Homemade Rosemary Focaccia
This Italian classic produces a bread that's soft and pillowy on the inside, golden and crispy on the bottom, and loaded with the fragrant flavor of fresh rosemary and flaky sea salt.
Equipment
- Large mixing bowl - for mixing and proofing the dough
- 9x13 inch baking pan - rimmed sheet pan or metal baking dish works best
- Stand mixer with dough hook - optional but helpful
- Plastic wrap or damp kitchen towel - for covering the dough during rising
- Pastry brush - for brushing olive oil over the dough
- Wire cooling rack - to cool the bread slightly before slicing
- Sharp knife or bench scraper - for slicing the finished focaccia
- Measuring cups and spoons
Ingredients
- 4 cups all-purpose flour or bread flour - 480g
- 2 teaspoons instant yeast - 7g, also labeled rapid-rise or bread machine yeast
- 2 teaspoons kosher salt - 12g, divided
- 1 teaspoon granulated sugar - 4g, helps feed the yeast and promotes browning
- 1 3/4 cups warm water - 420ml, 100-110°F / 38-43°C
- 6 tablespoons extra-virgin olive oil - 90ml, divided, plus more for drizzling
- 2-3 tablespoons fresh rosemary leaves - roughly chopped or left as whole needles
- 1 teaspoon flaky sea salt - for topping; fleur de sel or Maldon work beautifully
- freshly cracked black pepper - to taste, optional but recommended
Instructions
- Whisk together the flour, instant yeast, 1 teaspoon of kosher salt, and sugar in a large bowl until combined.
- Add warm water and 3 tablespoons of olive oil to the dry ingredients. Knead with a dough hook on medium speed for 5-6 minutes, or by hand for 8-10 minutes, until the dough is smooth and slightly sticky.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
- Pour 2 tablespoons of olive oil into a 9x13-inch pan and spread evenly across the bottom and up the sides.
- Gently punch down the dough and transfer it to the prepared pan. Use your fingertips to press and stretch the dough toward the edges, resting for 10-15 minutes if it resists.
- Drizzle 1 tablespoon of olive oil over the top, cover loosely, and let rise for 45 minutes to 1 hour until puffy and pillowy. Preheat oven to 425°F (220°C) during the last 15 minutes.
- With well-oiled fingertips, press deep dimples across the entire surface of the dough, nearly to the bottom of the pan.
- Scatter fresh rosemary, flaky sea salt, and black pepper evenly over the top. Drizzle with remaining olive oil.
- Bake in the center rack for 20-25 minutes, rotating once, until the top is golden brown and the edges pull away from the pan.
- Rest in the pan for 5 minutes, then transfer to a wire cooling rack. Cool for 10-15 minutes before slicing and serving warm.
Notes
- Water temperature: Use water that's 100-110°F (38-43°C). Water that's too hot will kill the yeast. It should feel comfortably warm on your wrist, not hot.
- Olive oil quality: Since olive oil is the primary flavor here, use a fruity, high-quality extra-virgin olive oil for the best results.
- Dough rest: If the dough keeps springing back while stretching, cover and rest for 10-15 minutes to let the gluten relax.
- Deep dimples: Press firmly and go nearly to the bottom of the pan when making dimples. Shallow dimples will smooth out during baking.
- Fresh rosemary: Use fresh rather than dried rosemary. Dried rosemary becomes scratchy and bitter when baked at high heat.
- Make ahead: After mixing the dough, refrigerate it overnight for 8-24 hours to develop more flavor. Bring to room temperature before continuing.
- Storage: Store cooled focaccia wrapped in foil or in an airtight container at room temperature for up to 2 days. Avoid plastic bags which make the crust soft.
- Freezing: Cool completely, slice, and wrap individual pieces in plastic wrap and foil. Freeze for up to 2 months.
- Reheating: Reheat in the oven at 350°F (175°C) for 5-8 minutes or in an air fryer at 325°F (165°C) for 3-4 minutes to restore crispiness. Do not microwave.