Authentic Italian Focaccia Bread Recipe with Fresh Rosemary

Focaccia Bread Recipe that is light, fluffy, authentic and incredibly easy to make while being finished off with olive oil and rosemary.

I absolutely love this bread recipe and is the perfect accompaniment to any meal and can be enhanced in so many ways with amazing toppings.

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.

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Ingredients for this recipe:

For the Bread:

• 280 grams (1 1/4 cups) of luke warm water
• 4 grams (3/4 teaspoon) yeast
• 510 grams (3 cups) Bob’s Red Mill Artisan Bread Flour
• 6 grams (3/4 teaspoon) sea salt
• 6 grams (1 teaspoon) barley malt syrup or honey
• 25 grams (2 tablespoons) good extra virgin olive oil + more for the pan

For the Salamoia:

• 10 grams (1 tablespoon) olive oil
• 20 grams (2 tablespoons) lukewarm water
• 10 grams (1 teaspoon) sea salt

1. Preheat the oven to convection bake 425°.
2. Bread: Add the water and yeast to a standing mixer with the hook attachment and give a little whisk and let sit for 3 to 4 minutes or until dissolved.
3. Next, add in the remaining ingredients and mix on low speed until incorporated, then mix on medium-low speed for 8-10 minutes.
4. Cover with plastic and let stand for 60-90 minutes or until it has doubled or tripled in size.
5. Add about 2 to 3 tablespoons of olive oil to a ½ baking sheet tray and spread and stretch the dough out to fill the tray.
6. Cover with a towel and let sit for 30 minutes or until it has doubled in size.
7. Using your fingers press down onto the dough to make imprints or dimples all over the dough.
8. Salamoia: Whisk together the olive oil and water until combined and evenly pour it over top of the dough. Sprinkle the top with sea salt.
9. Bake in the oven at 425° for 15 to 20 minutes or until the bread is golden brown on top.
10. Cool, slice and serve.