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Crispy Rosemary Focaccia Bread Recipe

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★★★★★

4.8 from 107 reviews

This Crispy Rosemary Focaccia Bread recipe crafts a golden, crunchy crust with a soft, airy interior using simple pantry ingredients. Infused with fresh rosemary and olive oil, it offers a fragrant, flavorful bread perfect for pairing with soups, salads, or as a standalone snack. The recipe includes step-by-step instructions that guide you through yeast activation, kneading, rising, dimpling, topping, and baking to ensure a perfectly textured and aromatic focaccia with a classic Italian flair.

Ingredients

Scale

Main Ingredients

  • 3 ½ cups (440 grams) all-purpose flour
  • 1 ½ cups (360 ml) warm water (about 105°F/40°C)
  • 2 ¼ tsp (one packet) active dry yeast
  • 1 tsp granulated sugar
  • 1 tbsp fine sea salt
  • ¼ cup (60 ml) extra virgin olive oil plus more for drizzling
  • 2–3 tbsp fresh rosemary sprigs, chopped
  • Coarse sea salt or flaky salt for sprinkling on top

Optional Ingredients

  • 1–2 garlic cloves, finely minced
  • Kosher salt (can substitute for fine sea salt)
  • Herb variations such as thyme or oregano

Instructions

  1. Activate the yeast: In a small bowl, combine 1 ½ cups warm water with 1 tsp granulated sugar and 2 ¼ tsp active dry yeast. Stir gently and let sit for 5-10 minutes until frothy and bubbly to ensure the yeast is active.
  2. Mix the dough: In a large mixing bowl, whisk together 3 ½ cups all-purpose flour and 1 tbsp fine sea salt. Pour in the yeast mixture and ¼ cup extra virgin olive oil. Stir with a wooden spoon or dough whisk until the dough begins to come together and is sticky.
  3. Knead the dough: Transfer dough to a lightly floured surface and knead by hand for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-6 minutes. The dough should remain tacky but manageable.
  4. First rise: Lightly oil a clean bowl, place dough inside, turning to coat all sides with oil. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free area for 1 to 1 ¼ hours until doubled in size.
  5. Prepare the baking pan: Generously oil a half-sheet baking pan (approximately 13×18 inches or 33×46 cm) to prevent sticking and aid in crisp crust formation.
  6. Shape and second rise: Gently transfer the risen dough to the prepared pan. Use your fingers to press and stretch it evenly to fill the pan. Cover and allow to rise for an additional 30-40 minutes until the dough looks puffy.
  7. Dimple the dough: Preheat the oven to 450°F (230°C). Using your fingertips, create deep dimples all over the surface of the dough, which will hold olive oil and herbs.
  8. Add toppings: Drizzle 2-3 tablespoons of olive oil evenly over the dough, letting it pool in the dimples. Sprinkle chopped fresh rosemary and a pinch of coarse sea salt on top. If using garlic, scatter finely minced cloves evenly over the surface.
  9. Bake: Place the pan in the preheated oven and bake for 20-25 minutes until the crust is deeply golden brown and crispy around edges, releasing a fragrant aroma.
  10. Cool and serve: Remove focaccia from the oven and let cool for 10 minutes to allow the crumb to set before slicing into 12 servings. Serve warm or at room temperature.

Notes

  • Do not rush the rising times to develop deep flavor and a light crumb.
  • Use fingertips (not nails) to dimple dough to avoid tearing.
  • Generously oil the pan and dough to achieve a crispy, golden crust.
  • Preheat the oven fully to 450°F (230°C) before baking for best texture.
  • For an extra crispy bottom, bake on a preheated pizza stone or flip the pan halfway through baking carefully.
  • The dough can be refrigerated after the first rise for up to 24 hours; bring it to room temperature before shaping and second rise.

Keywords: focaccia, rosemary focaccia, crispy bread, homemade bread, Italian bread, rosemary bread, easy focaccia, golden crust bread

Find it online: https://cheframi.com/crispy-rosemary-focaccia-bread-recipe/