Updated date:

Make Delicious Rosemary Herb Focaccia Bread with this Simple Recipe

Andrew has many years of experience cooking and enjoys creating unusual meals in the kitchen.

Rosemary focaccia fresh from the oven.

Rosemary focaccia fresh from the oven.

Rosemary Focaccia Bread


This rosemary focaccia is nutritious, easy to make and delicious with many main courses as well as side dishes and sauces. You'll have fun making it too as the process is a little bit different to other bread making techniques.

Focaccia is an Italian bread of ancient yet uncertain origin. Many Mediterranean countries seem to have developed different versions of this versatile bread which range from the thick and spongy to the thin and crispy - if they're anything like the one I made they're all equally delicious and versatile.

Warm straight from the oven focaccia is ideal for those light evening meals with friends and family and a bottle or two of red or white wine. Equally it can be an extra special 'guest' at more formal dinners where you could use it for mopping up sauces and dipping into dips.

Be sure to make extra if you have a lot of guests - it'll be very popular!

___________________________________________________________

Ready to eat warm focaccia bread.

Ready to eat warm focaccia bread.

Focaccia Bread Cook Time

Prep timeCook timeReady inYields

45 min

25 min

1 hour 10 min

Serves six to eight people

Dimpled dough, ready for the oven. Olive oil drizzle plus rosemary herb sprinkle.

Dimpled dough, ready for the oven. Olive oil drizzle plus rosemary herb sprinkle.

Ingredients

  • 3 cups white bread flour
  • 1 pack dry yeast
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon coarse salt
  • 3 sprigs fresh rosemary herb
  • 1 cup boiling water
  • 1 teaspoon sugar
Freshly pressed olive oil

Freshly pressed olive oil

Instructions

  1. Chop up a handful of rosemary leaves, place in a large mixing bowl and cover with a cup of boiling water. Let water cool sufficiently so it is just warm to the touch.
  2. Add yeast and sugar. Wait for yeast to bubble, add salt and a tablespoon of olive oil.
  3. Stir in flour. Knead until dough is springy and consistent. Add flour if too sticky but keep soft and workable.
  4. Oil a second large bowl and place dough in. Cover for 30 minutes or until dough has doubled in size.
  5. Preheat oven to 375 degrees F (190 c).
  6. Take out and punch briefly. (You may want to go for a second rising here). Stretch and flatten dough until required thickness. Place on olive oiled tray. Make indentations with your finger or rounded handle. Place rosemary leaves in the dimples, sprinkle with salt and drizzle remaining olive oil over top.
  7. Bake for 25 minutes or until golden brown. Serve warm if possible.

How to Vary Your Focaccia Bread


There are several ways to garnish your focaccia:

* with sliced cherry tomatoes

* black olives

* sliced red onion

* with different herbs such as sage, oregano, tarragon and basil.

____________________________________________________________

Picking fresh rosemary leaves.

Picking fresh rosemary leaves.

Rosemary

Wild rosemary grows commonly in many parts of the Mediterranean region. A strong, tough herb it can be found on mountain slopes as well as in gardens. It is a powerful plant and has to be used sparingly in dishes or it will tend to dominate other herbs.

It has a clean piney taste and cleansing nature, whilst its pleasant aroma is well known and admired.

Use the fresh leaf if possible or dried rosemary if not.

__________________________________________________

simple-to-make-rosemary-herb-focaccia-bread

copyright chef-de-jours@Hubpages

Help stop plagiarism.

© 2013 Andrew Spacey

Comments

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on May 29, 2015:

Thanks for the visit Akriti, hope you enjoy!!

Akriti Mattu from Shimla, India on May 28, 2015:

Brilliant. Thanks for the recipe :)

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on January 13, 2015:

Thank you peachpurple. I hope you can make this delicious bread because it is a winner.

peachy from Home Sweet Home on January 13, 2015:

i have seen this in my cookbook, maybe i should bake one soon

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on December 10, 2014:

Thank you for the visit Marie. This bread is perfect for all kinds of sauce dishes and savoury tapas and what not. I wish you well in your non gluten adventure!

Marie Flint from Jacksonville, FL USA on December 09, 2014:

I'll have to make some with my corn and soy flours (I'm gluten-free).

