Rosemary Focaccia Bread, the most delicious homemade Italian bread that can be enjoyed as a side dish or just on its own. It's a lot easier to make than you think, and a lot tastier than any store-bought version. Full of flavour, and baked to perfection, my rosemary focaccia is a real treat.
Making bread is certainly an art. Good old days when we used to consume only freshly-baked homemade bread. I know it's easier to buy the ready-made one, but, although there's an abundance of choices out there, the quality is rather poor. And I can't even say cheap price either.
This traditional Italian bread is one of its kind. Baked to perfection, with olive oil being a key ingredient, and the rosemary bringing so much flavour, it's hard to have only one piece.
I was nearly in a carbs coma after eating way too much focaccia today, although I did enjoy every single mouthful. Back to my low-carb resolutions tomorrow, I hope.
What is focaccia?
Focaccia is a flat Italian bread that has the texture of a pizza dough. It's beautifully fragrant, with rosemary being one of the most popular herb choice. Other common toppings are thyme, olives, cherry tomatoes, garlic, potatoes, grapes and so on.
- strong white bread flour - it's way better than regular plain flour when it comes to making bread
- yeast - I used fast-action dried yeast
- salt - any kind
- olive oil - I do not recommend any other vegetable oil for this recipe
- rosemary - fresh of dried
Step-by-step photos and instructions
- First, sift the flour, add the yeast, salt and warm water, olive oil and knead well into a dough. Add more flour if necessary, we need a non-stick dough that is nicely stretched.
- Shape it into a dough, brush with olive oil and leave to prove until it doubles its size
- Roll it into a round, then leave to prove again on a baking tray until it rises beautifully
- Mix the oil, water and rosemary, pour it over the dough, then use your finger to poke it in several places
- Bake in the preheated oven at 220 degrees Celsius (430 Fahrenheit) for 20 minutes or until golden
Now, my recipe uses extra olive oil and water as a finishing touch before being baked. It's not a very common technique, but it works wonders, so I highly recommend this step.
Other bread recipes
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- 325 g strong white bread flour
- 2 teaspoon dried fast-action yeast
- 1 teaspoon salt
- 2 tablespoon olive oil
- 200 ml warm water
- 30 ml warm water
- 30 ml olive oil
- 1 tablespoon dried rosemary
- In a large bowl, sift the flour, add the yeast, salt, water and oil, and knead well into a dough for at least 5 minutes.
- Add more flour if necessary, until the dough no longer sticks to the hands and is stretchy.
- Brush with olive oil, cover with a clean towel, and leave to prove for 2 hours or until it doubles in size.
- Use a rolling pin to roll into a circle, then transfer to a baking tray and leave to prove again for at least 30 minutes.
- Mix the warm water with oil and rosemary, and drizzle it over the dough.
- Use your finger to poke the dough in several places
- Bake in the preheated oven at 220 degrees Celsius (430 Fahrenheit) for 20 minutes or until golden.
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.