Imagine the tantalizing aroma of freshly baked bread wafting through your kitchen, beckoning family and friends to gather around the table. Homemade Rosemary Focaccia Bread is not just any bread; it’s a warm, inviting masterpiece that elevates any meal to new heights! With its golden crust, fluffy interior, and a sprinkle of fragrant rosemary, this Italian classic is both simple to make and utterly irresistible. Whether you’re a seasoned baker or just starting out, this recipe will guide you through the process of creating a loaf that’s perfect for dipping, topping, or simply enjoying on its own. Ready to impress your taste buds? Let’s dive into the delightful world of focaccia!
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon salt
- 1 packet active dry yeast
- 1 1/2 cups warm water
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt, for topping
Instructions
- In a large mixing bowl, combine the warm water and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes frothy and activated, indicating the yeast is alive and working.
- Add olive oil to the yeast mixture and stir gently to combine. In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution.
- Gradually pour the flour mixture into the wet ingredients, stirring with a wooden spoon or using a stand mixer with a dough hook attachment. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky. The dough should spring back when pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and transfer it to a well-oiled 9x13 inch baking sheet. Gently stretch the dough to fill the entire pan, creating dimples with your fingertips.
- Drizzle additional olive oil over the dough, sprinkle chopped fresh rosemary evenly across the surface, and generously dust with coarse sea salt.
- Cover the dough and let it rise again for 20-30 minutes. Preheat the oven to 425°F (220°C) during this time.
- Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are crispy.
- Remove from the oven and let cool on a wire rack for 10-15 minutes before slicing. Serve warm or at room temperature.
Tips
- Activate Your Yeast: Make sure your water is warm but not too hot; around 110°F (43°C) is ideal. This temperature helps activate the yeast without killing it, ensuring your dough rises beautifully.
- Knead for Success: Kneading is crucial for developing the gluten in the dough, which gives focaccia its chewy texture. Don’t rush this step; aim for a smooth, elastic dough that springs back when pressed.
- Let It Rise: For the best flavor and texture, allow the dough to rise in a warm, draft-free area. You can create a cozy environment by turning your oven on for a minute, then turning it off and placing the dough inside to rise.
- Dimple It Up: When stretching the dough in the baking pan, be sure to create deep dimples with your fingertips. This not only adds a beautiful texture but also helps to hold the olive oil and toppings in place.
- Topping Variations: While rosemary is a classic choice, feel free to experiment with other toppings such as garlic, olives, or sun-dried tomatoes for a unique twist on your focaccia.
- Serve It Fresh: Focaccia is best enjoyed fresh out of the oven, but it can be stored in an airtight container for a few days. Just reheat it slightly before serving to restore its delightful texture.
Nutrition Facts
Calories: 293kcal
Carbohydrates: 48g
Protein: 7g
Fat: 7g
Saturated Fat: g
Cholesterol: 0mg
