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Crispy Rosemary Focaccia Bread

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A crispy rosemary focaccia bread with a golden crust and soft, airy inside, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 3 ½ cups (440 grams) all-purpose flour
  • 1 ½ cups (360 ml) warm water (about 105°F/40°C)
  • 2 ¼ tsp (one packet) active dry yeast
  • 1 tsp granulated sugar
  • 1 tbsp fine sea salt
  • ¼ cup (60 ml) extra virgin olive oil plus more for drizzling
  • 2–3 tbsp fresh rosemary sprigs, chopped
  • Coarse sea salt or flaky salt for sprinkling on top
  • Optional: 1-2 garlic cloves, finely minced
  • Optional: Kosher salt (can substitute for fine sea salt)
  • Optional: Herb variations such as thyme or oregano

Instructions

  1. Activate the yeast: In a small bowl, combine 1 ½ cups warm water with 1 tsp granulated sugar and 2 ¼ tsp active dry yeast. Stir gently and let sit for 5-10 minutes until frothy.
  2. Mix the dough: In a large mixing bowl, whisk together 3 ½ cups all-purpose flour and 1 tbsp fine sea salt. Pour in the yeast mixture and ¼ cup extra virgin olive oil. Stir until dough starts to come together; it will be sticky.
  3. Knead the dough: Turn dough onto a lightly floured surface and knead by hand for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 5-6 minutes.
  4. First rise: Coat a clean bowl with olive oil, place dough inside, turn to coat all sides, cover with damp towel or plastic wrap, and let rise in a warm spot for 1 to 1 ¼ hours until doubled in size.
  5. Prepare baking pan: Generously oil a half-sheet baking pan (about 13×18 inches).
  6. Shape and second rise: Transfer dough to prepared pan, press and stretch dough to fill pan, cover, and let rise for 30-40 minutes until puffy.
  7. Dimple the dough: Preheat oven to 450°F (230°C). Use fingertips to make deep dimples all over dough surface.
  8. Add toppings: Drizzle 2-3 tbsp olive oil over dough, sprinkle chopped rosemary evenly, add a pinch of coarse sea salt, and scatter minced garlic if using.
  9. Bake: Place pan in oven and bake for 20-25 minutes until crust is golden brown and crispy.
  10. Cool and serve: Remove from oven and let cool for 10 minutes before slicing.

Notes

Do not rush rising times for best flavor and texture. Use fingertips to dimple dough to avoid tearing. Generously oil the pan and dough for a crispy crust. Preheat oven fully to 450°F. For extra crispy bottom, bake on preheated pizza stone or flip pan halfway through baking. Dough can be refrigerated after first rise for up to 24 hours; bring to room temperature before second rise.

Nutrition

Keywords: focaccia, rosemary focaccia, crispy bread, homemade bread, Italian bread, rosemary bread, easy focaccia, golden crust bread

Find it online: https://magnetmeal.com/crispy-rosemary-focaccia-bread-recipe-perfect-for-homemade-golden-crust/