I love rosemary, and this recipe allows me to skip the rise, punch down, rise, punch down, rise and bake routine. Just mix, let rise, and bake. Love it!

Anita Saran from Bangalore, India on May 29, 2014:

I had a wonderful lunch, thanks to your recipe chef-de-jour! The foccacia turned out perfect and I added a salad of tomatoes, green peppers, fresh basil (from my garden) with a dressing of mustard sauce and apple cider vinegar. I placed a little cup of water in the oven for steam for a nice crisp crust. I gave the dough 2 rises and used 1 cup of whole wheat flour (not whole meal!) and 1 cup white flour. The fresh yeast was fine and the fresh rosemary garnish too. It's going to be one of my favourites. Thank you. Wish I could add a pic here.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on May 29, 2014:

Please see above comment!

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on May 29, 2014:

Thank you for the visit, comment and vote, much appreciated. You can use fresh rosemary Anita, and fresh yeast too if you want. I think the wholemeal idea is good but may result in a heavier bread. Worth experimenting with! Let me know how it turns out.

Anita Saran from Bangalore, India on May 28, 2014:

I would use whole wheat flour though and fresh yeast. Will it taste as good? Also do you use fresh rosemary for the garnish or the boiled rosemary from the the yeast solution?

Anita Saran from Bangalore, India on May 28, 2014:

Thanks for this. I have fresh rosemary growing at home and have learnt how to bake bread, so this is a must-try. And well-written too. I appreciate good, flawless English.

Voting up.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 24, 2014:

Thank you for the visit, much appreciated. I love the rosemary herb in this bread, combines beautifully with olive oil and tomatoes and salads and a bit of wine!! Now I'm feeling hungry.

Chitrangada Sharan from New Delhi, India on April 24, 2014:

This looks so yummy and the combination of ingredients seems interesting!

Thanks for sharing the details!

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on December 04, 2013:

Many thanks for your comment. Yes, a great bread for a friendly dinner table, with pasta and sauces and plenty of wine!!! Delicioso.

Vespa Woolf from Peru, South America on December 04, 2013:

Your focaccia is beautiful! You are quite a chef. Sliced onion and fresh rosemary sounds especially good right now. You've inspired me to whip up a batch of focaccia soon. Thanks!

Phyllis Doyle Burns from High desert of Nevada. on October 30, 2013:

OMGosh! this recipe will go into my breads file. I love breads and I love herbs, especially rosemary. This is a very well-written and easy to read hub. Well done.

d.william from Somewhere in the south on October 30, 2013:

Great recipe. I will be trying this one in the near future. thanks for sharing

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on October 30, 2013:

dear Stephanie

Many thanks for the kind visit and comment. I make quite a bit of bread, some turns out so-so but most I'm glad to say are beautifully delicious, like this focaccia! Enjoy! Take care.

Stephanie Bradberry from New Jersey on October 30, 2013:

Your bread looks absolutely scrumptious. It is beautiful and I am sure it is delicious :)

Daisy Mariposa from Orange County (Southern California) on October 30, 2013:

Andrew,

What a great-sounding recipe! I frequently buy focaccia bread at my local farmers market.

Not any more... I'm going to be making my own from now on. Thanks for publishing this article.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on September 12, 2013:

Never tied this bread. Does look very inviting. Thanks for sharing the recipe for the rosemary foccacia bread.

Voted up.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on May 04, 2013:

Thank you for the visit and comment - so glad you made it!

Leah Wells-Marshburn from West Virginia on May 04, 2013:

I just made my first focaccia last night and was amazed at how simple it was. I'm so used to yeast breads that require a ton of work, but focaccia recipes are so straight-forward. Even if you've never baked with yeast before, focaccia is almost fool-proof. It's a great yeast bread starting place.

You make beautiful indentations! I was afraid to press too hard when making mine, so they aren't quite as deep as yours, but it turned out delicious nonetheless.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on May 01, 2013:

Much appreciate your visit. I hope you get to enjoy this great bread with a super meal.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on May 01, 2013:

Thank you for the comment ,much appreciate.Hope you enjoy the bread.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on May 01, 2013:

Thanks crazyhorseghost, much appreciate your visit and comment

Emma Kisby from Berkshire, UK on May 01, 2013:

Looks great - I will try out this recipe. My husband will love it!

Thomas Byers from East Coast , United States on April 29, 2013:

I love Focaccia Bread and I was happy to find this wonderful well laid out Hub Page. I plan to make this recipe real soon. My rosemary is really growing now so I'm going to use it to make this wonderful bread. Loved the easy to understand instructions. Thanks for doing such a great job. Voted Up Etc.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 29, 2013:

OK thank you prasetio for the visit , much appreciated. This bread is great with any kind of pasta meal and sauce.

prasetio30 from malang-indonesia on April 28, 2013:

Delicious....I love this bread. I'll show the recipe to my mom. I hope she'll make it for me. Thanks for sharing with us. Up and useful :-)

Prasetio

Abdus Salam from Bangladesh on April 28, 2013:

My brother Pappu always like to read new recipes. I hope he is like your posting. :) interesting and voted

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 28, 2013:

Many thanks for this comment and visit.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 28, 2013:

thanks faythef.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 28, 2013:

Great. Much appreciate this visit and comment.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 28, 2013:

Thanks Kasman. Bon appetito.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 28, 2013:

Thanks. Much appreciated.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 28, 2013:

Grateful thanks. Much appreciate your visit and comment.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 28, 2013:

Many thanks. Much appreciate your visit

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 28, 2013:

Bon appetito. THanks for the visit.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 28, 2013:

Many thanks for the comment, much appreciated

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 28, 2013:

Kasman thanks for the visit and comment. All good wishes for a focaccia special with that beautiful rosemary scent lingering. Bon appetito.

Susan Zutautas from Ontario, Canada on April 28, 2013:

This sounds delicious.

Pinning, sharing and voting +++

Lizam1 on April 28, 2013:

Thank you for sharing tbis recipe. I will make this for my girls and guests next time I am serving focaccia which they love. I grow rosemary on the patio so the whole will be homemade. Shared and voted up.

Kas from Bartlett, Tennessee on April 27, 2013:

My wife and I are lovers of bread man, especially focaccia. I never thought about adding rosemary to it. I'm probably going to try this soon. Great job man, voting this up and sharing it!

Donna Hilbrandt from Upstate New York on April 21, 2013:

Beautiful photos. This looks delicious. It has been a few years since I made a focaccia. I think I'm due to make some. Pinning and sharing:)

stessily on April 20, 2013:

chef-de-jour, Thank you for sharing your excellent, easy recipe for this focaccia. Since your recipe is fairly similar to my own, I am sure that it is delicious, and I know from your photos that it is appetizingly photogenic.

Coarse salt, for me, is essential in making rosemary focaccia.

Your garnish suggestions are wonderfully tempting as well.

Kind regards, Stessily

Marlene Bertrand from USA on April 18, 2013:

I love how simple this is to make and how rich and delicious it looks. I can hardly wait to make it for myself.

Mary from Cronulla NSW on April 18, 2013:

Great hub, your bread looks so delicious..bookmarking & sharing this one..cheers

Faythe Payne from USA on April 16, 2013:

This looks not only delicious but beautiful..

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 16, 2013:

Thanks for the visit and comment. Appreciated.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 16, 2013:

Hope it turns out great. Enjoy! Thanks.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 16, 2013:

Thanks for the visit and coment. Appeciate that. YUM.

Andrew Spacey (author) from Near Huddersfield, West Yorkshire,UK on April 16, 2013:

Zsuzsyee many thanks for a visit and comment, hope you find the bread to our taste.

Silva Hayes thank you. I hope it turned out as good as mine, It's great for mopping up oils and sauces.

My Cook Book - a pleasure. Thanks for the comment. Much appreciated.

Zsuzsy Bee from Ontario/Canada on April 16, 2013:

My kind of hub, yum. Thanks for sharing.

regards

zsuzsy

Silva Hayes from Spicewood, Texas on April 16, 2013:

Sounds yummy; I will make it tonight. Thank you.

Dil Vil from India on April 16, 2013:

The cover pic is awesome, good recipe. Thanks for sharing!

Related Articles