Best Ever Rosemary Focaccia Bread

5 from 1 vote

Best Ever Rosemary Focaccia Bread

This Best Ever Rosemary Focaccia Bread is restaurant quality! The perfect classic Italian-style focaccia that's soft and chewy, made with roasted onions and rosemary!

Course Appetizer, Bread

Cuisine American, Bread, Italian, North American

Keyword Best Ever Rosemary FOcaccia Bread, Easy Focaccia Bread

Prep Time 20

Cook Time 20

Rising Time 1

Total Time 1 40

Servings slices

Calories 179kcal

Author Chrissie

Ingredients

1 1/4 cup water at room temperature, or slightly warmer than room temperature
2 teaspoons active dry yeast
1 teaspoon sugar
2 1/2 cups all purpose flour plus another few tablespoons for rolling out
1/4 cup cornmeal
2 teaspoons salt
3 tablespoons olive oil

For toppings:

1/2 red onion thinly sliced
2 tablespoons fresh chopped rosemary (use dried rosemary, if you wish)
3 to 5 tablespoons olive oil
flaky sea salt (optional)

US Customary - Metric

Instructions

Measure the water into a liquid measuring cup and add the yeast and sugar, stirring gently to mix.
Add the flour, cornmeal, and salt to a large bowl and whisk to combine.
Add the olive oil to the flour mixture, and pour in the water mixture too.
Stir the dough together with a wooden spoon until a sticky dough forms.
Sprinkle a little flour on your clean work surface and turn the dough out onto it.
Knead the dough gently for about 10-12 turns and form the dough into a ball.
Grease the bowl with olive oil and put the dough back into the bowl, covering it with a clean kitchen towel.
Let the dough rise for about 1 hour until it's double in size.
Grease a small baking sheet generously with olive oil (approximately 14-inch by 10-inch is the best size for this recipe). Set aside.
After the dough has risen, turn it out onto a well oiled work surface and oil your hands well too.
Form the dough into a large rectangle the size of your baking sheet (you can even form the dough on the baking sheet, pushing it out to the edges of the baking sheet with your fingertips).
Use your fingertips to make dents in the top of the dough, pushing your fingers down almost all the way through the dough.
Cover the dough with a clean kitchen towel and let it rise for about 15-20 minutes while you preheat your oven to 400 degrees Fahrenheit.
Once the dough has risen scatter the thinly sliced onions on top, along with the chopped rosemary and the flaky sea salt. Drizzle a little olive over the bread before baking.
Bake at 400 degrees Fahrenheit (bake at 375 degrees if your oven runs hot) for about 20 minutes, or until the top of the bread is golden brown.
Remove from the oven and let cool almost to room temperature before slicing and serving with a drizzle of olive oil on top.

Video

Notes

This focaccia bread keeps well in an airtight container for up to 4 days, but it's best enjoyed the day it's made (or the next day).

Nutrition