Rosemary herbed focaccia is simple and delicious. It’s light, airy, drizzled with olive oil and sprinkled with flaky salt. Hot out of the oven it’s irresistible! Added bonus, it’s fun to make!
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I’ve turned into a horrible meal prep/weekly menu planner. When we lived in Indiana, I would sit down and plan out the upcoming week, take the inventory of my pantry and freezer, make a thorough list of all the sales from all the stores, something my mother taught me to do. I would get everything I needed in one outing. I even went so far as to organize my pantry by day/meal.
Then we had moved, twice, had a third baby, I went back to work and life got even crazier. I could dedicate my entire Sunday to prepping for the week or I could spend it cuddling up with my babies watching Disney movies. After all they’re only young once right? So now, especially since COVID-19, dinner time has turned into a hodgepodge of what we can make with what we have. It’s been entertaining to say the least. It has eliminated the stress of not being able to find an exact ingredient.
How does any of this relate to Focaccia you ask? Well, when everyone jumped on the sourdough bandwagon, I was game! I was fully stocked with flour, formed a starter, and stole the Tartine book from my mom (Thank you, Mami!). Then one day, my husband casually browsed the book and literally took over the whole operation (I now lovingly refer to him as Peeta Mellark). So I needed to make something that was mine…and Focaccia was it! It’s easy, tasty, and honestly so much fun to make! Plus, drowning anything in rosemary and olive oil is a win in my book.
Tips for making Rosemary Herbed Focaccia:
- This will yield a large 13×9 pan of focaccia. I personally love using my quarter sheet pan for this more than a traditional glass pan.
- This recipe calls for rosemary and thyme (they’re what I had on hand). You can also use oregano, sage, or any combination you prefer. You can also nix the herbs all together, it’s quite delicious with just the salt.
- When you make the holes in the focaccia, make sure they’re deep into the dough (practically to the bottom). This will allow the olive oil to sit in little pockets, helping to crisp out the top of the bread.
- This bread is best right after it comes out of the oven, but it can last for up to 5 days in an airtight container.
- You can make this dough without using a stand mixer, but if you do decide to use one, only knead the dough for about 3 minutes.
This Focaccia is just so tasty! I hope you love it just as much as we do! Enjoy 🙂
Rosemary Herbed Focaccia
- 1¾ cup warm water 105°F-115°F
- 5 tsp active dry yeast 2 packages
- 1 tsp granulated sugar
- 2 tsp salt
- ¾ cup olive oil divided plus more for the pan
- 1 tbsp coarse salt
- 1 tbsp rosemary chopped
- 1 tsp thyme chopped
- Mix the warm water, sugar, and yeast in a small bowl and set to the side. Let stand for 10 minutes until the yeast has proofed.
- In a large bowl, stir together the 5 cups of flour and salt. Add in the proofed yeast and ½ cup of olive oil. Stir with a wooden spoon until the dough forms a rough mass. Cover and let rest for 10 minutes.
- Lightly oil a 13×9 pan with olive oil. Transfer the dough to a lightly floured surface. Knead the dough by using the heel of your hand to push the dough away from you, then pulling it back with your fingertips. Continue to knead the dough until it is smooth and elastic, roughly 5 minutes. Transfer the dough to the prepared pan and cover with plastic wrap. Let the dough rise in a warm place until double in bulk (1-1½hours).
- Preheat the oven to 450°F.
- Remove the plastic wrap from the dough. Using your fingertips, make deep indentations across the surface of the dough. Sprinkle evenly with course salt and herbs. Drizzle the remaining ¼ cup olive oil. Bake until golden, 20-30 minutes. Cut into slices and serve warm.