This simple homemade rosemary olive oil focaccia bread couldn’t be easier. This was one of the first bread recipes I ever made.
I’d always wanted to try making focaccia bread and after seeing this gorgeous version from Fatlad Food I was inspired to give it a go! It really was a simple bread to make, one that looks pretty impressive and tastes incredibly soft and delicious.
I’ve followed Fad Lad’s recipe quite closely – the only real difference is that I didn’t use any garlic and just stuck to plain rosemary focaccia! As long as you follow the basic recipe for my simple homemade rosemary olive focaccia bread, you can throw in any additional extras you like.
- 450g white bread flour
- 25g fresh yeast you could use dried
- 1 teaspoon salt
- 1 teaspoon sugar
- 350 ml of lukewarm water
- 3 tablespoons olive oil
- 3 sprigs of rosemary
Dissolve the yeast in the water and leave for 5-10 minutes. Add the oil and stir to combine.
In a large bowl, mix the flour, sugar and salt. Add the liquid and stir until a wet dough forms. Knead the dough for around 5-10 minutes until it is soft and pliable. Oil the bowl and place the dough back in and cover with a tea towel. Leave in a warm place to prove (for at least one hour, but as long as possible).
When the dough has doubled in size, knock back and knead for a further minute. Squeeze dough into a rectangle or square baking tin, pushing down so that it is evenly covered. Cover and leave to prove again for a further hour. Pre-heat the oven to 230°C.
Using your thumbs, push down in the dough to make indentations, placing some of the rosemary sprigs in the holes. Place the bread in the middle of the oven and bake for around 25-30 minutes until the top is golden and the bottom sounds hollow when tapped. Enjoy warm!
If you like bread, check out my other homemade recipes: