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Homemade Focaccia Loaf Bread with Rosemary and Sea Salt Recipe

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3.9 from 9 reviews

  • Author: Sara
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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

Find it online: https://sarabaking.com/homemade-focaccia-loaf-bread-with-rosemary-and-sea-salt-recipe/