You’ll love this foolproof easy focaccia bread recipe, loaded with freshly chopped rosemary and lots of good quality extra virgin olive oil. Use this bread for sandwiches or just dip it in some balsamic vinegar for the perfect appetizer.
Something is amazing about watching dough rise and smelling the yeast, then finally ending up with a delicious loaf at the end of a long process. If you’re new to bread making, focaccia bread is an easy bread to start experimenting with.
It’s got a one-of-a-kind chewy texture and is saturated with olive oil. Cut it into thick slices and make yourself the most awesome grilled cheese sandwich or panini, or just dip it into more olive oil and balsamic vinegar. Either way, you’ll love this delicious bread!
What is rosemary focaccia bread?
Originating in Italy, focaccia bread is a flat-yeasted bread that‘s baked in the oven at a fairly high temperature. It’s traditionally topped with fresh herbs such as rosemary or thyme, but you can go crazy with toppings like caramelized onions or even a sweet-tart cranberry combo.
What ingredients are best for this dough?
Use a good quality extra virgin olive oil because the flavor comes right through the dough.
Fresh rosemary works well, but thyme or grated Parmesan are also great add-ins. I like to sprinkle a flaky sea salt like Maldon on top.
Why dimple the dough?
It’s thought that the dimples in the dough help to give it an even rise. I love how the olive oil pools in all the dimples and enhances the flavor.
To dimple the dough, press the tips of your fingers into the dough until they touch almost to the bottom of the pan. Do this on the surface, but be careful not to rip holes in the dough.
Does my focaccia bread need a special yeast?
I use Red Star Yeast, and you'll be amazed at how simple it can make baking. With three choices to choose from, there's always a yeast to fit your time schedule.
Because I wasn't really in a rush to bake this focaccia bread, I used Red Star's Platinum yeast which gives fantastic texture and taste.
What type of pan to use?
This recipe calls for a 18x13 inch baking pan with a 1 inch lip. You can line the pan with parchment so the dough doesn’t stick.
Rosemary Focaccia bakes up beautifully in a well-oiled cast iron skillet too.
Can focaccia dough be made ahead of time?
Yes. You can make the dough and leave it to rise slowly in the fridge overnight (24 hours). Cover it with plastic wrap and bring it to room temperature before shaping and baking the dough.
The longer you let the dough relax the better the bread will taste.
How do you cut focaccia bread?
I use a serrated knife for bread and cut it in long strips or wedges which are perfect for dunking in olive oil. For sandwiches, I slice it right down the middle—focaccia doesn’t have a thick crust, so it’s easy to slice.
Dipping
This rosemary bread is delicious on its own, but it’s beyond epic if you dip it in a good quality olive oil. Because it’s thick, it works perfectly for slicing in half and using as sandwich bread.
Storing and freezing
I store focaccia right on the counter in a resealable container, although a Ziplock bag works well too. It will last for about 4-5 days at room temperature.
To freeze, wrap it tightly in plastic wrap and seal it in a Ziplock bag. It’s good in the freezer for up to 3 months. Thaw it on the counter to room temperature before serving.
It can also be warmed up in the oven or heated up in a sauté pan. Brush the tops and bottoms of the bread lightly with olive oil, then heat until golden.
Enjoy this airy and flavorful focaccia bread, perfect as an appetizer or in place of regular bread on sandwiches and panini.
Important recipe notes!
This recipe has been tweaked from the original that was posted in 2015. This is a much simpler recipe and comes slightly adapted from Baking with Julia with much better results.
Making focaccia takes time and rushing it will not yield the best results. By letting the dough rest overnight it will be more likely to be chewier and more like a traditional focaccia loaf.
If you can't wait until the next day to continue to make the bread, follow the instructions up until the second rise and then instead of placing the dough into the fridge, place it back into the bowl, cover and let it rise for another hour and a half (third rise) then follow the instructions from that point on.
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