The Best Rosemary Focaccia Bread - Chef Fun Kitchen

The Best Rosemary Focaccia Bread

You’ll love this foolproof formula for soft and chewy focaccia bread, loaded with freshly shredded rosemary and much of fine quality further virgin vegetable oil. Use this bread for sandwiches or simply dip it in some oleoresin vinegar for the right appetiser. 

There’s one thing wonderful concerning observation dough rise and smelling the yeast, then finally ending up with a delicious loaf at the tip of an extended method. If you’re new bread creating, focaccia bread is a simple bread to start out experimenting with. It’s got a 1 of a form chewy texture and is saturated with vegetable oil. Cut it into thick slices and create yourself the foremost impressive grilled cheese sandwich or Panini, or simply dip it into additional vegetable oil and oleoresin vinegar. Either way, you’ll love this delicious bread!

The Best Rosemary Focaccia Bread
The Best Rosemary Focaccia Bread

Originating in Italian Republic, focaccia bread could be a flat yeasted bread that‘s baked within the kitchen appliance at a reasonably warm temperature. It’s historically flat-top with contemporary herbs like rosemary or thyme, however you'll go crazy with toppings like caramelized onions or maybe a sweet tart cranberry dance orchestra. 

Use an honest quality further virgin vegetable oil as a result of the flavour comes all the way through the dough.

Fresh rosemary works very well, however thyme or grated cheese are nice add-ins. i prefer to sprinkle a flaky ocean salt like pitched battle on high.

The Best Rosemary Focaccia Bread


  • 2 1/2 cups lukewarm water divided
  • 2 tbsp active dry yeast 2 envelopes
  • 3/4 cup olive oil divided plus 2 tbsp
  • 6 1/2 cups all purpose flour
  • 4 tsp salt
  • 1/4 cup chopped fresh rosemary
  • Flaky Sea Salt for garnishing


  1. In a bowl of a stand mixer fitted with a dough hook combine 1/2 cup of the water and yeast. Stir to dissolve and let it sit for 5 minutes.
  2. In another bowl combine the remaining water with 6 tbsp of the olive oil and whisk together.
  3. Combine the flour and salt in another bowl.
  4. Add the water/oil mixture to the yeast and whisk together.
  5. Add half of the flour and mix on low with the dough hook.
  6. Add the remaining flour and mix on low speed for 5 minutes then increase the speed to medium for another 10 minutes.
  7. Dust your work surface with some flour and dump the dough onto it.
  8. Gently knead the dough into a ball shape.
  9. Wipe the inside of a large bowl with a splash of olive oil and set the dough ball into the bowl.
  10. Cover with a towel and let rise for about one hour (first rise)
  11. Punch the dough down to release the air and then knead it into another ball shape placing it back into the bowl for another hour to hour and a half. (second rise)
  12. Repeat the process knocking out the air and forming back into a ball.
  13. Place the dough ball back into the bowl and cover tightly.
  14. Place the bowl with the covered dough into the fridge and let it sit overnight.
  15. Next day bring the dough to room temperature for about 30 minutes.
  16. Line an 18x13x1 inch deep baking sheet pan with parchment paper and set aside.
  17. Shape the dough into a rectangle the same size as the baking pan (18x13)
  18. Place the dough onto the prepared pan stretching it to the edges if needed.
  19. Cover and let rise for about one hour or until the dough has risen slightly to the level of the pan.
  20. Preheat the oven to 450 degrees F.
  21. Brush the surface of the dough generously with the remaining olive oil.
  22. Using your fingers, gently make the dimples by pressing your fingertips into the dough a few times.
  23. Sprinkle the chopped rosemary over the surface followed by the flaky sea salt.
  24. Place the pan into the oven and bake for about 20-23 minutes and the surface is a deep golden color.

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