Made with fresh rosemary, parmesan cheese, and delicious garlic oil, this Rosemary Focaccia Bread is a total winner! Use it for sandwiches, as a side with soups, and more.
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Focaccia Bread
Rosemary Focaccia is a classic Italian bread that has become a beloved favorite in many kitchens around the world. This flatbread is known for its crispy exterior, tender interior, and fragrant aroma of fresh rosemary.
Focaccia has been a staple of Italian cuisine for centuries. It was traditionally made as a simple flatbread, using flour, water, yeast, and salt.
Today, focaccia has evolved into many different varieties, including Rosemary Focaccia. In this version, fresh rosemary is added to the dough, infusing the bread with a delicious herbal flavor that is both subtle and aromatic.
Rosemary Focaccia is a versatile bread that can be served in many ways. It is delicious on its own, sliced and toasted for breakfast or as a snack. It can also be used as a base for sandwiches, paninis, or bruschetta. Some people even use it as a pizza crust, adding their favorite toppings to the bread before baking.
One of the keys to making excellent Rosemary Focaccia is to use high-quality ingredients. This includes using fresh rosemary, good-quality olive oil, and high-gluten flour.
Another important factor is the baking process. To achieve a crispy crust and soft interior, it is best to bake the bread on a hot baking stone or baking sheet. The dough is often dimpled with the fingers before baking, creating little pockets that allow the bread to rise and create a light, airy texture.
Whether enjoyed on its own or as part of a larger meal, Rosemary Focaccia is a delicious and satisfying bread that is sure to please. With its aromatic flavor, crispy texture, and endless serving possibilities, it’s no wonder that this classic Italian flatbread has become a favorite all over the world.
Focaccia Recipe: Ingredients and Equipment
To make Rosemary Focaccia, you will need …
Ingredients
For the dough
- flour, water, and yeast- these ingredients form the base of most bread. Be sure the water is warm (about 115F).
- honey, salt, and parmesan cheese – you’ll add these ingredients to flavor your focaccia bread!
- olive oil – o grease your dough.
For the assembly
- unsalted butter – brush this on your bread so it bakes up nice and brown in the end!
- rosemary leaves – fresh ones, to sprinkle on top of your bread before baking it.
- olive oil – to grease your dough again before baking it.
- parmesan cheese and flake salt – more toppings to sprinkle before the focaccia bread goes in the oven!
- garlic – you’ll cook this to make a delicious garlic oil that you’ll brush on top of the bread once it’s done.
Equipment
- bowl -for making the dough and letting it rise.
- skillet – to cook your yummy garlic oil!
How to make Rosemary Focaccia Bread
Making bread is always a little scary, but if you follow these directions, you’ll be good to go! Once you master it, you have a fantastic recipe at your fingertips for making THE best focaccia bread ever!
Prepare the dough
First, get your yeast going. Place the yeast, water, and honey in a large bowl, and whisk to combine. Let it sit until it’s frothy (about 5-10 minutes). If it’s not frothy within 10 minutes, your yeast has died, and you’ll need to try again!
Second, make your dough. Add 2 tablespoons of olive oil, cheese, and salt to the yeast mixture. Stir to combine. Add the flour to the bowl and stir again until a shaggy dough forms. Knead it a few times by hand in the bowl until you have a smooth ball. Drizzle the remaining olive oil into the bowl and coat the dough in the oil.
Third, let the dough rise. Cover the dough with plastic wrap and place it in the fridge overnight to rise slowly and rest. The next day, brush a 9×13 baking dish with half of the butter. Use a fork and prick the dough a few times, so it deflates. Add the dough to the prepared baking dish. Spread it out and brush the remaining butter over the exposed dough. Cover it with plastic wrap and let it rise again, doubling in size at room temperature (about 2-4 hours).
Bake
Fourth, prep your dough for baking. Preheat the oven to 425°F. Sprinkle the rosemary leaves over the top of the dough and, using your fingers, dimple the dough all over, so it deflates again. Drizzle 2 tablespoons of olive oil on top and use a pastry brush to spread it around, making sure all of the dough is covered with oil. Finally, sprinkle the dough with the parmesan and flake salt.
Fifth, bake the dough. Bake the bread for 20-25 minutes until golden brown.
Finish and serve
Sixth, make the garlic oil. While the bread is baking, make the toasted garlic oil. Place the remaining 3 tablespoons of olive oil into a small skillet and add the thinly sliced garlic. Cook over medium-low heat, occasionally stirring until the garlic is lightly browned but not burned (about 15 minutes).
Finally, serve your bread! Once the bread is out of the oven, drizzle or brush it with garlic oil. Let the bread cool for 10 minutes in the pan, then take it out, cut it, and serve immediately.
