Here’s the printable recipe from my “Crispy Rosemary Focaccia” video that was recently published on YouTube. There’s nothing about this classic Italian flatbread that isn’t remarkable. It’s remarkably fragrant. It’s remarkably crisp on both the top and the sides. And it’s remarkably easy to make. Make it once, and I’m certain you will make it again and again.
The above video will give you all of the visual clues you need to make focaccia. If nothing else, you’ll learn the nifty stretch-and-fold “kneading” technique required for this high-hydration bread. If you enjoyed the video, please subscribe to my YouTube Channel and click the BELL icon so you can be the first to know when I post a new video.
Crispy Rosemary Focaccia — A Few Notes
The sky is the limit when it comes to focaccia toppings. I topped my bread with chopped, fresh rosemary and sea salt. You might prefer grapes, halved cherry tomatoes, sliced olives, chopped garlic, various herbs, and/or cheeses. There are no rules. Use the toppings that pop your cork.
In Italy, focaccia is frequently served as an antipasto. It’s also terrific for sandwiches and for just plain eating. The baked bread freezes and reheats beautifully. Just be sure to let the loaf cool to room temperature before freezing it.
Think you might give this Crispy Rosemary Focaccia a try? You can let me know by leaving a comment. I love hearing from you!
And by the way, I have a TON of bread recipes on this site. Here are just a few of them:
Japanese Milk Bread Rolls (soft and sumptuous!)
Here’s the printable:
Crispy Rosemary Focaccia
- 1 1/2 cups warm water (approximately 110°F)
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon honey
- 470 grams all-purpose or bread flour (3 3/4 cups spoon-and-leveled)
- 1 1/2 teaspoons salt (you can omit here if using sea salt as a topping)
- 1 tablespoons extra-virgin olive oil
- 1/4 cup extra-virgin olive oil for the baking dish
For topping the focaccia:
- 1 1/2 teaspoons kosher salt (or less or more, to taste)
- 1 - 2 tablespoons chopped, fresh rosemary leaves
- Whisk together the water, yeast, and honey. Let set until foamy -- 5-10 minutes.
- In a large bowl, combine the flour and -- if you are using it now -- the salt. Make a well in the center of the flour, and pour in the yeast mixture. Stir with a stout spoon or spatula until the flour is thoroughly moistened. Add the tablespoon of olive oil, and work it into the dough by hand. Cover with cling film and let rest at room temperature until puffy -- about 30 minutes.
- Moisten fingers with water or olive oil. Then stretch and fold the dough as illustrated in the video. Cover and let rest for 30 minutes. Stretch and fold a second time, and again cover and let rest for 30 minutes.
- Meanwhile, pour the 1/4 cup of olive oil into a 9x13-inch non-stick baking dish or 1/4-size baking sheet.
- Stretch and fold the dough a third time, and then transfer the dough to the prepared baking dish. Flip the dough so that both sides are coated with oil. Press and stretch the dough to fill the baking dish. (If the dough snaps back when you attempt to stretch it, let it rest, covered, for 15 minutes to relax the gluten.) Cover and rest the dough until it has doubled in volume -- about 45 minutes.
- Center the oven rack. Preheat the oven to 450°F.
- Now dimple the dough. To do this, first dampen fingers with olive oil or water. Then press fingers into the dough, pushing all the way to the bottom of the pan, to release gases and to form "dimples." Sprinkle the dough with sea salt and chopped rosemary.
- Bake in the preheated oven until the dough puffs and turns crisp on the top and sides -- 20-25 minutes. Unmold onto a wire rack. If the bread has stuck to the bottom of the baking dish, use a flat, flexible spatula to loosen it from the sides and bottom of the pan. Let cool for at least 10 minutes before slicing and enjoying.