This rosemary focaccia recipe yields a delicious and versatile Italian flatbread. Made with flour, water, yeast, and fragrant rosemary, it is perfect as a side dish, snack, or base for sandwiches. With healthy substitutions and customizable additions, this bread can be enjoyed in various nutritious ways.
Course Breads
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Servings 12
Author N. J. Sorensen, RDN
Ingredients
1cupwarm water
2 ½teaspoonsyeast
6tablespoonsolive oil
5cupsall-purpose flour
2teaspoonssalt
3tablespoonsrosemaryfresh — chopped
1cupmilk
2teaspoonskosher salt
Instructions
In a mixing bowl, combine 1 cup warm water, 2 ½ teaspoons yeast, and 3 tablespoons olive oil. Let it sit for 5 minutes until it becomes creamy.
Add warmed milk, 5 cups flour, 2 teaspoons salt, and 2 tablespoons rosemary to the bowl. Using the paddle attachment, mix at medium speed until a dough ball forms.
Switch to the dough hook attachment and knead at high speed until the dough is soft, smooth, and sticky, for about 4 to 5 minutes.
Transfer the dough to a large bowl that has been lightly oiled, turning the dough to coat it. Cover the bowl with plastic wrap and let the dough rise until it doubles in size, which should take around 1 to 1 ½ hours.
Preheat the oven to 450°F (230°C) and generously spread olive oil on a 15 x 10 inch baking pan.
Transfer the dough onto the pan and, using your fingers, pat and press it until it reaches the edges of the pan. Let the dough rise again until it doubles in bulk, which should take about an hour.
In a small bowl, mix the remaining 3 tablespoons olive oil and 1 tablespoon rosemary.
Use your fingertips to make shallow indentations all over the dough, then brush it with the rosemary oil, letting it pool in the indentations.
Sprinkle kosher salt evenly over the focaccia.
Bake in the middle of the oven until the focaccia is golden brown, which should take around 20 to 25 minutes.