Easy Homemade Rosemary Focaccia makes the most delicious sandwiches and is heavenly along side a bowl of soup. You are going to fall in love and make this all year long!
This thick Italian flat bread is chewy on the inside and crispy on the outside and full of flavor. There’s something about focaccia that just makes me feel good inside. It is kind of intimidating to think about making it yourself. How can I produce such exquisite bread at home? The answer is that it is a lot easier than you probably ever thought.
You can use this base recipe and top it with a myriad of flavor/topping combinations, or even use it to make a flat bread. I like to sprinkle mine with rosemary, sea salt, and a little cracked pepper. We eat it plain, dip it in olive oil and balsamic vinegar, or even use it to make the most delicious sandwiches. We just put a little deli sliced lunch meat, cheese, maybe some avocado slices and whatever sauce we’re currently fixated on and ta-da…put it on delicious focaccia bread and you’ve got yourself a sandwich that will have you groaning with delight. I also use this bread to make Pressed Italian Picnic Sandwiches. Let me tell you, they are something special!
Watch the video to see just how simple it is to make your own focaccia at home. You can also check out the rest of my YouTube Channel where I have more than 150 video recipes. That’s a lot of drooling to do!
Easy Homemade Rosemary Focaccia
Servings
loaf
Print
Easy Homemade Rosemary Focaccia makes the most delicious sandwiches and is heavenly along side a bowl of soup. You are going to fall in love and make this all year long!
Ingredients
Dough
- 3/4 cup warm water
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon yeast
- 1/2 tablespoon salt
- 2 teaspoons sugar
- 2 1/2 cups all-purpose flour
Topping
- 2 teaspoons extra virgin olive oil
- 1 teaspoon dried rosemary
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
Instructions
- Dissolve the yeast in the warm water and olive oil in a large mixing bowl or stand mixer. Stir in the salt, sugar, and flour and knead until it forms a nice smooth dough (which should take less than 5 minutes, even when doing it by hand instead of in a mixer). Let rise 1 to 1 1/2 hours.
- Dust a pizza peel or wooden cutting board with cornmeal (1 tablespoon perhaps). Shape the risen dough into a ball and flatten it out with your hands, stretching it or rolling it into a nice 8-10 inch in diameter disc. It should only be about 1/2 inch thick. Lay it out on the prepared cornmeal-dusted board.
- Rub the surface of the dough with 2 tsp olive oil. Use your fingers to poke at the dough creating lots of little divots over the whole disc. Sprinkle rosemary, sea salt, and cracked pepper over the whole thing (or whatever flavor combination you desire).
- Bake on a pizza stone at 425 degrees for about 20 minutes, until golden brown. Place a shallow pan filled with water in the oven with the bread to create a steam oven.
Notes
Nutrition
Calories: 1723kcal | Carbohydrates: 247g | Protein: 33g | Fat: 65g | Saturated Fat: 9g | Sodium: 4087mg | Potassium: 334mg | Fiber: 8g | Sugar: 8g | Calcium: 47mg | Iron: 14.8mg