Rosemary focaccia is a light savory bread that has a soft interior, a slightly crispy bottom and a dimpled top that’s dusted with salt and hints of rosemary. It is DELICIOUS!
Those salt crystals and rosemary bits you see are from my homemade Rosemary Finishing Salt which is perfect on this focaccia but also great on roasted veggies, grilled meat, pita crisps and baked potatoes. I love when I can use garden herbs to make something so tasty. Yum!
Focaccia is a style of Italian flat bread. It’s a yeast dough made delicious with salt, oil and herbs. Sometimes it is topped with olives, onions, garlic, tomatoes or other grilled veggies. In the spring I like making this caramelized onion and rhubarb focaccia, one of the recipes in my Rhubarb eCookbook. The dimples in focaccia bread are perfect little vessels for holding extra oil and seasoning. The oil keeps the bread both tender and crispy at the same time. In fact, you may be surprised how much oil is used in focaccia – in the dough, on the pan and on top of the dough before and after it’s baked. It’s all part of the deliciousness.
I have made this bread with both canola oil and olive oil. I like using canola oil because it doesn’t impart any flavor when making a recipe – the flavor comes from the star ingredients of the recipe, not the oil. For this rosemary focaccia, however, the oil is one of the star ingredients, so a nice olive oil or some infused canola oil is the way to go. To infuse canola oil with flavor add a clove of garlic and some rosemary or Italian Seasoning to the canola oil and let it rest for 15 to 30 minutes before using in this recipe – you’ll LOVE the extra flavor.
Bake focaccia until golden.
Rosemary Focaccia Recipe
- Combine 2 1/2 cups of flour, yeast, salt, sugar and onion powder. Mix well.
- Form a well in the flour mix and add water and 2 Tbsp oil.
- Stir with a wooden spoon until ingredients are combined and it becomes difficult to continue to stir with a spoon.
- Turn dough mixture onto lightly floured surface.
- Knead dough for 6 – 7 minutes adding more flour only as needed to prevent stickiness. The goal is to work the gluten and make a nice soft stretchy dough, not to try to use up all the flour.
- Shape dough into a ball and coat evenly with 1/2 Tbsp of oil.
- Cover loosely with a towel and let rest for at least 40 minutes.
- Use 1/2 Tbsp of oil to generously coat a 9 x 13” (23 x 33 cm) jelly pan.
- Roll and stretch out dough to cover the pan. Expel as much air as possible in the process.
- Use your fingers to poke dimples into the dough right to the bottom of the pan.
- Use a pastry brush to brush remaining 1 Tbsp oil on top of dimpled dough allowing some to pool in the dimples.
- Sprinkle rosemary salt on top of dough.
- Cover with clean towel and let rest 10 to 15 minutes as oven preheats to 400º F (200º C).
- Bake for 15 to 20 minutes until lightly golden brown.
- Remove from oven and allow to cool 5 minutes before removing from pan and cooling on wire rack.
- Drizzle with more oil if desired.
** Instead of rosemary finishing salt use 1-2 sprigs rosemary, stripped and chopped and 1-2 tsp kosher or sea salt.
Nutrition Facts (per serving)
Giving the Gift of Rosemary Focaccia Bread
It’s easy to turn this recipe into a wonderful gift, mix in a jar or mix in a bag. Here’s what to do.
Rosemary Focaccia Bread Mix – In a Jar or Bag
2 1/2 cups all purpose flour
2 1/4 tsp (1 pkg) instant rise yeast
1/2 tsp salt
1 tsp sugar
1 onion powder
Pour into a jar or plastic bag. Seal well.
Attach Rosemary Focaccia Baking Instructions.
Have you made a focaccia bread before? What’s your favorite topping? If you make a batch, I’d love to see your version, share it on instagram and tag me @getgettys so I can like it.
Want to learn more? Get Getty to facilitate a home cooking session for you, a group of friends or a community group. Getty Stewart is an engaging and enthusiastic facilitator that makes it fun and easy to learn tasty recipes, time-saving tips, and helpful kitchen ideas. She is a Professional Home Economist, author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, mom and veggie gardener.