Oh my goodness! Let me tell you about one of my absolute favorite recipes: Rosemary Focaccia Bread. There’s something magical about the smell of freshly baked bread wafting through the kitchen; it transforms any ordinary day into a cozy embrace of warmth and fragrance. I first tried making focaccia when I was in culinary school, and I remember how proud I felt pulling my first batch out of the oven. The golden-brown top, the rich aroma of garlic and rosemary – it was love at first bite! Now, every time I whip up this recipe, I’m transported back to those days, and I can’t help but feel grateful for the joy of baking.
What makes this focaccia particularly special is its unique combination of textures and flavors. You get the soft, pillowy bread on the inside and the crispy edges that are just begging to be dipped in olive oil. Plus, the fresh rosemary elevates it to a whole new level! Whether you eat it on its own, pair it with soup, or use it as a canvas for sandwiches, this focaccia will impress anyone lucky enough to share it with you.
What’s in Rosemary Focaccia Bread?
All-Purpose Flour: The backbone of this bread, all-purpose flour provides the right balance of protein and structure. I find using a high-quality brand really makes a difference in the texture!
Instant Yeast: This is my go-to for quick rises. Instant yeast makes the process so much simpler because you don’t need to activate it beforehand.
Salt: Essential for flavor! It not only brings out the taste of the bread but also strengthens the gluten structure.
Olive Oil: Ah, the elixir of life! Extra virgin olive oil gives the focaccia a nice richness and flavor. Don’t skimp on drizzling some on top before baking—trust me, it’s worth it.
Warm Water: A key component to activate the yeast and help the dough rise perfectly. Just make sure it’s not too hot or too cold!
Fresh Rosemary: The star of the show! Freshly chopped rosemary imparts that aromatic herbal flavor that pairs perfectly with the bread.
Sea Salt: For topping, this adds a delightful contrast to the soft bread interior. It’s the finishing touch that takes it over the top.
Garlic Powder: I mean, who can say no to garlic? This optional ingredient adds extra depth to the flavor, but feel free to skip if you want a cleaner taste.
Garlic: Freshly sliced cloves on top provide an amazing flavor punch and make your kitchen smell divine while baking.
Is Rosemary Focaccia Bread Good for You?
Let’s keep it real; homemade focaccia doesn’t exactly make it onto the list of superfoods, but it does have its merits! For example, the use of whole ingredients means you know exactly what’s going into your bread—no weird preservatives or additives here. The olive oil is full of healthy fats, and rosemary is known to contain antioxidants and anti-inflammatory compounds.
However, if you’re watching your carb intake or prefer gluten-free options, you might want to indulge in moderation. This focaccia makes a fantastic side dish, but it can be a little heavy if you’re not careful. Just remember, balance is key!
Ingredients
– 4 cups all-purpose flour
– 2 teaspoons instant yeast
– 2 teaspoons salt
– 1/4 cup olive oil, plus more for drizzling
– 1 and 3/4 cups warm water (about 110°F or 43°C)
– 2 tablespoons fresh rosemary, chopped (plus extra for garnishing)
– 1 tablespoon sea salt (for topping)
– 1/2 teaspoon garlic powder (optional)
– 3-4 cloves garlic, thinly sliced (for topping)
*Serves: 12 squares*
How to Make Rosemary Focaccia Bread?
1. In a large bowl, combine the flour, instant yeast, and salt. Mix well to combine.
2. Make a well in the center and add the warm water and 1/4 cup of olive oil. Stir until a rough dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1-2 hours.
5. Once the dough has risen, punch it down and transfer it to a greased 9×13 inch baking pan (or a large baking sheet).
6. Gently stretch and press the dough to fit the pan evenly. Cover again and let it rise for another 30-45 minutes.
7. Preheat your oven to 425°F (220°C) while the dough is rising.
8. After the second rise, use your fingers to dimple the surface of the dough evenly. Drizzle with additional olive oil, then sprinkle with chopped rosemary, sliced garlic, sea salt, and garlic powder if using.
9. Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown on top.
10. Remove from the oven and let cool for a few minutes. Cut into squares, garnish with extra rosemary if desired, and serve warm.
Serving and Variations: Get Creative!
Here’s where you can get a little fancy! You can jazz up your focaccia with different toppings depending on your taste. Try adding sun-dried tomatoes, olives, or even a sprinkle of feta cheese before baking for a Mediterranean twist. Want a spicy kick? Toss in some sliced jalapeños or chili flakes!
You can also serve this focaccia with a dipping oil made from balsamic vinegar and a drizzle of olive oil or slice it up to use for sandwiches!
I really hope you give this Rosemary Focaccia Bread a try – it’s not only a delicious treat but also a wonderful way to bring a little homemade goodness into your home. When you pull that warm, golden bread out of the oven, prepare yourself; it’s likely to disappear before your eyes! I’d love to hear how yours turns out, so don’t forget to share your results. Happy baking!
