If you have ever dreamed of biting into a warm, fragrant, and perfectly textured loaf fresh from your own oven, the Homemade Focaccia Loaf Bread with Rosemary and Sea Salt Recipe will absolutely delight you. This recipe is a celebration of simple, quality ingredients coming together to create a bread that’s crispy on the outside, pillowy soft inside, and infused with the earthy aroma of rosemary and the crunch of sea salt. Whether you’re a novice baker or a seasoned pro, making this focaccia loaf is a joyful process that fills your kitchen with comforting scents and yields a loaf that pairs beautifully with anything from olive oil dips to hearty meals.
Ingredients You’ll Need
Using simple pantry staples, this Homemade Focaccia Loaf Bread with Rosemary and Sea Salt Recipe showcases how a handful of carefully chosen ingredients can make all the difference. Each component plays a key role in developing the loaf’s fantastic flavor, texture, and golden color.
- Flour (2 ½ cups / 300g, all-purpose/plain): The foundation of the loaf, flour provides structure and a chewy crumb when balanced correctly.
- Instant yeast (2 ⅓ tsp): Essential for the rise, yeast activates the dough into a light and airy texture.
- Fine sea salt (1 tsp): Enhances the overall flavor and balances the sweetness.
- Lukewarm water (1 cup / 250ml): Hydrates the flour and activates the yeast without killing it.
- Honey (½ tbsp): Adds a hint of natural sweetness and aids yeast fermentation for a beautiful rise.
- Extra virgin olive oil (6 tbsp, divided): Adds moisture, richness, and creates that beautiful golden crust and tender crumb.
- Flaked sea salt (1 tsp): Sprinkled on top for that irresistible savory crunch in every bite.
- Chopped rosemary (1 tbsp): Fresh herb bursting with earthy aroma that perfectly complements the bread’s flavor.
How to Make Homemade Focaccia Loaf Bread with Rosemary and Sea Salt Recipe
Step 1: Prepare the Dough
Begin by combining flour, instant yeast, and fine sea salt in a large bowl and stir them together, setting a perfect base for fermentation. Then add lukewarm water, honey, and half of your olive oil. Stir until you get a shaggy, rough dough. Let this mixture rest, giving the flour time to absorb the water fully—this patience helps build the dough’s texture from the very start.
Step 2: Stretch and Fold
This dough loves a gentle workout! With your hands lightly oiled or using a dough whisk, stretch and fold the dough over itself four times, rotating the bowl as you work. You’ll notice the dough transforming—becoming smoother and more elastic, which is such a satisfying moment for any baker. After a 15-minute break, repeat this stretch-and-fold sequence to further develop gluten.
Step 3: First Rise
Cover the bowl with a damp towel and let the dough rise for 60 to 90 minutes until it doubles in size. This is where the magic happens—the yeast works its charm, making the dough airy and soft, ready for shaping.
Step 4: Shape the Loaf
Oil your work surface lightly and turn the dough out onto it. Using oiled hands, gently spread it into a rough rectangle. Fold it like a letter by bringing one edge toward the middle and then folding the opposite edge over. The dough will still feel sticky and loose—that’s exactly right! Transfer it, seam side down, into a loaf pan lined with olive oil. Cover and let it rise again for 45 to 60 minutes until it gently pushes over the pan’s edges.
Step 5: Dimple and Bake
Preheat the oven to 400°F (200°C) while your dough finishes its second rise. Drizzle the top with olive oil and joyfully press your fingertips deep into the dough, creating those charming dimples that focaccia is known for. Sprinkle the chopped rosemary and flaked sea salt generously over the top. Bake for 20 to 25 minutes until golden brown and the loaf sounds hollow when tapped. A quick internal temperature check between 190-210°F (88-99°C) confirms perfect doneness. Cool on a wire rack before slicing.
How to Serve Homemade Focaccia Loaf Bread with Rosemary and Sea Salt Recipe
Garnishes
Fresh herbs like additional rosemary or thyme can elevate the aroma when sprinkled just before serving. A light drizzle of good quality extra virgin olive oil adds shine and richness. You can even scatter some crushed garlic or a sprinkle of parmesan cheese for variations that wow the palate.
Side Dishes
Serve this focaccia alongside warm soups, robust stews, or vibrant salads for a complete and comforting meal. Its airy texture and herbaceous flavors complement Mediterranean dishes and cheese boards beautifully, making it a versatile star at any table.
Creative Ways to Present
For a casual gathering, slice your focaccia into thick rectangles and arrange them in a basket lined with a linen napkin. For a more elegant presentation, serve thin slices with assorted dips or make mini sandwiches with fresh mozzarella and tomato. The rustic charm of this loaf always encourages sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover focaccia tightly in plastic wrap or place it in an airtight container. At room temperature, it stays fresh for up to 2 days without losing its delightful texture or flavor.
Freezing
If you want to keep your Homemade Focaccia Loaf Bread with Rosemary and Sea Salt Recipe longer, freeze it after the first cool down, wrapped snugly in foil and placed in a freezer bag. It freezes wonderfully for up to 3 months and thaws gently to almost fresh-baked perfection.
