Print

Rosemary Focaccia: The Perfect Easy Holiday Table Bread

rosemary focaccia - featured image
Print Recipe

This rosemary focaccia is an easy, no-knead bread with a golden, crackly crust and a pillowy soft interior, infused with woodsy rosemary and olive oil. Perfect for holiday tables, it’s a crowd-pleaser that fills your home with warmth and aroma.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1 ⅔ cups (395ml) warm water (105-110°F)
  • 2 ¼ teaspoons (7g) active dry yeast (or one packet)
  • ⅓ cup (80ml) extra-virgin olive oil, plus more for pan and topping
  • 1 teaspoon honey
  • 2 teaspoons fine sea salt, divided (1 ½ tsp for dough, ½ tsp for topping)
  • 3–4 sprigs fresh rosemary, leaves stripped and roughly chopped
  • Flaky sea salt (e.g., Maldon) for finishing
  • ¼ cup (60ml) extra-virgin olive oil (for rosemary infusion)

Instructions

  1. Proof the yeast: In a large mixing bowl, combine warm water, honey, and active dry yeast. Stir gently and let sit for 5 minutes until foamy.
  2. Mix the dough: Add flour and 1 ½ teaspoons fine sea salt to the yeast mixture. Stir with a wooden spoon or hands until a shaggy, sticky dough forms.
  3. Add the oil: Pour in ⅓ cup olive oil and mix until mostly incorporated. Dough will be wet and slippery.
  4. First rise: Cover the bowl with plastic wrap or a damp towel. Let rise at room temperature for 1.5-2 hours until doubled in size and bubbly.
  5. Prepare the pan: Pour about 2 tablespoons olive oil into a 9×13-inch baking pan. Coat bottom and sides generously.
  6. Transfer the dough: Gently coax the dough into the oiled pan using a bench scraper or spatula. Let rest for 10 minutes.
  7. Stretch and dimple: Using oiled fingers, gently stretch dough to fill the pan. Press deep dimples all over the surface down to the bottom of the pan.
  8. Second rise: Cover pan loosely with plastic wrap and let rise for 30-45 minutes until puffy and nearly doubled.
  9. Make rosemary oil: While dough rises, warm ¼ cup olive oil in a small saucepan over low heat. Add chopped rosemary and steep for 5 minutes. Do not boil. Remove from heat and cool slightly.
  10. Preheat oven: About 15 minutes before baking, preheat oven to 425°F (220°C) with rack in middle position.
  11. Top the focaccia: Drizzle rosemary-infused oil over dough. Spread evenly with a pastry brush or fingers, letting it pool in dimples. Sprinkle with remaining ½ teaspoon fine sea salt and a generous pinch of flaky sea salt. Optionally press extra rosemary leaves on top.
  12. Bake: Place pan in oven and bake for 20-25 minutes until deep golden brown and bottom sounds hollow when tapped. Rotate pan halfway through.
  13. Cool and serve: Let cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

For best results, use fresh rosemary and good quality extra-virgin olive oil. The dough is intentionally sticky; resist adding more flour. Let the dough relax if it shrinks back when stretching. For a crispy bottom, use plenty of oil in the pan and a hot oven. Store leftovers at room temperature for up to 3 days; freeze for up to 3 months.

Nutrition

Keywords: rosemary focaccia, easy focaccia, holiday bread, no-knead bread, homemade focaccia, rosemary bread, Italian bread

Find it online: https://freshforkful.com/rosemary-focaccia-the-perfect-easy-holiday-table-bread/