The Best Rosemary Focaccia Bread! The word focaccia comes from the Latin phrase ”panis focacius” which literally means a baked flat bread under the ashes of a fire. The origin of the focaccia dates back to 1500, in the city of Genoa. In Rome, it was given the name ”pizza bianca”. This delicious Rosemary Focaccia Bread recipe is so easy to make. Tastes so rich and wonderful with the addition of fresh rosemary, olive oil and flaked sea salt.
Yield: 6-8 servings
The Best Rosemary Focaccia Bread
The Best Rosemary Focaccia Bread! The word focaccia comes from the Latin phrase ''panis focacius'' which literally means a baked flat bread under the ashes of a fire. The origin of the focaccia dates back to 1500, in the city of Genoa. In Rome, it was given the name ''pizza bianca''. This delicious Rosemary Focaccia Bread recipe is so easy to make. Tastes so rich and wonderful with the addition of fresh rosemary, olive oil and flaked sea salt.
Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes
Ingredients
- 2 tsp sugar or honey
- 1 (0.25 oz) package active-dry yeast
- 1 and 1/3 cup warm water
- 3.5 cups all purpose flour
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- 2 tsp flaked sea salt
- 2 sprigs of fresh rosemary
- flaked sea salt
Instructions
- Add warm water (about 110 F) and sugar or honey to the bowl of a stand mixer with the dough attachment, and stir to combine.
- Sprinkle the yeast on top of the water and give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
- Turn the mixer on low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add an extra 1/4 cup flour while it is mixing.)
- Remove dough from the mixing bowl, and use your hands to shape it into a ball.
- Grease the mixing bowl with olive oil, then place the dough ball back in the bowl and cover it with a towel. Place the bowl in a warm place and let it rise for 45 minutes, or until the dough has nearly doubled in size.
- Preheat oven to 400°F and turn the dough on a floured surface, and roll it out into a large circle or rectangle until the dough is about 1/2-inch thick.
- Transfer the dough to a large baking sheet and use your fingers to poke deep dents all over the surface of the dough.
- Then drizzle a tablespoon or two of olive oil all over the top of the dough, and sprinkle with the fresh rosemary needles and sea salt. Let the dough rise for another 15 minutes.
- Then bake it for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil and. Slice and serve warm.
Notes
The basis of the focaccia dough is comparable to that of a pizza but is thicker. It consists a mixture of flour with a high gluten content, olive oil, water, salt and yeast.
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