Reheating
To reheat, unwrap and heat in a preheated oven at 350°F (175°C) for about 10 minutes. This method revives the crust’s crispiness while warming the soft inside, making it taste like it just came out of the oven again.
FAQs
Can I use bread flour instead of all-purpose flour?
Absolutely! Bread flour can give your focaccia a chewier texture due to its higher protein content, which some people love. Just keep an eye on the hydration as you might need a tiny bit more water.
Is it necessary to use fresh rosemary?
Fresh rosemary is recommended because it releases more oils and aroma during baking, but dried rosemary can work in a pinch—just use less since it’s more concentrated.
Can I add toppings other than rosemary and sea salt?
Definitely! Focaccia is wonderfully versatile. Try caramelized onions, olives, cherry tomatoes, or even thin slices of roasted garlic to customize your loaf.
How long does the dough need to rise?
The first rise takes about 60-90 minutes until doubled, followed by a shorter second rise of 45-60 minutes once shaped in the pan. Both are crucial for that perfect airy texture.
Is it okay if the dough feels sticky?
Yes, focaccia dough is meant to be on the looser, stickier side compared to other bread doughs. It will feel wet but that moisture is key to the characteristic open crumb and tender softness.
Final Thoughts
Baking the Homemade Focaccia Loaf Bread with Rosemary and Sea Salt Recipe is truly an experience filled with aromas, textures, and flavors that bring any meal to life. There’s something so deeply satisfying about creating this inviting, rustic bread from scratch. I encourage you to give this recipe a try, embrace the process, and enjoy every warm, fragrant slice surrounded by your favorite people. Happy baking!
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Homemade Focaccia Loaf Bread with Rosemary and Sea Salt Recipe
- Total Time: 2 hours 45 minutes
- Yield: 10 servings
Description
This homemade focaccia loaf bread recipe produces a golden, aromatic bread with a crispy crust and soft, airy interior, infused with olive oil and rosemary. Perfect for sandwiches, dipping, or enjoying warmed with a drizzle of olive oil, this classic Italian bread is straightforward to make and yields a flavorful, satisfying loaf.
Ingredients
Dry Ingredients
- 2 ½ cups (300g) all-purpose/plain flour
- 2 ⅓ tsp instant yeast
- 1 tsp fine sea salt
- 1 tsp flaked sea salt (for topping)
- 1 tbsp chopped rosemary
Wet Ingredients
- 1 cup (250ml) lukewarm water
- ½ tbsp honey (or sugar)
- 6 tbsp extra virgin olive oil (divided)
Instructions
- Prepare the dough: In a large bowl, combine flour, instant yeast, and fine sea salt. Add lukewarm water, honey, and 3 tablespoons of olive oil. Stir thoroughly to form a shaggy dough. Cover the bowl and let it rest for 10 minutes to hydrate the flour.
- Develop the dough structure: Using oiled hands or a dough whisk, perform a series of stretch-and-folds by lifting one edge of the dough and folding it towards the middle, rotating the bowl until you have completed four folds. This process will smooth and elasticize the dough.
- Rest and rise: Let the dough rest for 15 minutes, then perform another set of stretch-and-folds. Cover with a damp towel and allow it to rise for 60-90 minutes until doubled in size.
- Shape the loaf: Lightly oil your work surface. Transfer the dough onto it and, with oiled hands, stretch it into a loose rectangular shape. Fold the dough like a letter, folding one edge over the middle and then the other edge over, creating layers. This dough will remain sticky and loose.
- Proof in loaf pan: Transfer the shaped dough seam side down into a loaf pan lined and greased with olive oil. Cover with plastic wrap and let it rise for 45-60 minutes until it rises and expands above the pan’s rim.
- Dimple and add toppings: Preheat the oven to 400°F (200°C). Drizzle the top of the dough with remaining olive oil. Using your fingertips, press deeply into the dough to create characteristic dimples. Sprinkle with flaked sea salt and chopped rosemary evenly over the top.
- Bake: Bake in the preheated oven for 20-25 minutes until the crust is deep golden brown and the bottom sounds hollow when tapped. Check the internal temperature with an instant-read thermometer; it should read 190-210°F (88-99°C).
- Cool and serve: Remove the loaf from the pan and transfer to a wire rack. Let it cool for at least 30 minutes before slicing to allow the crumb to set properly.
Notes
- Honey can be substituted with sugar if preferred; it helps feed the yeast and adds slight sweetness.
- Use lukewarm water (about 100°F or 38°C) to activate the yeast properly without killing it.
- Extra virgin olive oil adds flavor and moisture, and some is reserved for finishing the bread before baking.
- Allowing enough rise time is key to a light, airy focaccia texture.
- The dimpling step creates the classic focaccia texture and allows olive oil to pool on the surface for flavor.
- Letting the bread cool before slicing retains its structure and prevents it from becoming gummy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
