Focaccia with Rosemary
A soft, airy focaccia with a crisp golden crust, enriched with olive oil and fresh rosemary. Light, flavorful, and perfect alongside vegetables, proteins, or on its own.
Serves: 8 | Prep Time: 20 minutes (plus rising time) | Cook Time: 20–25 minutes
Ingredients
2¼ teaspoons active dry yeast (1 packet)
2 cups lukewarm water
4 cups all-purpose flour
⅓ cup olive oil, plus 2 tablespoons for finishing
1 tablespoon finely chopped fresh rosemary
1 tablespoon whole rosemary leaves
freshly ground black pepper (optional)
Instructions
In a large bowl, dissolve the yeast in the lukewarm water. Let it sit for 5–10 minutes until foamy.
Add the olive oil and chopped rosemary.
Gradually add the flour, mixing until a soft dough forms.
Turn onto a floured surface and knead for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise until doubled, about 1–1½ hours.
Preheat the oven to 400°F.
Press the dough into a lightly oiled 9x13-inch pan (or divide into smaller pans).
Cover and let rise again for 30–40 minutes.
Drizzle with olive oil, then press dimples into the surface with your fingertips.
Sprinkle with rosemary and black pepper if using.
Bake for 20–25 minutes until golden brown.
Bread Machine Option
Add water, olive oil, flour, and yeast to the bread machine in the manufacturer’s recommended order.
Select the dough cycle and allow it to complete.
Transfer dough to an oiled pan, press into shape, and let rise for 30–40 minutes.
Dimple, top with oil and rosemary, and bake at 400°F for 20–25 minutes.
Cook’s Note
This dough is intentionally slightly sticky—avoid adding too much extra flour. A generous drizzle of olive oil before baking helps create the signature crisp crust.