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Easy Focaccia Bread topped with rosemary and olive oil, fresh out of the oven.

Easy Focaccia Bread — Rosemary Olive Oil

This quick and easy focaccia bread recipe is soft, fluffy, and infused with rosemary and olive oil, making it the perfect addition to any meal.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 8 servings
Course: Appetizer, Bread
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Focaccia Dough Ingredients
  • 2 cups Warm water Not hot, think bath water.
  • 2 teaspoons Active dry yeast or instant yeast
  • 4 cups All purpose flour
  • 1/4 cup Olive oil Use high quality olive oil.
  • 2 teaspoons Salt
  • 2 tablespoons Fresh or dried rosemary
Toppings
  • to taste Flaky salt Optional for the top.

Method
 

Preparation
  1. 1) Wake up the yeast. Pour warm water into a big bowl. Sprinkle in yeast and let it sit for about 5 minutes until it looks foamy.
  2. 2) Make the dough. Stir in flour, salt, and a couple tablespoons of olive oil. Mix until it turns into a shaggy dough.
  3. 3) First rise. Cover the bowl and let the dough rise until doubled, about 45 to 60 minutes.
  4. 4) Stretch into the pan. Pour olive oil into a sheet pan or baking dish, then add the dough and stretch it toward the edges.
  5. 5) Second rise. Cover the pan and let it rise again for 20 to 30 minutes.
  6. 6) Dimple and top. Drizzle more olive oil on top, then press your fingertips into the dough to create dimples. Sprinkle with rosemary and pinch of salt.
  7. 7) Bake. Bake at 425 F for about 20 to 25 minutes, until golden. Let it cool for at least 10 minutes before slicing.

Notes

Tips for making perfect focaccia include using warm water to wake up the yeast, giving the dough a cozy spot to rise, and not adding too much flour. Allowing the bread to cool before slicing helps maintain its texture.