Herb-Infused Rosemary Focaccia
Experience the irresistible aroma of freshly baked bread combined with the earthy notes of rosemary in this delightful Herb-Infused Rosemary Focaccia. Perfectly crispy on the outside and soft on the inside, this focaccia is not only a treat for the senses but also incredibly versatile. Whether served as an appetizer, a side with soups or salads, or as the perfect base for sandwiches, this bread will be a favorite at your dining table. The combination of olive oil and sea salt creates a wonderfully savory crust that will leave your guests raving. Ideal for family gatherings or quiet dinners at home, this recipe offers a touch of Italian cuisine to your kitchen.
4
Servings
500
Calories
7
Ingredients
Ingredients
Bread flour
5 1/2 cups (Unsifted)
Fast rising yeast
1 (1/4 ounce) package (Active)
Fresh rosemary
2 tablespoons, divided (Chopped)
Salt
1 1/2 teaspoons (Regular sea or table salt)
Warm water
2 cups (Temperature between 120°F-130°F)
Olive oil
4 tablespoons, divided (Extra virgin recommended)
Kosher salt or sea salt
1 teaspoon (For topping)
Instructions
1
In a large mixing bowl, combine the bread flour, fast rising yeast, 1 tablespoon of chopped fresh rosemary, and 1 1/2 teaspoons of salt.
2
Pour in the warm water (120°F to 130°F) and 3 tablespoons of olive oil. Mix vigorously with a wooden spoon until well combined and the dough becomes sticky, which should take about 5 minutes.
3
Cover the mixing bowl with a clean kitchen towel and place it in a warm, draft-free area to rise until the dough has doubled in size, approximately 40 minutes.
4
Once risen, turn the dough out onto a floured surface and gently knead for about one minute until smooth.
5
Prepare two large baking sheets or baking stones by lightly oiling them with olive oil.
6
Divide the dough in half and shape each half into a ball. Place one ball of dough onto each prepared baking sheet.
7
Using your hands, gently press or roll each dough ball out to form a 10-inch round shape.
8
Cover the rounds with clean towels and allow them to rise for an additional 30 minutes, until they have doubled in size.
9
Preheat your oven to 400°F (200°C).
10
After the second rise, use your fingertips to create dimples all over the surface of each focaccia. Brush each round with the remaining 1/2 tablespoon of olive oil.
11
Sprinkle the remaining chopped rosemary and a generous pinch of sea salt over the top of each focaccia.
12
Bake in the preheated oven for 15 minutes, or until the focaccia is golden brown and the edges are crispy.
13
Once baked, remove from the oven, let cool slightly, then cut into wedges and serve warm.
Nutrition Information
17.5g
Fat
75g
Carbs
12.5g
Protein
3.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Rosemary Focaccia?
It is a savory Italian-style bread that is crispy on the outside and soft on the inside, infused with the earthy aroma of fresh rosemary.
What type of flour should I use for this focaccia?
The recipe requires 5 1/2 cups of unsifted bread flour for the best texture.
What kind of yeast is needed?
You will need one 1/4 ounce package of fast rising active yeast.
Can I use fresh rosemary?
Yes, the recipe calls for 2 tablespoons of chopped fresh rosemary, divided between the dough and the topping.
What is the ideal water temperature for the dough?
The warm water should be between 120°F and 130°F to properly activate the yeast.
How much olive oil is required?
A total of 4 tablespoons of olive oil is used, with extra virgin olive oil being recommended.
How many servings does this recipe yield?
This recipe makes 4 servings.
How many calories are in one serving of this focaccia?
There are 500 calories per serving.
What is the fat content per serving?
Each serving contains 17.5g of fat.
How many carbohydrates are in a serving?
There are 75g of carbohydrates per serving.
How much protein is in the Herb-Infused Rosemary Focaccia?
Each serving provides 12.5g of protein.
How much fiber does this bread contain?
There are 3.75g of fiber per serving.
What temperature should the oven be set to?
Preheat your oven to 400°F (200°C).
How long does the focaccia need to bake?
The baking time is approximately 15 minutes or until golden brown.
How long is the first rise time?
The dough should rise for about 40 minutes until it has doubled in size.
How long is the second rise time?
After shaping, the dough rounds should rise for an additional 30 minutes.
Why do you dimple the dough?
Dimpling the surface with your fingertips creates pockets to hold the olive oil and rosemary topping.
What kind of salt is used for the topping?
One teaspoon of kosher salt or sea salt is used for the topping.
How do I mix the dough?
Mix the ingredients vigorously with a wooden spoon for about 5 minutes until the dough becomes sticky.
Is kneading required for this recipe?
Yes, after the first rise, gently knead the dough on a floured surface for about one minute until smooth.
How should the dough be shaped?
Divide the dough in half and shape each into a 10-inch round.
What baking surface should I use?
You can use two large baking sheets or baking stones that have been lightly oiled.
What can I serve with rosemary focaccia?
It is excellent as an appetizer, a side for soups and salads, or as a base for sandwiches.
Is there any sugar in this recipe?
No, this recipe does not contain any added sugar.
How many ingredients are in this recipe?
There are 7 main ingredients: bread flour, yeast, rosemary, salt, water, olive oil, and topping salt.
What should the dough look like after mixing?
The dough should be sticky after the initial 5-minute mixing period.
Can I use table salt inside the dough?
Yes, you can use regular sea salt or table salt for the 1 1/2 teaspoons mixed into the dough.
Where should I let the dough rise?
Place the covered bowl in a warm, draft-free area for the best rising results.
What gives the focaccia its savory crust?
The combination of olive oil and sea salt applied before baking creates the savory crust.
Should the bread be served hot or cold?
It is best served warm, shortly after cooling slightly from the oven.