Honey Rosemary Focaccia Recipe

I absolutely love this recipe because making focaccia feels like a delicious weekend ritual, where the comforting scent of rosemary fills my home and warms my soul. Plus, there’s something incredibly satisfying about creating those dimples in the dough and seeing it transform into golden perfection, making it the ultimate homemade treat for sharing with friends.

I adore the creation of recipes that marry taste and uncomplicatedness. My Honey Rosemary Focaccia is composed of 3 1/2 cups of all-purpose flour, warm water, and a tablespoon of honey—ingredients that yield a tender crumb.

Full of fresh rosemary and drizzled with extra-virgin olive oil, this is the most flavorful and fragrant bread I can imagine making for any occasion.

Ingredients

All-Purpose Flour: Contains a high amount of carbohydrates that yield structural components and chewy textures.

Honey: Sweetener in its natural form, contributes a delicate sweetness while assisting in the activation of yeast.

Essential for dough rising, creating airiness and texture, is Active Dry Yeast.

Olive Oil (Extra Virgin): Infuses aromatic flavor and adds richness and moisture.

Rosemary Leaves, Fresh: Bestow herbal aroma, ameliorate flavor, and fragrance with dash.

Finishing touch: Flaky sea salt adds a finishing touch to the dish.

It adds crunch and elevates the taste of the overall dish.

Ingredient Quantities

• 3 1/2 cups all-purpose flour
• 1 1/4 cups warm water (about 110°F/45°C)
• 1 tablespoon honey
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 teaspoon salt
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 tablespoons fresh rosemary leaves
• 1-2 teaspoons flaky sea salt

Instructions

1. Combine the warm water, honey, and yeast in a small bowl. Allow the mixture to sit for about 5-10 minutes until it becomes frothy.

2. In a big bowl, mix together the flour and salt. Make a hollow in the center and add the yeast mixture and 2 tablespoons olive oil.

3. Combine the ingredients and mix until they come together. Turn the mixture onto a lightly floured surface and knead it into a dough for 5-7 minutes. Work the dough until it is smooth and elastic.

4. Put the dough in a bowl that has been lightly oiled, cover it with a damp cloth or some plastic wrap, and allow it to rise in a warm location until it has more than doubled in size. This will take about 1-2 hours.

5. Set your oven to 400°F (200°C) to warm up beforehand.

6. Carefully deflate the dough and move it to the oiled 9×13 inch baking pan. Press and stretch the dough in the pan until it fits.

7. Make use of your fingertips to form dimples all over the surface of the dough. Drizzle 2 tablespoons of olive oil evenly over the dough.

8. Over the top, sprinkle the fresh rosemary leaves and flaky sea salt.

9. Let the dough proof for another 20-30 minutes.

10. Cook for 20 to 25 minutes, or until the golden-brown focaccia tempts you to dig in. Slight cooling won’t hurt (this is no hot-out-of-the-oven bread), but you may be unable to resist while the olive oil shown above awaits.

Equipment Needed

1. Small bowl
2. Large bowl
3. Wooden spoon or spatula
4. Measuring cups
5. Measuring spoons
6. Kitchen scale (optional for precise measurements)
7. Clean kitchen towel or plastic wrap
8. Rolling pin or your hands for shaping (optional)
9. 9×13 inch baking pan
10. Oven
11. Pastry brush (for oil, optional)
12. Cooling rack

FAQ

• Can I use dried rosemary instead of fresh?Indeed, substituting dried rosemary is a viable option; however, one should use approximately half the amount since dried herbs pack more concentrated flavors.
• What if I don’t have extra-virgin olive oil?An olive oil of good quality will work well, but for the best flavor, use extra virgin.
• Why is my dough not rising?Make certain that your yeast is active by testing it in warm water and honey. When the water is too hot, it can and will kill the yeast.
• Can I make this focaccia gluten-free?Using a gluten-free flour blend may not yield the desired results because the texture of the bread generally relies on gluten.
• How should I store the focaccia?Keep in an airtight container at room temperature for as long as 2 days, or for an extended period, store in the freezer.
• Can I add other toppings to the focaccia?Absolutely, you can add toppings such as olives, cherry tomatoes, or caramelized onions to enhance the flavor.
• What is the ideal water temperature for the yeast?Approximately 110°F (45°C) is optimal—lively to the sensations of touch but not overwhelming to the skin.

Substitutions and Variations

All-purpose flour: For a chewier texture, substitute with bread flour.
Instead of using honey, you can sweeten your dish with maple syrup or agave nectar, which will provide a different, but equally delicious, sweet flavor.
Active dry yeast: If using instant yeast, reduce the amount to 2 teaspoons.
Substitutes for extra-virgin olive oil include any light-flavored oils, such as grapeseed or avocado oil.
Rosemary leaves, fresh: If you have dried rosemary or thyme on hand, you can use them in a pinch, but cut the amount used in half.

Pro Tips

1. Proofing Environment To create the ideal environment for the dough to rise, place the covered bowl in a slightly warm oven. Turn on the oven light or preheat the oven to the lowest setting for a few minutes before turning it off. This consistent, gentle warmth will contribute to optimal yeast activity.

2. Flavor Infusion Infuse the olive oil with rosemary by gently warming the olive oil with the rosemary leaves in a small pan over low heat for about 5 minutes. Let it cool and use the infused oil for drizzling on top of the dough. This will enhance the rosemary flavor in every bite.

3. Kneading Tips If the dough feels too sticky while kneading, add additional flour in small increments, no more than a tablespoon at a time, to avoid making the dough too dry. Knead until smooth and elastic for the best texture.

4. Crispy Base For a crispier crust on the bottom, sprinkle a little cornmeal on the baking pan before transferring the dough. This will also prevent sticking and add a pleasant texture.

5. Golden Touch If you desire a more golden-brown color, you can brush the top of the focaccia with a bit more olive oil just before baking, or place the pan under the broiler for the last 1-2 minutes of baking. Keep a close eye to avoid burning.