Italian Rosemary Focaccia Bread
Bake up a batch of authentic Italian focaccia bread with a rosemary flavor. This crispy and rich bread is the perfect side dish for almost any meal.Please note: Make sure you review the notes for important information and storage instructions.
Servings: 18 pieces (12" x 18" pan)
Calories: 240kcal
Equipment
- saucepan
- tongs
- metal half sheet pan (12 x 18 x 1 inch)
- tea towel
Ingredients
Infused Rosemary Oil
- 16.9 ounces extra virgin olive oil
- 1 ½ ounces fresh rosemary divided
Focaccia Dough
- 6 ¼ cups bread flour
- 2 teaspoons instant dry yeast
- 2 cups warm water (105°F - 115°F or 40°C - 46°C)
- 1 tablespoon granulated sugar
- ½ cup plus 2 tablespoons extra virgin olive oil
- 4 teaspoons fine sea salt
Focaccia Topping
- ¼ cup plus 1 tablespoon infused rosemary oil plus more for greasing the sheet pan
- ¼ cup plus 1 tablespoon room temperature water
- 2 teaspoons Maldon sea salt flakes
Instructions
For Infused Rosemary Oil
- Heat extra virgin olive oil and ½ ounce (14 grams) rosemary in a saucepan over medium high heat until it reaches 230°F (110°C) on an instant read thermometer. Remove from heat, and allow the oil to cool until it reaches 120°F (50°C) on an instant read thermometer. Once cooled, remove and discard the rosemary.
- Add in an additional ½ ounce (14 grams) rosemary. Repeat the heating and cooling process two additional times, removing and adding the remaining ½ ounce (14 grams) rosemary for the last batch.
- Allow oil to cool to room temperature. Strain and discard rosemary.
- Store in a sterilized dark-colored bottle with a sealed lid (you can reuse the bottle the oil came in) away from light and heat.
For Focaccia Dough
- Mix bread flour and instant dry yeast in a stand mixer fitted with a dough hook attachment on medium low speed. With the mixer running, slowly add water in three batches. Allow the flour to completely absorb the water before adding the next batch.
- Combine sugar; mix thoroughly.
- Slowly, pour extra virgin olive oil in the center of the dough in four batches. Mix on medium low speed, and allow the flour to absorb the oil before adding the next batch. The extra virgin olive oil takes a while to incorporate. Use a silicone spatula to flip the dough over periodically to help the dough hook catch and knead in the oil. Once you’ve added in your last batch of olive oil, add fine sea salt, and mix thoroughly until all the oil has absorbed.
- Bump the mixer speed up to high, and mix until you hear a popping sound and the dough wraps around the dough hook, about 1 - 2 minutes. The dough will be smooth but very sticky.
- Roll the dough into a tight ball, then place in an oiled bowl roughly three times the size of the dough. Cover with plastic wrap, and allow it to rise in a warm, draft-free place until tripled in size. Rise time will vary depending on the temperature of your environment.
For Focaccia Topping
- Generously, oil the bottom and sides of a 12 x 18 inch (30 x 45 cm) sheet pan with rosemary infused olive oil. Use gravity to allow the dough to naturally stretch until it reaches the edge of the sheet pan. If you notice the dough pulling back to center, allow it to rest in the sheet pan for an additional 10 minutes, then continue stretching.
- Whisk ¼ cup plus 1 tablespoon (60 grams) rosemary infused olive oil and ¼ cup plus 1 tablespoon (60 grams) water in a small bowl until combined.
- Use your fingertips to make indentations on top of the focaccia dough. Evenly, pour the water and oil mixture on top of the dimpled focaccia. Sprinkle Maldon sea salt flakes on top.
- Cover sheet pan with plastic wrap, and allow to proof in a warm (75°F - 80°F or 24°C - 27°C), draft-free place until tripled in size, about 60 minutes.
- Place oven rack in an upper middle slot. Heat oven to 430°F (220°C).
- Carefully, remove plastic wrap from sheet pan without knocking any air out of the bread dough. Bake for 25 - 30 minutes until golden brown and crispy on the top. Place focaccia on a cooling rack, and cover with a tea towel. Allow focaccia to cool to room temperature before removing from the pan and slicing into individual pieces.
- To serve, heat oven to 350°F (180°C). Line a baking sheet with parchment paper, and place focaccia slices on top. Bake for 18 -20 minutes until warmed through and crunchy on the outside.
Video
Notes
Rosemary Infused Olive Oil Shelf Life: You will have leftover infused oil from this recipe. The infused olive oil should last for 2+ months. If there are any signs of mold, fermentation (bubbling, cloudiness, or sliminess), foul odor, or discoloration, discard it immediately without tasting or using it. As with all canning and infused oil recipes, there is a chance that botulism could occur. Because of this, take as many precautions recommended by the CDC as possible when you are infusing oils at home.
Focaccia Storage: Store rosemary focaccia bread in an airtight bag in the freezer until you're ready to serve. To freeze, line a baking sheet with parchment paper. Place sliced focaccia on the baking sheet and freeze, just until firm. Place the frozen bread in an airtight container in the freezer until you're ready to serve. Then, follow the serving instructions listed on the recipe card below for the frozen bread.
I would not recommend substituting bread flour for all purpose flour. It will not yield a focaccia bread as fluffy, crispy, or delicious.
For a warm, draft-free environment that's perfect for proofing the focaccia, turn your oven on a low-temperature, warm setting, and place the focaccia dough on top of the oven.
Active Dry Yeast: You can substitute instant dry yeast for active dry yeast. Use the same amount as is listed in the recipe.
Nutrition
Serving: 1slice | Calories: 240kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 778mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 8mg | Iron: 0.5mg
