This simple, rustic focaccia bread is quick and easy to make, and the possibilities for toppings and mix-ins are almost endless.
Why You’ll Love This Recipe
This Easy Rosemary Focaccia Bread is definitely at the top of my list for simple, homemade bread recipes that go perfectly with almost any meal.
I don’t make a lot of homemade yeast bread. Mostly because I never remember to start it in time for dinner. Besides being easy, I love that this bread doesn’t have to look perfect.
Focaccia bread is supposed to look rustic, so you don’t need to worry about your loaf turning out perfectly.
Which is good for me, because perfectly shaped loaves of bread are not on of my strengths.
I like to bake mine in a 10-inch cast iron skillet and top it with salt and pepper, rosemary and Parmesan cheese. But a round cake pan, or even a pie pan would work.
And who says it has to be a round pan? Square focaccia is perfectly acceptable!
You can even shape it on a parchment lined baking sheet. It won’t be perfectly round, but that’s part of the charm!
Of course, the possibilities for topping this bread are almost endless. Think fresh or sun-dried tomatoes, olives, garlic, roasted peppers, and just about any kind of cheese you can imagine.
And if you’re lucky enough to have leftovers, this bread makes a great panini or grilled cheese sandwich.
Even my boys can whip up this Easy Rosemary Focaccia Bread with little to no supervision. Give it a try and it’s sure to become your favorite easy bread recipe.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Sugar
- Water
- Yeast
- Flour
- Salt and pepper
- Olive oil
- Fresh rosemary
Easy Rosemary Focaccia Bread
Ingredients
- 1/2 teaspoon sugar
- 2/3 cup warm water
- 2 teaspoons active dry yeast
- 2 scant cups all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons olive oil divided
- 1-2 tablespoons chopped fresh rosemary
- Sea salt and ground pepper
Instructions
- Stir the sugar into the warm water, then stir in the yeast until dissolved. Stir in salt and 3 tablespoons of olive oil.
- Mix in 1 cup of flour. Work in the last cup of flour and knead, adding only enough flour to keep the dough from sticking to your hands and the counter.
- Continue kneading until the dough is smooth and elastic and very soft. Oil the dough and place it in a bowl; cover with a damp cloth and let rest until double in bulk, about 1 hour.
- Punch dough down. Lightly grease a 9-inch square pan. For a more rustic looking bread, press dough out in a circular shape to about 1-inch thickness and place on greased baking tray.
- Cover and let the dough rise until doubled, about 30 minutes.
- Meanwhile, preheat the oven to 400 degrees. Before baking, make dimples in the bread by gently pressing your fingertips into the dough.
- Drizzle on the remaining olive oil and top with fresh rosemary, sea salt and freshly ground pepper. Bake for 15 minutes or until lightly browned.
Notes
Nutrition
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2 comments
Samantha
Oh lordy!! This bread takes a long time, but is soooo good! I made it in a cast-iron skillet, then cut it in half length wise, and then put bbq pork in the middle like a sandwitch. It was so great!!
G
It doesn’t take any longer than making most bread dough. This is a beautiful bread and the possibilities are endless. Definitely incorporate the rosemary and garlic into the dough and not just non top.