Oh my goodness, let me tell you about the joy of making Rosemary Focaccia at home! The moment you mix the dough and the aroma of fresh rosemary fills your kitchen, you’ll feel transported to a sunny Italian terrace. There’s something so special about pulling a golden-brown loaf from the oven, its delightful scent wrapping around you like a warm hug. I remember the first time I baked this beautiful bread, inspired by my Italian grandmother’s recipes. It’s not just about the taste; it’s about creating memories and sharing a piece of Italy with loved ones. Trust me, you’ll adore it!
Ingredients List
- 4 cups all-purpose flour – This is the base of your focaccia, giving it that lovely structure.
- 2 teaspoons salt – It enhances the flavor of the bread and balances the richness of the olive oil.
- 1 packet active dry yeast (2 1/4 teaspoons) – This is key for that wonderful rise, making your focaccia fluffy and light.
- 1 3/4 cups warm water – It’s important for activating the yeast; aim for water that’s warm to the touch but not hot!
- 1/4 cup olive oil – A must for that rich flavor and to give your focaccia a beautiful crust.
- 2 tablespoons fresh rosemary, chopped – This adds the signature herbaceous aroma and flavor that makes rosemary focaccia so special.
How to Prepare Rosemary Focaccia
Making Rosemary Focaccia is a delightful journey that’s easier than you might think! Follow these steps, and I promise you’ll end up with a gorgeous loaf that smells heavenly and tastes even better.
Step-by-Step Instructions
- First things first, grab a medium-sized bowl and combine 1 3/4 cups of warm water with 1 packet of active dry yeast (2 1/4 teaspoons). Let it sit for about 5 minutes until it becomes frothy. This means your yeast is alive and kicking!
- Next, in a large mixing bowl, combine 4 cups of all-purpose flour and 2 teaspoons of salt. Make a little well in the center and pour in the yeast mixture along with 1/4 cup of olive oil. Mix everything together until it starts to form a dough. You can use a wooden spoon or even your hands; it’s totally up to you!
- Now comes the fun part! Knead the dough on a floured surface for about 5 to 7 minutes. You want it to be smooth and elastic. If it feels too sticky, sprinkle a bit more flour as you knead.
- Once kneaded, place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until it has doubled in size. I love to place mine near a sunny window!
- While that’s happening, preheat your oven to 425°F (220°C). This step is crucial to get that perfect golden crust.
- After the dough has risen, punch it down gently to release the air, and then transfer it to a greased baking sheet. Spread it out with your fingers to fit the sheet. Don’t worry about perfection; a rustic look is charming!
- Now, make dimples all over the dough with your fingers—this is where the olive oil will pool later. Drizzle some more olive oil on top and sprinkle with the 2 tablespoons of chopped fresh rosemary.
- Finally, bake your focaccia in the preheated oven for about 20 to 25 minutes or until it’s gloriously golden brown. The aroma will be irresistible!
Nutritional Information
This Rosemary Focaccia is not just a treat for your taste buds, but it’s also relatively balanced! Each slice (about 1/12 of the loaf) contains approximately:
- Calories: 180
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 250mg
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Sugar: 0g
Keep in mind, these values are estimates and can vary based on specific ingredients used. Enjoy this delicious bread as part of a balanced diet!
Why You’ll Love This Recipe
- Quick preparation with simple ingredients
- Easy steps that anyone can follow
- Flavorful result that’s perfect for sharing
- Versatile serving options—great as a side, snack, or appetizer
- Fresh aroma that fills your kitchen with warmth
Tips for Success
To ensure your Rosemary Focaccia turns out perfect every time, here are a few handy tips! First, make sure your water is warm but not hot—too much heat can kill the yeast. When kneading, don’t rush it; that 5 to 7 minutes of kneading is crucial for developing gluten, which gives your bread that lovely texture. If your dough feels too sticky, sprinkle in a little extra flour, but avoid overdoing it! Lastly, let your focaccia rise in a warm, draft-free spot; warmth is your friend here. And remember, a little olive oil on top before baking makes for a beautifully crisp crust!
Variations
One of the best things about Rosemary Focaccia is how versatile it is! Feel free to mix it up by adding different herbs like thyme or oregano for a flavor twist. You could even sprinkle in some garlic powder for a savory kick! If you’re in the mood for something a little sweeter, try topping with sliced tomatoes and a sprinkle of sea salt, or add olives and sun-dried tomatoes for extra flavor. The possibilities are endless, so get creative and make it your own!
Storage & Reheating Instructions
To store your leftover Rosemary Focaccia, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It’ll keep well at room temperature for about 2 days, or you can pop it in the fridge for up to a week. When you’re ready to enjoy it again, simply reheat in a 350°F (175°C) oven for about 10 minutes to revive that lovely crust and aroma!
FAQ Section
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour will give your Rosemary Focaccia a nuttier flavor and a bit denser texture. Just keep in mind that you might need to adjust the water slightly, as whole wheat flour absorbs more moisture.
What if my dough isn’t rising?
Don’t panic! If your dough isn’t rising, it could be that the yeast was too old or the water was too hot. Make sure the water is warm, around 100°F (38°C), and give it a bit more time to rise in a warm spot.
Can I add toppings to my focaccia?
Yes! Feel free to get creative with toppings. Besides rosemary, you can add sliced olives, cherry tomatoes, or even cheese on top before baking for an extra flavor boost!
How should I serve Rosemary Focaccia?
This bread is delicious on its own but also pairs wonderfully with olive oil for dipping or alongside soups and salads. It’s perfect for sharing at gatherings!
Rosemary Focaccia: 7 Reasons You’ll Fall in Love
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A savory Italian bread topped with fresh rosemary and olive oil.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 3/4 cups warm water
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
Instructions
- In a bowl, combine warm water and yeast. Let it sit for 5 minutes.
- Add flour, salt, and olive oil to the yeast mixture. Mix until combined.
- Knead the dough for 5-7 minutes until smooth.
- Place the dough in a greased bowl and cover. Let it rise for 1 hour.
- Preheat the oven to 425°F (220°C).
- After rising, punch down the dough and spread it on a greased baking sheet.
- Make dimples in the dough with your fingers and drizzle with olive oil.
- Sprinkle rosemary on top.
- Bake for 20-25 minutes until golden brown.
Notes
- Let the focaccia cool before slicing.
- Store leftovers in an airtight container.
- Can be served with balsamic vinegar for dipping.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Rosemary Focaccia, Italian Bread, Savory Bread