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Traditional Italian Focaccia Bread with Rosemary

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This traditional Italian focaccia bread with rosemary is light, airy, and full of olive oil flavor. Made with a simple no-knead, overnight method, it’s perfect as a side, snack, or sandwich base.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 24 hours
  • Yield: 12 slices
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan

Ingredients

  • 4 cups (500 g) bread flour
  • 2 teaspoons kosher salt
  • 1 teaspoon instant yeast
  • 1¾ cups (415 ml) lukewarm water
  • 4 tablespoons extra virgin olive oil, divided
  • 1 teaspoon flaky sea salt, for topping
  • 1 to 2 tablespoons fresh rosemary, finely chopped

Instructions

  1. In a large bowl, mix bread flour, kosher salt, and instant yeast. Add lukewarm water and 2 tablespoons of olive oil. Stir until a sticky dough forms and no dry flour remains.
  2. Cover the bowl and let the dough rest at room temperature for 30 minutes.
  3. Transfer the dough to the refrigerator, covered, and let it ferment for 18 to 48 hours.
  4. Grease a 9×13-inch baking pan with olive oil. Transfer the cold dough into the pan and gently stretch it toward the edges. Let rest 10 minutes if it resists stretching. Cover and let rise at room temperature for 2 to 4 hours until doubled and bubbly.
  5. Preheat oven to 425°F (220°C). Drizzle remaining 2 tablespoons olive oil over the dough. Dimple the dough with oiled fingers. Sprinkle with flaky sea salt and rosemary.
  6. Bake for 25 to 30 minutes until golden and crisp. Let cool slightly before slicing and serving.

Notes

  • Overnight fermentation improves flavor and texture significantly.
  • Use bread flour for best results, but all-purpose flour can be substituted.
  • Fresh rosemary is preferred for better aroma and flavor.
  • Use plenty of olive oil to prevent sticking and enhance crispness.
  • Store tightly wrapped and reheat in oven for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/traditional-italian-focaccia-bread-with-rosemary/