! You can freeze baked focaccia for up to 3 months. Just slice it up before freezing, and wrap each slice in plastic wrap followed by foil.
Final Thoughts
Let me just say, the joy of making homemade bread is hard to beat. It’s not just about the eating, though that’s a BIG part, it’s also about the entire experience of mixing, kneading, and just waiting for your little dough baby to rise. It’s like a mini cooking adventure! So what are you waiting for? Grab those ingredients and let’s get baking!
Now you’re set to impress your family and friends with this delicious Rosemary Focaccia Bread! Happy baking, everyone! For more Recipes Follow Us in our Pinterest.
Print
Rosemary Focaccia Bread
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful Rosemary Focaccia Bread that takes about 90 minutes to prepare, perfect for weeknight dinners and highly customizable with toppings.
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 packet (about 2 ¼ teaspoons) active dry yeast
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- Sea salt for topping
Instructions
- In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.
- In a large bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture along with the olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for 5-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 hour.
- Preheat your oven to 400°F (200°C).
- Punch down the risen dough and stretch it onto a greased baking sheet, about ½ inch thick.
- Use your fingers to poke dimples all over the dough.
- Sprinkle the chopped rosemary and sea salt over the top.
- Let it rise for another 20 minutes while the oven heats up.
- Bake for 20-25 minutes until golden brown.
- Allow to cool slightly before slicing and serving.
Notes
This focaccia can be customized with various herbs or toppings and can be stored at room temperature for about 2 days. For reheating, place it in the oven at 350°F (175°C) for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
