Easy Rosemary Focaccia Bread Recipe

If you’re looking for a bread that feels like a warm hug from the inside out, then this Easy Rosemary Focaccia Bread Recipe is exactly what you need. Imagine crisp, golden crusts giving way to soft, tender crumb infused with fragrant fresh rosemary and olive oil. This recipe is beginner-friendly and requires no kneading, thanks to a flavorful biga that adds depth and texture to the dough. In less than an afternoon, you’ll have home-baked focaccia that’s perfect for everything from sandwiches to dipping or just enjoying straight from the pan.

Ingredients You’ll Need

Don’t let the simplicity of these ingredients fool you. Each one plays a crucial role in creating the perfect balance of flavor, texture, and color in your focaccia bread. From the aromatic rosemary to the golden olive oil, every element brings something special to the table.

• ½ cup all-purpose flour (for biga): Provides the base for the biga, adding subtle fermentation flavor.
• 1/3 cup warm water (100-110°F, for biga): Activates the yeast and hydrates the flour in the biga.
• ¼ teaspoon instant yeast (for biga): Jumpstarts fermentation, giving your focaccia extra depth.
• 2 ½ cups all-purpose flour (for dough): The main structure of the focaccia’s tender crumb.
• 1 ¼ cups warm water (100-110°F, for dough): Hydrates the dough for that soft and airy texture.
• 1 teaspoon instant yeast (for dough): Ensures the bread rises beautifully without fuss.
• 3 teaspoons kosher salt: Enhances flavor and controls yeast activity in the dough.
• 4 tablespoons extra-virgin olive oil: Adds richness, moisture, and that signature focaccia flavor.
• 2 tablespoons chopped fresh rosemary: Brings a fragrant herbal brightness that’s classic and irresistible.

How to Make Easy Rosemary Focaccia Bread Recipe

Step 1: Make the Biga

Start by mixing the ½ cup flour, warm water, and ¼ teaspoon instant yeast in a large bowl until a wet, sticky ball forms with no dry flour left. Cover it tightly and leave it to ferment at room temperature for 24 hours. This slow fermentation is what gives your focaccia that fantastic depth and complexity in flavor.

Step 2: Prepare the Dough

Into the biga, stir 2 ½ cups flour, 1 ¼ cups warm water, and 1 teaspoon instant yeast until you have a wet, sticky dough. Cover and let it rest for 15 minutes. This brief rest helps the flour fully hydrate.

Step 3: Add Salt and First Rise

Sprinkle 2 teaspoons kosher salt over the dough and mix it in thoroughly. Cover again and let it rise for 30 minutes to develop flavor and begin the gentle rise.

Step 4: Folding Technique

Spray a spatula with nonstick spray, then gently fold the dough over itself by stretching and folding the edges toward the center. Rotate the bowl 90 degrees and repeat until you’ve folded the dough eight times. This folding creates wonderful gluten structure without kneading. Cover and let rise for another 30 minutes.

Step 5: Repeat Folding and Rising

Repeat the folding and 30-minute rising process two more times. Each cycle strengthens the dough and improves its airy texture. Meanwhile, position your oven rack with a baking stone and preheat the oven to 500°F for at least 30 minutes to ensure a hot baking surface.

Step 6: Shape the Dough

Transfer the dough to a lightly floured surface, dust it with flour, and divide it in half. Shape each half into a 5-inch round by gently tucking edges under. Coat two 9-inch cake pans with olive oil and sprinkle with ½ teaspoon kosher salt each. Place the shaped dough in pans, coat bottoms and sides by sliding dough around, then flip dough over. Cover with plastic wrap and let rest for 5 minutes.

Step 7: Dimpling and Topping

Using your fingertips, gently press the dough out toward the edges of the pan. Poke the surface 25 to 30 times with a fork, popping any large bubbles. Sprinkle the dough evenly with fresh rosemary. Let the dough rest 5 to 10 minutes until it becomes slightly bubbly.

Step 8: Baking

Place the pans on the hot baking stone and immediately reduce oven temperature to 450°F. Bake for 22 to 25 minutes, swapping pan positions halfway through to ensure even browning. The focaccia is ready when the tops are beautifully golden.

Step 9: Cooling

Transfer the pans to a wire rack and cool for 5 minutes. Remove the loaves from the pans and let them cool on the rack for an additional 30 minutes before slicing. This cooling step helps the bread set perfectly.

How to Serve Easy Rosemary Focaccia Bread Recipe

Garnishes

To elevate your focaccia, sprinkle a pinch of flaky sea salt or a drizzle of extra-virgin olive oil right before serving. Fresh rosemary sprigs or a light dusting of cracked black pepper adds a lovely finishing touch that awakens all the senses.

Side Dishes

This focaccia pairs beautifully with soups like tomato bisque or hearty minestrone. It also complements fresh salads, roasted vegetables, and charcuterie boards perfectly. The bread’s light but flavorful nature makes it a versatile side star for many meals.

Creative Ways to Present

Try slicing your focaccia horizontally to make rustic sandwiches filled with mozzarella, tomatoes, and basil. Or cut into strips for dipping in balsamic vinegar and olive oil. You can also toast slices lightly and use them as crostini topped with tapenade or whipped ricotta for an elegant appetizer.

Make Ahead and Storage

Storing Leftovers

Wrap your focaccia tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days, where it will retain freshness and softness without drying out.

Freezing

If you want to keep focaccia longer, freeze wrapped loaves in freezer-safe bags. Frozen focaccia stays fresh up to one month. When ready to enjoy, thaw at room temperature or gently warm it while wrapped in foil.

Reheating

Reheat focaccia in a 350°F oven for about 8 to 10 minutes to revive its crisp edges and warm, fluffy interior. You can also warm individual slices in a toaster oven or on a skillet for a quick fix that tastes fresh-baked.

FAQs

Can I make this recipe without a biga?

While the biga adds wonderful flavor and texture, you can skip it if you’re short on time. Your focaccia will still be tasty but with slightly less complexity and chew. Just mix all ingredients together and let the dough rise as usual.

What type of rosemary is best for this focaccia?

Fresh rosemary works best because its aromatic oils infuse beautifully as the bread bakes. If you only have dried rosemary, use it sparingly to avoid a bitter taste.

Can I substitute all-purpose flour with whole wheat?

You can use whole wheat flour but expect a denser texture and nuttier flavor. For best results, consider using a blend of half whole wheat and half all-purpose flour to keep the focaccia light.

Is this recipe suitable for beginner bakers?

Absolutely! This Easy Rosemary Focaccia Bread Recipe is designed with beginners in mind, especially since it requires no kneading and uses simple folding instead. Plus, the biga does much of the work by building flavor during its slow rise.

How do I know when the focaccia is fully baked?

The tops should be golden brown and the bread will sound hollow when tapped on the bottom. The internal crumb will be chewy but fully set, not gummy. If you’re unsure, give it a few extra minutes but keep a close eye to avoid burning.

Final Thoughts

Baking this Easy Rosemary Focaccia Bread Recipe is like inviting a little bit of sunshine into your kitchen. The joyful aroma, the golden crust, and that tender crumb studded with fresh rosemary make it one of those go-to recipes you’ll find yourself returning to again and again. Give it a try—there’s nothing quite like the pride and pure comfort of homemade focaccia fresh from your oven.

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