Focaccia Bread Recipe: FAQs
This will make one loaf, which you should be able to divide into about 15 servings!
The hands-on prep time is only about 15 minutes, and the cooking time is only 25 minutes. You’ll need to let the dough rise overnight (plus another 4 hours the next day), so it isn’t a fast recipe … but it IS a relatively easy one. For bread, anyway!!
Yes, yes, yes! Don’t skip this step, y’all, much as you might be tempted to. When you let it rise overnight, it results in the airiest focaccia bread ever.
Focaccia is best eaten fresh, but if you have leftovers, it can be stored in an airtight container at room temperature for up to two days. To reheat, simply place the bread in a 350°F oven for 5-10 minutes until heated through.
Focaccia is a versatile bread that can be served with a variety of dishes, such as soups, salads, or pasta. It is also delicious on its own as a snack or appetizer. You can also serve it with olive oil or hummus for dipping. Of course, you can also use it for sandwiches, too!
Other recipes you may enjoy
Rosemary Focaccia Bread
Equipment
Ingredients
For the dough
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 cup warm water 115°F
- 2 tablespoons honey
- ¼ cup olive oil divided
- 2 tablespoons grated parmesan cheese
- 1 teaspoon Kosher salt
- 2 ½ cups all-purpose flour
For assembly
- ¼ cup unsalted butter very soft
- 1 tablespoon fresh rosemary leaves
- 5 tablespoons olive oil divided
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon flake sea salt
- 3 cloves garlic thinly sliced
Instructions
- Place the yeast, water, and honey in a large bowl, and whisk to combine. Let it sit until frothy, 5-10 minutes. Note if it is not frothy by this time, your yeast is dead, and you need to start over with new yeast.
- Add 2 tablespoons of olive oil, cheese, and salt to the yeast mixture and stir to combine. Add the flour to the bowl and stir until a shaggy dough forms. Knead it a few times by hand in the bowl until a smooth ball forms.
- Drizzle the remaining olive oil into the bowl and turn to coat the dough in the oil. Cover with plastic wrap and place in the fridge overnight to slowly rise and rest.
- Brush a 9×13 baking dish with half of the butter all over.
- Use a fork and prick the dough a few times, so it deflates. Add the dough to the prepared baking dish. Spread it out and brush the remaining butter over the exposed dough. Cover with plastic wrap and let it rise, allowing it to double in size at room temperature for about 2-4 hours.
- Preheat the oven to 425°F.
- Sprinkle the rosemary leaves over the top of the dough, and using your fingers, dimple the dough all over so it deflates again. Drizzle 2 tablespoons of olive oil on top and use a pastry brush to spread it around, making sure all of the dough is covered with oil. Sprinkle the parmesan and flake salt evenly over the top.
- Bake for 20-25 minutes until golden brown.
- While the bread is baking, make the toasted garlic oil by placing the remaining 3 tablespoons of olive oil into a small skillet and adding the thinly sliced garlic. Place over medium-low heat, occasionally stirring until the garlic is lightly browned but not burned, about 10-15 minutes.
- Once the bread is out of the oven, drizzle or brush with the garlic oil, let the bread cool for 10 minutes in the pan, then take it out, cut, and serve immediately.
Notes
- You can also serve the garlic oil on the side as a dipping oil for the bread if you don’t want to drizzle it directly on top. Or, you can totally skip this step.
- Letting the dough rise overnight in the fridge makes the end result more light and airy. If you don’t have time to wait, then you can skip the overnight step. Mix the dough as directed, and instead of placing it in the refrigerator, cover it with plastic wrap and let it sit out at room temp until doubled in size, about 2 hours. Continue with the directions as written, but instead of needing an additional 2-4 hours for the second rise, it will most likely be ready in 60-90 minutes. Then continue as the recipe is written.
- This bread is best eaten warm, but you can also enjoy it at room temperature. It makes a fantastic sandwich bread when sliced horizontally in half.
- If you want two smaller loaves, you can use two 9×9-inch baking pans instead of one 9×13-inch pan. Bake for 15-20 minutes or until golden brown.
- Use this as a base and add your favorite flavors. Other yummy additions would be roasted garlic, sun-dried tomatoes, olives, etc.
- To rewarm, place it in a 350° oven for 4-5 minutes until warmed through, do not microwave, as it may make the bread tough.
- Store at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Hi! I haven’t tried making this particular Focaccia bread yet but I certainly intend on doing so. I make Focaccia quite often and after seeing your recipe it is a must try. I have never seen parmesan cheese added to the dough. What a great idea, and the inclusion of garlic oil on top. What’s not to like!