Easy Homemade Rosemary Focaccia

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Easy Homemade Rosemary Focaccia Bread is the tastiest sandwich, and it’s amazing with a bowl of soup. You’ll love this all year long!

This thick Italian flatbread is chewy on the inside, crispy on the outside and full of flavor. Focaccia makes me feel good inside. It’s a little intimidating to think about making your own. How can I make such delicate bread at home? The answer is that it’s a lot easier than you might think.

You can take this basic recipe and top it with countless flavor/ingredient combinations, you can even use it to make flatbread. I like to top mine with rosemary, sea salt and a little pepper. We eat it straight, dip it in olive oil and balsamic vinegar, and even use it to make the most delicious sandwiches. We just put a little deli sliced ​​lunch meat, cheese, maybe some sliced ​​avocado and whatever sauce we like so far and ta-da… put it on a delicious focaccia bread and you get Ordered a sandwich that will make you moan hi. I also use this bread to make pressed Italian picnic sandwiches. Let me tell you, they are special!
Rosemary focaccia bread on a cutting board.
Watch the video to see how easy it is to make your own focaccia at home.You can also check out the rest of my youtube channel I have over 150 video recipes. That’s a lot to drool over!

Rosemary focaccia bread on a cutting board.

Easy Homemade Rosemary Focaccia Bread is the tastiest sandwich, and it’s amazing with a bowl of soup. You’ll love this all year long!

Preparation time 1 Hour 30 minute

cooking time 20 minute

total time 1 Hour 50 minute

raw material

dough

  • 3/4 cup warm water
  • 1/4 cup Extra virgin olive oil
  • 1/2 tablespoon yeast
  • 1/2 tablespoon Salt
  • 2 teaspoon sugar
  • 2 1/2 cup all purpose flour

ingredients

  • 2 teaspoon Extra virgin olive oil
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon sea ​​salt
  • 1/4 teaspoon freshly ground pepper

instruct

  • Dissolve yeast in warm water and olive oil in a large mixing bowl or stand mixer. Add the salt, sugar, and flour and knead a smooth dough (even by hand instead of a mixer, it should take less than 5 minutes). Let rise for 1 to 1 1/2 hours.

  • Sprinkle cornmeal (about 1 tablespoon) on pizza peel or wooden cutting board. Form the risen dough into a ball and flatten it with your hands, stretch or roll it into a nice disc 8-10 inches in diameter. It should only be about 1/2 inch thick. Place it on the prepared board dusted with cornmeal.

  • Wipe the surface of the dough with 2 teaspoons of olive oil. Poke the dough with your fingers to make many small indentations all over the disc. Sprinkle the whole thing with rosemary, sea salt, and cracked pepper (or any combination of flavors you want).

  • Bake on a pizza stone at 425 degrees for about 20 minutes, until golden brown. Place a shallow dish filled with water in the oven with the bread to create a steam oven.

Calories: 1723kcal | carbohydrate: 247G | protein: 33G | fat: 65G | Saturated fat: 9G | sodium: 4087mg | Potassium: 334mg | fiber: 8G | sugar: 8G | calcium: 47mg | iron: 14.8mg