Print

Rosemary Focaccia Bread Recipe Easy Fluffy Homemade Crust

rosemary focaccia bread - featured image
Print Recipe

This easy rosemary focaccia bread is fluffy inside with a golden, crispy crust and loaded with the earthy aroma of fresh rosemary and olive oil. Perfect for family gatherings, gifting, or as a comforting side for any meal.

Ingredients

Scale
  • 4 cups all-purpose flour (500g), spooned and leveled
  • 2 1/4 teaspoons instant yeast (7g)
  • 1 1/2 cups warm water (350ml), about 110°F
  • 1/4 cup olive oil (60ml) for dough, plus more for drizzling
  • 1 tablespoon honey or sugar (15g)
  • 2 teaspoons kosher salt (10g)
  • 2–3 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary, crushed)
  • Sea salt flakes (such as Maldon, for sprinkling)
  • 2 tablespoons olive oil for drizzling (for topping)

Instructions

  1. In a large mixing bowl, combine warm water, honey, and instant yeast. Stir briefly and let sit for about 3 minutes.
  2. Add olive oil and kosher salt. Gradually stir in all-purpose flour using a wooden spoon or dough whisk until a sticky dough forms. Adjust with water or flour as needed for a tacky consistency.
  3. Cover the bowl with plastic wrap or a clean towel and let rise at room temperature until doubled in size, about 45-60 minutes.
  4. Generously drizzle 2 tablespoons olive oil into a 9×13-inch baking pan, coating the bottom and sides.
  5. Scrape the risen dough into the prepared pan. With lightly oiled hands, gently stretch and press the dough to the edges. Cover and let rise again until slightly puffy, about 20-30 minutes.
  6. Preheat oven to 425°F (220°C). With your fingertips, press deep dimples all over the dough. Drizzle 2 more tablespoons olive oil over the top. Sprinkle with chopped rosemary and a generous pinch of flaky sea salt.
  7. Bake on the center rack for 22-28 minutes, until the top is golden brown and the bottom sounds hollow when tapped. Tent with foil if edges brown too quickly.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice into squares or strips and serve warm or at room temperature.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For a chewier bite, swap 1 cup of all-purpose flour for bread flour. Dried rosemary can be used if fresh is unavailable. Add toppings like cherry tomatoes, olives, caramelized onions, or cheese for variations. Focaccia is best served warm but keeps well for 2 days at room temperature or up to a month frozen.

Nutrition

Keywords: focaccia, rosemary bread, easy bread recipe, homemade bread, Italian bread, fluffy focaccia, olive oil bread, vegan bread, dairy-free bread, quick bread

Find it online: https://blingbite.com/rosemary-focaccia-bread-recipe-easy-fluffy-homemade-crust/