Rosemary Focaccia Bread

Rosemary Focaccia Bread

Rosemary Focaccia Bread

Try This Recipe!

Guest recipe by Gimme Some Oven

Look, we all want to become master bakers. We spend hours on our phones, scrolling through endless Instagram photos of perfect sourdough loaves and beautifully braided challah bread. Clearly, the people who make these works of art have studied for decades and are blessed with some kind of superhuman powers. Too bad we’ll never be able to bake like them. But what if you could? What if we told you there was a recipe for a delicious, beautiful bread that was so easy to make any beginner chef could master it?

Introducing rosemary herbed focaccia! This bread is perfectly soft and fluffy, while still being satisfyingly chewy. It’s sprinkled with a lot of delicious-smelling fresh rosemary and good, crunchy sea salt. Drizzle it with a little olive oil right before serving, and you’ve got a bread that will rival even the finest Instagram food blogger! If this is your first time working with yeast in bread, don’t be scared!

This recipe is a great jumping-off point for people who are new to working with yeast. Plus, this recipe walks you through every step of the process, so there’s absolutely nothing to be worried about! The key to working with yeast is starting with warm water. This will help to dissolve the yeast and activate it more quickly. You don’t want the water to get too hot, though!

That will kill the yeast and stop your bread baking adventures before they begin. Use water that is just slightly warmer than body temp. If you have a cooking thermometer handy, use that to make sure it doesn’t get hotter than 110 degrees. It’s also good to give the yeast a little bit of something sweet, since yeast eats sugar. Drizzle some honey or mix a teaspoon of sugar into the warm water before you add the yeast.

This will also give your bread a subtle hint of sweetness, which will taste amazing with the sea salt. Once you’ve mixed all the ingredients together, it’s important to let the dough rise twice. Think of the first rise as practice for the yeast. The second rise is when they really get to work their magic, making your bread light, fluffy, and chewy!

Once your dough has risen twice and is rolled out nicely onto a 9x13 cooking sheet, the fun part begins. Use your fingers to poke deep dents all over the surface of the dough. Don’t hold back, poke deeply enough that you go all the way through to the cooking sheet! Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and then sprinkle evenly with some fresh rosemary needles and that lovely, crunchy sea salt.

Now all that’s left to do is let it bake in an oven for 20 minutes, or until it has a perfect, golden-brown crust! Once it’s ready, take it out of the oven and drizzle it with a couple more tablespoons of olive oil. Slice it up, and serve it warm. You’ll be amazed that something so easy to make could taste so delicious!