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Olive Oil Rosemary Focaccia Bread

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A soft, airy olive oil rosemary focaccia with a golden, lightly crisp exterior and a tender interior. Finished with generous olive oil and fragrant rosemary, this classic focaccia is simple to make and full of flavor—perfect for serving, dipping, or enjoying on its own.

Ingredients

Units Scale
  • 2 cups bread flour
  • 1 cup warm water (107-112°F)
  • 1 packet active dry yeast
  • 1 teaspoon honey
  • 3 tablespoons olive oil, divided (slightly increased)
  • 1 teaspoon kosher salt
  • 1–1 1/2 tablespoons fresh rosemary, finely chopped
  • Flaky sea salt (for finishing)

Instructions

  1. Place the water in a glass measuring cup and heat in the microwave until it reaches approximately 110°F. Add the yeast and honey, stir briefly, then let sit for 5 minutes until slightly foamy. (See note #1)
  2. In a large mixing bowl, combine the bread flour and kosher salt, stirring to evenly distribute. (See note #2)
  3. Add the yeast mixture and 1 tablespoon of olive oil to the flour, then mix until a shaggy dough forms and no dry flour remains.
  4. Lightly coat a large bowl with 1 tablespoon of olive oil, transfer the dough, cover, and let rise for 6–8 hours at room temperature or 8–16 hours in the refrigerator.
  5. Generously coat a 13×9-inch or 10-inch round baking pan with 1 tablespoon of olive oil, gently deflate the dough, fold the edges inward to form a loose ball, then transfer it smooth side down into the pan.
  6. Gently stretch the dough toward the edges of the pan, cover, and let rise in a warm place for 1–2 hours until relaxed and slightly puffy.
  7. Preheat the oven to 450°F.
  8. In a small bowl, combine 1 tablespoon olive oil with the finely chopped rosemary and let it sit for a few minutes to infuse.
  9. Using your fingertips, press deep dimples across the surface of the dough, drizzle the rosemary oil evenly over the top, and sprinkle with additional kosher salt and flaky sea salt.
  10. Place the pan in the oven, immediately reduce the temperature to 425°F, and bake for 22–25 minutes until golden brown with crisp edges.
  11. Remove from the oven, let cool slightly, then slice and serve warm.

Notes

  1. Activated yeast should begin to foam within a couple of minutes if your yeast is good.
  2. You can use a large mixing bowl and mix by hand, or use a stand mixer fitted with a dough hook.

Find it online: https://foodienoise.com/olive-oil-rosemary-focaccia-bread/