Focaccia is one of those simple, yet elegant breads that can transform any meal. With its golden, crispy exterior and light, fluffy crumb, it’s hard to resist tearing into a freshly baked piece. This Organic Rosemary Focaccia is infused with aromatic rosemary and finished with a generous drizzle of organic olive oil, creating a perfect blend of rustic and refined. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and incredibly rewarding.
Using organic ingredients in bread-making elevates the flavours and ensures that each bite is packed with nutrients. Organic flour gives the focaccia its hearty texture, while organic olive oil and rosemary add a touch of Mediterranean authenticity. Not only are you crafting a delicious loaf, but you’re also supporting sustainable farming and healthier food choices.
Ingredients:
- 500g organic all-purpose flour or bread flour
- 7g (1 packet) organic active dry yeast
- 350ml warm water
- 1 tsp organic cane sugar or honey
- 2 tsp sea salt
- 4 tbsp organic extra virgin olive oil, plus extra for drizzling
- 2 tbsp fresh organic rosemary, chopped
- Coarse sea salt for sprinkling
Activate the yeast: In a small bowl, combine the warm water (about 40°C/105°F) and sugar or honey. Sprinkle the yeast on top and let it sit for 5-10 minutes, until the mixture becomes foamy.
Mix the dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and 2 tablespoons of olive oil. Stir until a dough forms.
Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for this step.
First rise: Grease a clean bowl with olive oil, place the dough inside, and cover with a damp cloth or plastic wrap. Let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Prepare the baking sheet: Once the dough has risen, generously grease a large baking sheet or a cast-iron skillet with 2 tablespoons of olive oil. Transfer the dough to the sheet and gently stretch it out to fit, creating dimples with your fingertips across the surface.
Second rise: Cover the dough again with a damp cloth and let it rise for another 30 minutes to an hour, until puffed up.
Preheat the oven to 220°C (425°F) while the dough is rising for the second time.
Top the focaccia: After the second rise, drizzle the top with more olive oil, and sprinkle the chopped rosemary and coarse sea salt evenly over the surface. Press the rosemary into the dough slightly to make sure it sticks.
Bake: Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy. You’ll know it’s ready when the crust has a beautiful golden hue, and it sounds hollow when tapped.
Cool and serve: Let the focaccia cool slightly on a wire rack. Serve warm with an extra drizzle of olive oil, or alongside your favourite dips and spreads.
This Organic Rosemary Focaccia is the perfect bread for any occasion. The light, airy interior paired with the crispy, golden crust is simply irresistible. The organic rosemary adds a fresh, earthy flavour that complements the richness of the olive oil. And best of all, focaccia is a versatile bread—you can enjoy it on its own, use it for sandwiches, or pair it with soups, salads, and cheeses.
- Use organic extra virgin olive oil generously! It’s key to achieving the signature focaccia flavour and texture.
- Fresh rosemary offers the best flavour, but you can use dried rosemary if fresh isn’t available. Simply reduce the amount by half.
- Don’t skip the dimpling! Pressing your fingertips into the dough before baking gives the focaccia its characteristic texture and helps the oil and toppings infuse into the bread.
- Let the dough rise properly: The longer and slower it rises, the better the texture of your focaccia will be.
- Garlic and Herb Focaccia: Add minced garlic and a mixture of herbs like thyme and oregano to the dough for a flavourful twist.
- Olive and Sun-Dried Tomato Focaccia: Scatter chopped olives and sun-dried tomatoes over the top before baking for a Mediterranean touch.
- Cheesy Focaccia: Sprinkle grated Parmesan or mozzarella on top for a cheesy, golden crust.