This easy rosemary focaccia bread is so easy to make. Just a few simple ingredients and you can have a beautiful homemade focaccia bread in no time!
We’ve had a very challenging week around here, but things are feeling a bit more hopeful today, thankfully. It’s a rainy day here today, so I thought it might be a good day to ‘nest’ a little and do a bit of baking. This focaccia bread recipe comes from the Epicurius website Rosemary Olive Focaccia Bread. I didn’t really change much except for leaving out the olives from their recipe and adding salt on top instead. Olives would be wonderful here, but my kids do not care for them, so I omitted and did just rosemary and salt instead.
I find making bread very therapeutic. There is something about working with dough that seems almost meditative to me. Also, you can’t beat the comforting smell of fresh bread baking in the oven.
The dough for this focaccia is a really beautiful dough to work with, and it really is so simple. All you need is flour, warm water, salt, a little yeast, and some rosemary and you can have a beautiful homemade focaccia bread in no time!
Remember the flour measurement here is a rough estimate. Add in your last cup of flour little by little as you still want this dough to be a nice soft dough, so you need to go by feel here.
Basically all you need to do it pour in your warm water into your stand mixer, mix in your yeast and let it sit for about 10 minutes until it ‘poofs’. With the dough hook going, add your flour (about half), then throw in your salt, then slowly add in the rest of the flour as needed until the dough clears the side of the pan and is soft and still a little sticky. Lightly flour a clean surface and remove the dough and knead a little until soft and smooth. Put the dough in an oiled bowl and cover with plastic wrap and let it rise for about 1 hour and a half. Once the dough has doubled in this time, punch it dough, form into a ball again, cover and let rise another 45 minutes. Punch the dough down again and on an oiled baking sheet spread the dough with your fingers to shape it into a rectangle to fit the pan, pushing down some little indents with your fingers all about. Let it rest another 10 minutes. Make indents again all over, spread with a couple of tbsp of olive oil, sprinkle with fresh rosemary and fleur de sel.
Bake in a preheated oven at 475F until browned and done (about 20 minutes).
Now some warmed focaccia, a hot bowl of soup and the sound of rain pitter-pattering, pure bliss. Enjoy!
If you like this recipe you might like these Easy and Quick Homemade Buns
Rosemary Focaccia
Ingredients
- 2 cups warm water
- 2 tsp dry yeast
- 2 tsp salt
- 3 tbsp olive oil
- 4 1/4 cups flour approx.
- 1 tbsp fresh chopped rosemary
- fleur de sel to sprinkle over top
Instructions
- Basically all you need to do it pour in your warm water into your stand mixer, mix in your yeast and let it sit for about 10 minutes until it 'poofs'. With the dough hook going, add your your flour (about half), then throw in your salt, then slowly add in the rest of the flour as needed until the dough clears the side of the pan and is soft and still a little sticky. Lightly flour a clean surface and remove the dough and knead a little until soft and smooth. Put the dough in an oiled bowl and cover with plastic wrap and let it rise for about 1 hour and a half. Once the dough has doubled in this time, punch it dough, form into a ball again, cover and let rise another 45 minutes. Punch the dough down again and on an oiled baking sheet spread the dough with your fingers to shape it into a rectangle to fit the pan, pushing down some little indents with your fingers all about.Let it rest another 10 minutes. Make indents again all over, spread with a couple tbsp of olive oil, sprinkle with fresh rosemary and fleur de sel.Bake in a preheated 475F oven for about 20 minutes until done.
