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–+ servings

Rosemary Focaccia Bread Recipe

PIATTO RECIPES
Of all the Italian breads you can make at home, this Italian Rosemary Focaccia Bread recipe has got to be one of the most rewarding. Fresh focaccia is a soft, spongy bread perfect for a scarpetta (sopping up sauce) or sandwiches. This is the classic Focaccia al Rosmarino topped with fresh rosemary!  
4.85 from 13 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Rise Time 2 hours
Total Time 2 hours 50 minutes
Course Appetizer, Side Dish, Snack
Cuisine Italian, Mediterranean
Servings 8 people
Calories 289 kcal

Equipment

  • Stand Mixer (optional)

Ingredients
 
 

  • 1 lb flour all-purpose or bread
  • 1 ½ tsp instant yeast fast or quick rise yeast
  • 1 tbsp granulated sugar
  • 1 cup water lukewarm
  • ½ cup whole milk
  • ¼ cup olive oil extra virgin
  • 2 ¼ tsp fine salt
  • coarse salt to taste (optional)
  • 2 tbsp fresh rosemary minced

Instructions
 

Make the Dough

  • Combine the flour, sugar, and instant (‘fast rise’) yeast to the stand mixer bowl. 
    1 lb flour, 1 tbsp granulated sugar, 1 ½ tsp instant yeast
  • Combine the water with whole milk. Bring the liquids to lukewarm temperature. 
    1 cup water, ½ cup whole milk
  • Using the paddle attachment, start the stand mixer on low speed.
    Slowly add the milk/water to the flour mix.
  • Right after the milk/water is added, slowly add olive oil to the dough. Add the salt at this time as well.
    Add 1-2 tablespoons of flour if needed to help the dough integrate the oil. Add the fine salt to the dough.
    ¼ cup olive oil, 2 ¼ tsp fine salt
  • Replace the paddle attachment with the dough hook.
  • Knead the dough for 15 minutes on low speed. The dough will be wet and sticky.

First Dough Rise

  • Transfer the dough to a large, well-oiled bowl.
    To form a nice dough ball: Wet your hands with water. Stretch a corner of the dough, then fold it into the center. Give the bowl a quarter turn and repeat with wet hands. Continue turning, stretching and folding three more times. Flip the dough over. 
  • Cover bowl with plastic wrap or a tea towel. Let the dough rise in a warm or sunny spot for 1-2 hours—or until doubled in size.

Second Dough Rise

  • Transfer the dough to a jelly roll or cake pan covered with oiled parchment paper. Cover your hands in olive oil.
    Stretch the dough by pushing down and out with your fingertips. Stretch from the center out until the dough reaches the edge of the pan.
  • Then, press around the entire surface of the dough with fingertips to create little crevices for oil to pool in. 
  • Cover the pan. Let dough rise for one more hour.
  • Now's the time to add extra olive oil on the top, or any toppings you desire—like rosemary and coarse or flake salt.
    coarse salt, 2 tbsp fresh rosemary

Bake the Focaccia

  • Bake in a pre-heated 350° F (175° C) oven for about 25 minutes.
    For a pan that is larger (40x30 cm or 15"x12") you’ll need 25-30 minutes.
    For a smaller pan (and taller focaccia) you may need 30-35 minutes.

Video

Nutrition

Sodium: 664mgCalcium: 29mgVitamin C: 1mgVitamin A: 39IUSugar: 2gFiber: 2gPotassium: 105mgCholesterol: 1mgCalories: 289kcalSaturated Fat: 1gFat: 8gProtein: 7gCarbohydrates: 47gIron: 3mg
Keyword homemade bread
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