How To Make Focaccia with Rosemary and Olive Oil

Ingredients

• 6 1/4 cups Bread Flour (high‑protein flour for chewy texture)
• 2 1/2 cups Water (room temperature, about 70‑75°F)
• 3 teaspoons Granulated Sugar (divided between dough and yeast mixture)
• 1 package Active Dry Yeast (¼ oz (≈2 ¼ tsp), check expiration)
• 1 tablespoon Kosher Salt (plus 1 ½ tsp, coarse for flavor)
• 9 tablespoons Extra‑Virgin Olive Oil (divided: 3 tbsp for bowl, 2 tbsp for pan, 2 tbsp for mid‑bake, remainder for dimpling)
• 2 tablespoons Fresh Rosemary (loosely packed, roughly chopped)
• 1 teaspoon Coarse Sea Salt (sprinkled on top before baking)

Instructions

1. Measure Dry Ingredients

   Place 6 ¼ cups bread flour into a dry measuring cup, level off with a knife. Add 1 ½ tsp sugar.

   Time: PT5M

2. Combine Flour, Water, and Sugar

   Add 2 ½ cups room‑temperature water and the sugar to the mixer bowl. Attach the dough hook and mix on low for about 3 minutes until a shaggy mass forms.

   Time: PT3M

3. Activate Yeast

   Warm ½ cup water to 90‑105°F (microwave 15 seconds, then check). In a small bowl, dissolve the yeast packet and 1 ½ tsp sugar in the warm water. Let sit 8‑10 minutes until foamy.

   Time: PT10M

4. Incorporate Yeast and Salt

   With the mixer on low, slowly pour the foamy yeast mixture into the shaggy dough. Add 1 tbsp + 1 ½ tsp kosher salt. Increase speed to medium and knead for 5 minutes until the dough pulls away from the bowl and becomes smooth.

   Time: PT7M

5. Oil the Proofing Bowl

   Coat a large bowl with 3 tbsp olive oil, swirling to cover sides. Transfer the dough into the bowl, turning it to coat with oil. Cover tightly with plastic wrap.

   Time: PT5M

6. First Proof

   Place the covered bowl in a warm, draft‑free spot. Let the dough rise until doubled, about 2 hours 30 minutes.

   Time: PT2H30M

7. Prepare Baking Sheet & Preheat Oven

   Brush the bottom of an 18×13 in rimmed baking sheet with 2 tbsp olive oil. Preheat the oven to 450°F.

   Time: PT10M

   Temperature: 450°F

8. Transfer Dough & Rest

   Gently turn the risen dough onto the oiled sheet. Stretch it to the edges using oiled hands. Cover with plastic wrap and let rest 10 minutes.

   Time: PT10M

9. Cold Fermentation

   Re‑cover the sheet with plastic wrap and refrigerate for 2 hours.

   Time: PT2H

10. Second Proof

    Remove the dough from the fridge, keep it covered, and let it sit at room temperature for 1 hour to finish rising.

    Time: PT1H

11. Add Toppings

    Dimple the dough with oiled fingertips, creating shallow wells. Sprinkle 2 tbsp chopped fresh rosemary evenly, then finish with coarse sea salt to taste.

    Time: PT5M

12. Bake

    Place the sheet in the preheated oven. Bake 20‑22 minutes, turning the sheet halfway through and brushing with an additional 2 tbsp olive oil.

    Time: PT22M

    Temperature: 450°F

13. Cool & Serve

    Remove from oven, transfer to a cooling rack and let rest 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

490

Protein

10 g

Carbohydrates

63 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Bread Flour: All‑purpose flour (use 1 cup less)
• Instead of Granulated Sugar: Honey, Maple syrup (use less)
• Instead of Active Dry Yeast: Instant yeast (same amount)
• Instead of Kosher Salt: Sea salt
• Instead of Extra‑Virgin Olive Oil: Other high‑quality neutral oil
• Instead of Fresh Rosemary: Dried rosemary (½ tsp)
• Instead of Coarse Sea Salt: Flaky kosher salt

Equipment Needed

• Stand Mixer with Dough Hook
• Measuring Cups (dry & liquid)
• Kitchen Scale (optional)
• Whisk
• Small Bowl
• Large Bowl (for proofing)
• Plastic Wrap
• Rimmed Baking Sheet (18×13 in)
• Pastry Brush
• Oven
• Cooling Rack
• Bench Scraper or Knife

Critical Steps — Do Not Skip

• Ensuring the yeast water is between 90‑105°F to activate without killing the yeast.
• First proof until the dough has doubled in size (2 ½ hours).
• Cold fermentation for flavor development (2 hours in the fridge).
• Creating dimples with oiled fingertips to form air pockets.
• Mid‑bake brushing with olive oil for a glossy, crisp crust.

Chef Tips from the Video

• Use a kitchen scale for flour (≈780 g) for the most consistent hydration.
• If you don’t have a stand mixer, a sturdy wooden spoon and a bench‑scraper work well for the initial mix; finish kneading by hand.
• For extra flavor, drizzle a little infused garlic‑olive oil just before serving.

Troubleshooting

Storage

Refrigerator: Wrap tightly; lasts up to 3 days.

Freezer: Slice, wrap each piece in foil and place in a freezer bag; keep for up to 2 months.

Room temperature: Best eaten the same day; can sit uncovered for up to 6 hours.

Make-Ahead Tips

• The focaccia can be baked a day ahead; reheat in a 350°F oven for 5‑7 minutes.
• Freeze baked slices; toast directly from frozen for a quick snack.

Frequently Asked Questions