This wonderful Rosemary Focaccia Bread is an easy to make, Italian Flat bread that is bursting with flavor and feeds a crowd. It is made with a simple yeast dough and has a signature dimpled top that is perfect for holding olive oil, herbs and cheese that slowly soak in as it bakes. This one is topped with fresh rosemary, flakey sea salt and parmesan cheese, which makes an incredibly tasty crust on top. Rosemary Focaccia Bread is great served alongside your favorite salad or pasta dish or you can use it to make an amazing sandwich (my favorite way to use it)! In the sandwich pictures beloved, I layered pesto, turkey, provolone, salami, spinach, garden tomatoes and red onions inside half the Focaccia that I carefully cut in half from top to bottom. My family LOVES it! Focaccia bread really elevates you sandwich from ok to fabulous!
This bread freezes beautifully too! If you have any leftovers, just pop it in the freezer for next time!
Other recipes you might like:
Rosemary Bread (Macaroni Grill)
Easy Tomato Soup (My favorite)
Fuji Apple Chicken Salad (Panera Bread)
Rosemary Focaccia Bread
Description
Focaccia is an easy to make, Italian Flat bread that is bursting with flavor and feeds a crowd. This is perfect for sandwiches!
Ingredients
- 2 cups warm water
- 2 teaspoons sugar
- 2 teaspoons active dry yeast
- 1/4 cup olive oil
- 2 teaspoons salt
- 2–3 Tablesppons fresh rosemary or 2–3 teaspoons dried rosemary
- 4 to 5 cups flour
Topping:
- 2–3 Tablespoons olive oil
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon course salt
Instructions
- In a large bowl or in the bowl of a stand mixer, dissolve first sugar and then yeast in water.
- Combine 1/4 cup olive oil, salt, and the rosemary.
- Add flour, one cup at a time, kneading well. Be careful to not add all the flour at once. You may not need 5 cups–sometimes 4 is enough. You want the dough to be kind of sticky but manageable.
- Knead for 7-10 minutes by hand or for 5 minutes if using a mixer.
- Cover and let rise until dough has doubled in size. This will take 45-60 minutes.
- Lightly spray a cookie sheet (12×17 inches) with cooking spray. Roll dough roughly the size of the cookie sheet and gently transfer, being careful to not stretch the dough too thin in the center.
- Cover and let rise for 20-30 minutes. **or at this point the dough can sit in the fridge for 1-24 hours. Sometimes, I like to make it ahead of time up to this point for ease the next day.
- Now using your fingers, dimple the dough making indentions all over the surface. After that brush with olive oil, and sprinkle with 1/3 cup grated Parmesan cheese and course salt.
- Let rise again for 20 minutes while oven preheats to 400 degrees.
- Bake for 20 minutes on the center rack. The bread should be golden brown.
- Take the bread out of the oven and let cool for at least 10 minutes.
- To use for sandwich bread, cut in half, and then cut each half in the middle from top to bottom. Build your sandwich and enjoy!
- Assemble sandwiches with good quality mayo, havarti cheese, oven roasted turkey breast, crisp lettuce and sliced tomatoes. Enjoy! .
Hi Kay,
I am so sorry that some of my older recipes do not have the printable recipe cards. I am trying to fix them all to be easy to print. This one is now done! Let me know if you have any trouble printing it now!
Hello, Mel–what a beautiful website you have created. I enjoy your descriptions and stories on the side of the recipes, but am troubled at using up so much (expensive) ink in copying of all the pictures. Is there a way to isolate the recipe for making a copy to use while cooking? Only other option is to write out each one by hand. I am not very tekkie so don’t know how to solve this problem. Thank you for sharing all your delicious recipes.