Rosemary Focaccia is my favourite flatbread: easy to make and perfect for any occasion. Learn about the history of focaccia and get our step-by-step recipe guide for this fragrant herb bread.
About this Recipe
By: Silvana Lanzetta
Rosemary Focaccia is one of my all-time favorite breads! This delectable bread has been a staple in my family for generations, and I can still remember the comforting aroma of rosemary and freshly baked bread wafting through our home on lazy Sunday mornings.
My favourite bread
As a child, waking up to the smell of my mum’s rosemary focaccia baking in the oven was pure bliss. The aroma of freshly baked bread and fragrant herbs filled our home and signaled the start of a relaxing Sunday morning. And when it was finally time to slice into the warm bread and pair it with some Parma ham, it was pure heaven.
My kid’s favourite bread!
Now, as an adult, I love making this recipe on my own and sharing it with friends and my kids. My children absolutely love it: the rosemary adds a rich, earthy flavor to the bread that perfectly complements any topping or dish. Plus, the simple ingredients and easy preparation make this recipe a go-to for any occasion.
So, whether you’re looking to impress guests with a homemade bread or simply indulge in a delicious treat, give this Rosemary Focaccia recipe a try. Trust me, it’s worth it!
Focaccia can be a delicious addition to any meal, but it’s also relatively high in calories and sodium, so it’s best enjoyed in moderation as part of a balanced diet.
- Proteins 9% 9%
- Carbs 46% 46%
- Fats 45% 45%
Step by Step Instructions
To start, in a large bowl, mix together the flour, yeast, and salt. Then, add the water and oil and mix well until all the water has been absorbed.
Next, transfer the dough onto a flat working surface and knead vigorously for at least 15 minutes. The longer you knead, the better the result. The dough should be elastic and easy to work with, slightly sticky, but not too soft. If it’s too dry and hard, add a little water, knead it it, then reassess.
After kneading, coat the dough in a little olive oil, put it back in the bowl, cover it with a clean towel, and let it rest for one hour in a warm place. An ideal spot would be in a cold oven with its light on.
Meanwhile, take the rosemary and remove the needles by holding the sprig from the top and sliding the fingers with a decisive downward movement. Chop the needles roughly and set them aside.
Once the dough has doubled in volume, take it out of the bowl onto a lightly floured surface and punch it down. Add the rosemary and knead for a few minutes until the rosemary has been incorporated evenly. Coat the dough in a little olive oil, put it back in the bowl, cover it, and let it rest for another 30 minutes.
Preheat the oven to 200°C/ 400°F/ gas mark 6. Carefully oil an oven tray of about 40cm by 20cm. Take the dough and gently spread it to fit the tray. Cover with a clean towel and let it rest for about 10 minutes.
Now, pour the olive oil over the flattened dough and spread it evenly. Create regular deep dimples all over the surface by pressing with your fingertips. Sprinkle some coarse salt on top. Finally, put it in the oven and bake for 30 minutes or until it has turned a nice golden color.
Once done, take it out of the oven and let it cool down on a rack before serving.
This rosemary focaccia is delicious when served with a platter of Parma ham, speck, coppa, soppressata, 30 months aged Parmesan, Asiago cheese, Cerignola olives, and sundried tomatoes, All of it accompanied by a glass of Tocai Friulano or Sauvignon Vert.