Focaccia Bread Recipe

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This deliciously fluffy rosemary focaccia bread is the perfect Italian bread recipe. It’s easy to make too! 

rosemary focaccia bread

This fluffy focaccia bread is topped with rosemary and coarse salt. Since this recipe makes one large sheet tray of bread, it’s the perfect, easy bread recipe for a crowd and is one of my all time favorites. 

Focaccia bread was one of the first recipes I learned to make in culinary school in Italy. It’s a staple in Italy and the Italians love to grab a piece of focaccia for an afternoon snack. 

In Italy they top their focaccia bread with anything from caramelized onions to sun dried tomatoes. They make long sheet pans of the bread and then cut it to order.

Because it is such a convenient food, they eat it whenever and wherever! Italians eat it for a antipasto, snack or for lunch. 

focaccia bread

What is focaccia bread:

Focaccia bread is an Italian yeast bread that is fluffy and thick. Therefore it is typically made in long sheets and topped and eaten like a pizza or used for sandwiches. 

The bread is topped with herbs, spices or flavorings. 

Focaccia bread variations:

Trader Joe's Caprese Flatbread

You can top focaccia bread with a variety of different flavors. It is a blank canvas so be creative and top this delicious bread with whatever toppings you like. Rather, think of it almost like a pizza.

Here are some of my favorite variations.  Try out my 10 Minute Trader Caprese Flatbread recipe for a delicious easy dinner idea. 

  • caramelized onion
  • prosciutto
  • cheese
  • rosemary
  • olives
  • jalapeno cheddar
  • pesto

How to make focaccia bread:

  1. Add sugar and yeast to the bowl of a stand mixer. 
  2. Add warm water and let the mixture sit for 10 minutes to activate the yeast. 
  3. Weigh the flour and add the salt. 
  4. Add the olive oil to the yeast mixture. 
  5. Next add half of the flour and mix on low to combine. 
  6. Add the remaining amount of flour. 
  7. Mix on low for 8 minutes. The dough should be sticky and smooth looking. 
  8. Scrape the hook down with a bench scraper. 
  9. Oil your hands and the bowl and place the dough into the oiled bowl. 
  10. Cover with saran wrap and let rise for 1-1.5 hours or until doubled in size. 
  11. Add olive oil to the sheet tray and spread the dough to fit the pan. Let rise 1 hour. 
  12. Press the dough softly with your fingers to create dimples. Top with toppings of choice. 
  13. Bake at 425 for 20 minutes. 
1
Add sugar and yeast to the bowl of a stand mixer.
2
Add warm water and let the mixture sit for 10 minutes to activate the yeast.
3
Weigh the flour. Add the salt to the flour.
4
Add olive oil to the yeast mixture.
5
Add half of the flour and mix on low to combine.
6
Add the remaining amount of flour.
7
Mix on low for 8 minutes.
8
The dough should be sticky and smooth looking.
9
Scrape the hook down with a bench scraper.
10
Oil your hands and the bowl and place the dough into the oiled bowl. The dough should be sticky.
11
Cover with Saran Wrap. Let rise for 1-1.5 hours or until doubled in size.
12
Add olive oil to the pan and then add the dough. Spread out to fit the pan. Let rise for 1 hour.
13
Press the dough softly with your fingers to create dimples. Top with rosemary and coarse salt.
14
Bake at 425 for 20 minutes.
15
Enjoy with olive oil or balsamic.
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Rosemary Focaccia Bread Recipe:

rosemary focaccia bread

Italian Focaccia Recipe

Yield: Serves 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 3 hours
Total Time: 3 hours 40 minutes

Warm, fluffy rosemary focaccia bread is the perfect Italian bread.

Ingredients

  • 1 teaspoon granulated sugar
  • 2 teaspoons dried yeast
  • 3 1/4 cup warm water
  • 2 lb 4 ounces all purpose unbleached flour
  • 2 teaspoons Kosher salt
  • 2 tablespoons extra virgin olive oil plus 1/4 cup for cooking
  • 2 tablespoons rosemary, removed from stem
  • coarse salt such as Maldon salt

Instructions

  1. Place the sugar and yeast into the bowl of a stand mixer.
  2. Add water and let sit to activate yeast for 10 minutes or until yeast is bubbly.
  3. Weigh the flour and add it to a separate bowl with salt.
  4. When the yeast is active, add 2 tablespoons olive oil and half of the flour and mix on low for 1 minute.
  5. Add the remaining amount of flour and mix for 8 minutes on medium-low speed.
  6. Scrape the hood down with a bench scraper. The dough will be sticky.
  7. Oil your hands and a mixing bowl and place the dough into the oiled bowl.
  8. Cover with saran wrap and let rise for 1-1.5 hours or until doubled in size.
  9. Add 1/4 cup olive oil to a sheet pan and then add the dough. Spread out to fit the pan. Let rise for 1 hour.
  10. Press the dough softly with your fingers to create dimples. Top with rosemary and coarse salt.
  11. Bake 425 for 20 minutes.

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