Tasty Rosemary Focaccia Bread
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Today, we are sharing with you this tasty and easy focaccia bread recipe.
If you are a bread lover and you always dreamed of making your own at home, this video is made for you.
This delicious rosemary focaccia bread recipe is perfectly soft, fluffy, and satisfyingly chewy. It’s easy to make by hand, and even easier with the help of a stand mixer.
If you happen to be new to working with yeast in bread, don’t let that deter you from making tasty focaccia.
This recipe is incredibly simple to make and absolutely delicious!
Bon appétit!
Difficulty: 
Prep time: 30 mins / Cook time: 20 mins / Servings: 10 portions
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Rosemary Focaccia Bread
1 cup (225ml) - Water
2½ tsp (10g) - Active dry yeast
½ oz (15g) - Rosemary
3⅔ cups (500g) - Flour
½ tbsp (12g) - Salt
1 - Orange
1 - Lemon
¼ cup (60g) - Olive oil
To taste - Cherry tomatoes
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, and mixing bowls.
Rosemary Focaccia Bread
1 - Preheat your oven to 375°F (190°C).
2 - Pour the water into a measuring cup and microwave it for about 1 minute (or until the water temperature is 90°F (32°C)).
3 - Add the active dry yeast to the lukewarm water and mix until well combined using a fork. Then, let it rest for 15 minutes.
4 - Meanwhile, finely chop the fresh rosemary like so.
Tip: We recommend you use a Santoku knife for this task. Sabatier knives are excellent French blades we recommend for professional and home cooks. We also love this reversible cutting board with integrated hand grips from John Boos.
5 - Combine the flour, chopped rosemary, and salt in the stand mixer bowl.
6 - Zest the orange and the lemon using a zester.
7 - Pour the yeast mix and the olive oil in.
8 - Knead the dough for about 15 minutes using the hook attachment of the stand mixer.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
9 - Drizzle about 1 tablespoon of olive oil over your countertop, spread it with your hand, and shape the focaccia dough into a ball. We are showing you how here.
10 - Place the dough in a bowl greased with some olive oil. Cover it with a kitchen towel (or some food wrap) and let it proof for 1 hour.
11 - Gently spread the focaccia directly on a sheet pan with a silicone mat (or some parchment paper). Cover it with a kitchen towel and let it proof again for 1 hour.
12 - In the meantime, cut the cherry tomatoes in half.
Tip: We recommend you use a paring knife for this task.
13 - Once the focaccia has proofed, pour a generous amount of olive oil over it and spread it evenly by hand (or with a pastry brush (boar/silicone)).
Tip: These glass dispenser bottles are great for olive oil, vinegar, or even salad dressings.
14 - Dig little holes in the dough using your fingers and fill them with the cherry tomato halves.
Tip: The more olive oil you pour over your focaccia before baking, the more flavors you will get.
15 - Sprinkle some sea salt on top of the focaccia and bake it at 375°F (190°C) for about 20 minutes.
16 - When the focaccia is baked and still hot, drizzle more olive oil on top and sprinkle some fresh chopped rosemary for extra flavor.
17 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.