Easy Rosemary Focaccia

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The first time I pulled a pan of this homemade focaccia out of my oven, I couldn’t believe how something this good could come from just flour, salt, and yeast! This bread comes out thick and airy, crispy on the outside with pillowy air pockets on the interior, with flavor notes of rosemary and olive oil.

Alex and I developed this bread recipe together, and it quickly became one of our favorite easy breads because you can get so much flavor with little effort. It has a high hydration dough that creates beautiful air bubbles, and a good amount of olive oil to give it a rich flavor. The best part is you need no special equipment and or baking experience!

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Easy Rosemary Focaccia

Time: ~12 hours

Yield: 18 slices

Dairy-Free, Vegetarian, Vegan

Ingredients

For the bread

• 630 grams (4 ½ cups) bread flour

• 1 ½ teaspoons active dry yeast

• 2 teaspoons kosher salt

• 532 ml (2 ¼ cups) warm water

• 1 ½ tablespoons olive oil

For the brine

• 2 tablespoons olive oil

• 1 tablespoon water

• 1 teaspoon kosher salt

For topping

• Leaves from 2 rosemary sprigs