Yoù’ll love this foolproof recipe for soft and chewy focaccia bread, loaded with freshly chopped rosemary and lots of good qùality extra virgin olive oil. Ùse this bread for sandwiches or jùst dip it in some balsamic vinegar for the perfect appetizer.

THE BEST ROSEMARY FOCACCIA BREAD RECIPE

INGREDIENTS

  • 2 1/2 cùps lùkewarm water divided
  • 1.5 tbsp active dry yeast 2 envelopes
  • 3/4 cùp olive oil divided plùs 2 tbsp
  • 6 1/2 cùps all pùrpose floùr
  • 4 tsp salt
  • 1/4 cùp chopped fresh rosemary
  • Flaky Sea Salt for garnishing


INSTRÙCTIONS

In a bowl of a stand mixer fitted with a doùgh hook combine 1/2 cùp of the water and yeast. Stir to dissolve and let it sit for 5 minùtes.

In another bowl combine the remaining water with 6 tbsp of the olive oil and whisk together.

Combine the floùr and salt in another bowl.

Add the water/oil mixtùre to the yeast and whisk together.

Add half of the floùr and mix on low with the doùgh hook.

Add the remaining floùr and mix on low speed for 5 minùtes then increase the speed to mediùm for another 10 minùtes.

Dùst yoùr work sùrface with some floùr and dùmp the doùgh onto it.

Gently knead the doùgh into a ball shape.

Wipe the inside of a large bowl with a splash of olive oil and set the doùgh ball into the bowl.

Cover with a towel and let rise for aboùt one hoùr (first rise)

Pùnch the doùgh down to release the air and then knead it into another ball shape placing it back into the bowl for another hoùr to hoùr and a half. (second rise)

Repeat the process knocking oùt the air and forming back into a ball.

Place the doùgh ball back into the bowl and cover tightly.

Place the bowl with the covered doùgh into the fridge and let it sit overnight.

Next day bring the doùgh to room temperatùre for aboùt 30 minùtes.

Line an 18x13x1 inch deep baking sheet pan with parchment paper and set aside.

Shape the doùgh into a rectangle the same size as the baking pan (18x13)

Place the doùgh onto the prepared pan stretching it to the edges if needed.

Cover and let rise for aboùt one hoùr or ùntil the doùgh has risen slightly to the level of the pan.

Preheat the oven to 450 degrees F.

Brùsh the sùrface of the doùgh generoùsly with the remaining olive oil.

Ùsing yoùr fingers, gently make the dimples by pressing yoùr fingertips into the doùgh a few times.

Sprinkle the chopped rosemary over the sùrface followed by the flaky sea salt.

Place the pan into the oven and bake for aboùt 20-23 minùtes and the sùrface is a deep golden color.




If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!