Best Italian Focaccia Recipe: Rosemary Focaccia Bread (2024)

This Italian Focaccia Recipe is the perfect yeast bread to serve with soups and stews. You can also create some of the best Italian appetizers with this Rosemary Focaccia bread.

If you are looking for an Italian Focaccia recipe with a soft, chewy texture with a high rise, this is the bread for you!

Focaccia, unlikePizza, is made with a very wet dough.

If you have made this recipe for Screppelle (aka Italian donuts or if you prefer, zeppole), you know a thing or two about a wet dough.

Another difference between these two popular Italian foods is the use of potatoes. If you recall, I have already shared a Potato Pizza recipe where thin slices of potato are spread over the top of the pizza.

In this easy focaccia recipe, the potato is in the actual dough.

That’s right! A potato dough!

Since potatoes have more starch and less protein than flour, our focaccia will be soft, moist and tender.

Let me show you how easy this recipe is to make.

You are going to love it!

Ingredients for focaccia bread

Here is a list of some of the ingredients you need. Just a quick reminder that there is aprintable recipe card,found at thebottom of the page,withspecific amountsfor each ingredient.

• Flour: All-purpose flour.
• Yeast: This recipe calls for active dry yeast.
• Water. The ideal temperature is 105 °F-110 °F.
• Olive Oil: Use a high-quality extra virgin olive oil as we shall be using it in the dough, as part of the topping and also to coat our pan to provide a little crunch to the bottom crust.
• Salt: An essential ingredient for this recipe.
• Potato: Creates a softer, slightly sweeter dough.
• Dried Rosemary: Included in the special topping to give this pizza a wonderful golden color.

How to make Focaccia

One of the ingredients we need to prep for this recipe is a potato. Place a medium russet potato, with the skin, in a steamer basket, in a small pot with a lid. Cover and simmer for about 25 minutes or until a knife can easily pierce through the skin. Remove the skin. Use a potato ricer and reserve 1 cup (about 150 grams).

If you don’t have a potato ricer, use the large holes of a cheese grater. In the meanwhile, let’s prepare the sponge.

To make the focaccia sponge

In the bowl of a stand mixer. Whisk together ½ cup of flour and 1½ teaspoons of active dry yeast.

Add ½ cup of lukewarm water (105 °F-110 °F) and manually whisk together for about 30 seconds.

Cover with plastic film and set aside for 20-30 minutes or until bubbly. There is no sugar or honey for this recipe.

To make the focaccia dough

Once the sponge is ready, wet your fingertips and lift the sticky edges towards the center. Repeat 4-5 times. You can also use a spatula.

Add the rest of the dough ingredients. More specifically, 2½ cups of all-purpose flour, 1 cup of lukewarm water (105 °F-110 °F), the riced potato (about 150 grams), 2 tablespoons of extra virgin olive oil and 1¼ teaspoons of Kosher salt.

With the paddle attachment, mix all the ingredients on low speed until the mixture comes together. Switch to a dough hook and knead for about 5 minutes until smooth.

While we wait, let’s prepare the pan.

To ensure a crispy bottom, spread 1 teaspoon of room temperature butter over the entire surface of the rimmed sheet pan measuring 10 x 15. Then, spread 1 tablespoon of olive oil.

Dampen hands with water and transfer the wet dough to the baking sheet. With wet hands, use the palm of your hands to spread the dough in the pan.

Brush 1 teaspoon of olive oil over the entire surface.

Cover lightly with plastic film and let rise, in a draft-free area, until doubled in size, approximately 2 hours.

To make the herb topping

While the dough is resting, combine all of the ingredients for the topping in a small bowl and set aside. More specifically: 1½ tablespoons of olive oil, 1½ tablespoons water, 2 teaspoons of rosemary (dried), and ⅛ teaspoon of freshly ground pepper. Feel free to use your preferred herbs and spices… chili pepper, oregano, thyme, etc…

The combination of the water and the oil will create a crispy surface.

The final steps

Preheat your oven to 400°F (200°C) and place the oven grate in the bottom third of the oven. The oven needs to preheat for at least one hour so plan accordingly.

Dip fingertips in the herb topping and gently create dimples in the bread.

Brush the herb topping over the entire surface of the bread.

Finally, sprinkle ½ teaspoon of coarse salt over the top.

Bake in a preheated oven for about 23-26 minutes. You begin to smell the aroma at 18 minutes!

When golden brown and crisp, remove from the oven and place on a cooling rack.

Allow to cool for about 10 minutes, then slice and serve warm.

If desired, garnish with chopped fresh rosemary.

What to serve with focaccia bread?

• White Bean Soup
• Rapini
• Vegetable Veal Stew
• Pasta and Lentils
• Italian Salad Recipe
• Italian Tomato Cucumber Salad
• Escarole and White Bean Soup

Can I replace the all-purpose flour with bread flour?

You can, but bread flour has slightly more protein. As a result, the final product will not be as tender.

How can I get a crispy bottom?

Spread about 1 teaspoon of butter over the bottom of the sheet pan. Then brush about 1 tablespoon of olive oil over the surface.

How do you store leftover focaccia?

Leftovers can be stored at room temperature, in a paper bag for up to 2 days. To serve: reheat in a low oven for about 10 minutes.

Can I freeze focaccia?

Yes. Simply wrap individual portions in plastic film and then in aluminum foil. To reheat, simply remove the plastic film, wrap in the foil and heat it in the oven. Keeps frozen for up to 3 months.

Recipe inspiration

As you may have guessed, it’s back to my youth for this recipe.

My mom would usually make a simple herb bread recipe for Sunday supper. We would usually slice the bread lengthwise and layer it with roasted peppers, my dad’s homemade cold cuts, and soppressata.

The perfect bread to make Italian-style sandwiches.

This focaccia pizza, which was a variation of her homemade pizza dough included potatoes, extra water and a little more olive oil in the dough.

I would like to quickly mention that if you like potato yeast bread, you have to try this Italian Sweet Bread recipe!

The recipe I am sharing with you today is a variation of my mom’s rosemary focaccia recipe.

Over the years, I have tried other methods of making this Italian flatbread. Some of these methods include different proof times for the initial sponge, different methods to knead this very wet dough and different rise times.

Recently, I read this article that eliminates the second rise. Needless to say, I just had to try it. I was pleasantly surprised by the results.

My family and friends think this is the best focaccia recipe.

If you have ever wondered how to make focaccia bread fluffy, with a crumb that has medium-sized air pockets, achieved without a second rise, this is the recipe for you.

If you have a cast-iron pan, you may want to see how easy it is to make this recipe for cast iron focaccia bread. I’ve included 4 different toppings!

Enjoy!

THANKS SO MUCHfor following and being part of theShe Loves Biscotticommunity where you will findSimple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this Potato Rosemary Focaccia, I would love to hear about it in the comments below and be sure to rate the recipe!

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