Perfect choice! Rosemary Focaccia is one of the most rewarding breads to bake. It’s forgiving, aromatic, and yields an impressive, flavorful loaf with a crisp crust and a soft, airy, olive oil-rich interior.
Here’s a classic, no-fuss recipe with plenty of tips for that perfect dimpled top.
Rosemary Focaccia Bread
This recipe uses a simple poolish (starter) for superior flavor and texture, but you can skip it for a same-day version (see notes).
Prep: 20 mins + overnight fermenting | Rise: 2-3 hours | Bake: 20-25 mins
Makes: One 9×13 inch pan
Ingredients
For the Poolish (Starter – optional but recommended):
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½ cup (120ml) lukewarm water
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¾ cup (100g) bread flour or all-purpose flour
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¼ tsp instant yeast
For the Dough:
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All of the poolish (from above)
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1 ½ cups (350ml) lukewarm water
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2 tsp instant yeast
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4 cups (500g) bread flour or all-purpose flour
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2 tsp fine sea salt
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¼ cup (60ml) extra virgin olive oil, plus more for the pan and drizzling
For the Topping:
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2-3 tbsp extra virgin olive oil
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2-3 sprigs fresh rosemary, leaves stripped
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Flaky sea salt (like Maldon)
Instructions
1. Make the Poolish (Night Before):
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Mix the poolish ingredients in a small bowl until smooth. Cover and let ferment at room temperature for 12-16 hours. It will be bubbly and fragrant.
2. Make & Knead the Dough:
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In the bowl of a stand mixer (or a large bowl), combine the bubbly poolish, lukewarm water, and yeast. Stir to dissolve.
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Add the flour and salt. Mix with the dough hook (or a wooden spoon) until a shaggy dough forms.
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With the mixer on low-medium speed, drizzle in the ¼ cup olive oil. Knead for 5-7 minutes until the dough is smooth, elastic, and slightly sticky. (To knead by hand: about 10 minutes on an oiled surface.)
3. First Rise (Bulk Fermentation):
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Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size (1.5 – 2 hours).
4. Pan & Second Rise:
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Generously coat a 9×13 inch baking pan with olive oil (about 2 tbsp). This creates the famous crispy bottom.
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Gently deflate the dough and transfer it to the oiled pan. Using oiled fingertips, gently stretch and press the dough to fit the pan. Don’t force it; let it rest for 5 minutes if it resists.
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Cover and let rise again until puffy, about 45-60 minutes. Preheat your oven to 425°F (220°C) during the last 30 minutes.
5. Dimple & Top:
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The signature step! Using oiled fingertips, press deep dimples all over the dough’s surface, nearly to the bottom of the pan.
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Drizzle generously with 2-3 tbsp more olive oil, letting it pool in the dimples.
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Sprinkle evenly with fresh rosemary leaves and flaky sea salt.
6. Bake:
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Bake on the middle rack for 20-25 minutes, until deeply golden brown all over.
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Optional: For an extra crisp top, spritz the oven with water in the first 5 minutes or place a pan of hot water on the bottom rack.
7. Cool & Serve:
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Let cool in the pan for 10 minutes, then transfer to a wire rack. Brush with a touch more oil for extra shine if desired.
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Serve warm or at room temperature. Perfect for tearing and sharing!
Pro Tips & Variations
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No Poolish/Same-Day Version: Simply omit the poolish. Use 2 cups (470ml) lukewarm water and 2 ¼ tsp instant yeast for the dough. Proceed as directed. The flavor will be milder but still delicious.
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The Olive Oil is Key: Use the best extra virgin olive oil you have for the topping.
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Other Toppings: Before baking, add sliced cherry tomatoes, olives, thin slices of red onion, or grated Parmesan cheese.
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Storage: Best eaten the day it’s made. Reheat leftovers in a toaster oven or a 350°F oven for 5 minutes to re-crisp.
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The “Soak”: For an incredibly moist crumb, mix 2 tbsp water with 2 tbsp olive oil and brush it over the hot bread as soon as it comes out of the oven.
Why This Recipe Works
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Poolish: Develops complex flavor and an open, airy crumb.
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High Hydration & Olive Oil: Creates a moist, tender interior.
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Dimpling: Traps olive oil and creates those perfect crispy edges.
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Hot Oven: Ensures a crisp, golden-brown crust.
Enjoy the process and the incredible aroma of baking rosemary and olive oil! This bread is a showstopper for any meal.