Focaccia with Fresh Rosemary
This Focaccia with Fresh Rosemary is one of my absolute favorite focaccia recipes to make. Super easy to make. Nothing better than fresh bread!
I just love Focaccia with Fresh Rosemary and some olive oil. This is one of my favorite focaccia recipes to make. There’s nothing like fresh focaccia right out of the oven.
I’ve made rosemary focaccia many times using different techniques and this recipe has become one of my preferred methods. Check out my Easy Rosemary Focaccia recipe or my Skillet Rosemary Focaccia Bread recipe. Both delicious as well.
This focaccia recipe requires you to use dough from my Artisan Bread Dough Master Recipe. This easy to make dough recipe is the basis for many delicious bread recipes. Once you make it a few times you will be able to easily make all kinds of bread recipes.
What is Rising & Proofing
Rising is the process where carbon dioxide makes the dough rise and develop flavor. Put the dough in a lightly oiled bowl (olive oil or non-stick spray) and cover with a tea towel or plastic wrap. The dough should be left in a warm location until it has doubled in size.
Proofing basically means the last rise of the dough in its final shape (e.g. bun, loaf, etc.) before baking. Many factors come into play for how long it will take to prove the dough. You can tell when the dough is ready for baking when the dough springs back after you gently press the dough with your finger.
Tips
- Instead of using a towel or plastic wrap to cover the bowl for the proofing process, you can use a shower cap! The elastic in the cap helps seal the dough and they can be washed and re-used!
To make clean-up even easier, spray a little non-stick spray on the underside of the cap so the dough doesn’t stick to it.
Gather your Ingredients
You will need the following ingredients to make this Focaccia with Fresh Rosemary recipe (see recipe card for quantities): Artisan Bread Dough, All Purpose Flour, Olive Oil, Kosher Salt, Water and Fresh Rosemary.
How to Make Focaccia with Fresh Rosemary
- Place dough on a floured surface and dust very lightly with flour. Pat the dough into an 8-inch square. Work the dough as little as possible adding flour as necessary. The dough should feel soft and smooth all over, but not sticky.
- Pour 1 tablespoon of the olive oil into a baking pan and brush the bottom and sides with the oil. Transfer the dough to the baking pan and pat it to fit.
- In a small bowl make a slurry with remaining olive oil and 1 tablespoon of water. Brush the slurry over the dough then sprinkle with fresh rosemary. Cover with a tea towel and let proof at room temperature for 40 minutes.
- About 30 minutes before baking, place a broiler pan on the lower shelf and the baking stone on the middle shelf of the oven. Preheat to 450°F.
- Using the handle of a wooden spoon, dimple the flatbread at 2-inch intervals. Place the focaccia on the hot stone. Pour the hot water into the broiler pan.
- Bake for 25 to 27 minutes or until the crust is lightly browned. Remove from pan and transfer to a wire rack to cool.
Focaccia with Fresh Rosemary
Equipment
- Bowl for Mixing
- Baking Sheet
Ingredients
- 15 oz Artisan Bread Dough Master Recipe
- All Purpose Flour
- 2 Tbsp Olive Oil, divided
- ½ Tsp Kosher Salt
- 1 Tbsp Water
- 1 Tbsp Fresh Rosemary
- 2 cups Water, hot
Instructions
- Place dough on a floured surface and dust very lightly with flour. Pat the dough into an 8-inch square. Work the dough as little as possible adding flour as necessary. The dough should feel soft and smooth all over, but not sticky.
- Pour 1 tablespoon of the olive oil into a baking pan and brush the bottom and sides with the oil. Transfer the dough to the baking pan and pat to fit.
- In a small bowl make a slurry with remaining olive oil and 1 tablespoon of water. Brush the slurry over the dough then sprinkle with fresh rosemary. Cover with a tea towel and let proof at room temperature for 40 minutes.
- About 30 minutes before baking, place a broiler pan on the lower shelf and the baking stone on the middle shelf of the oven. Preheat to 450°F.
- Using the handle of a wooden spoon, dimple the flatbread at 2-inch intervals. Place the focaccia on the hot stone. Pour the hot water into the broiler pan.
- Bake for 25 to 27 minutes or until the crust is lightly browned. Remove from pan and transfer to a wire rack to cool.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I just love Rosemary, but had never made this bread. I decided to make it yesterday as I was bored from staying in the house re Covid 19, but knew that it was necessary. I had all the ingredients on hand so it was not hard. The bread turned out just as expected and I just loved it. The crispness on the outside and the softness of the inside was just delicious. Will keep this recipe for my friends.