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Best Holiday Rosemary Focaccia: Easy 1-Hour Showstopper

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This easy, one-hour rosemary focaccia is a holiday showstopper with a crispy, olive-oil-soaked crust and pillowy interior. Perfect for last-minute hosting, it uses simple pantry ingredients and delivers incredible flavor.

Ingredients

Scale
  • 4 cups (500g) bread flour (e.g., King Arthur Flour)
  • 2 teaspoons (7g) active dry yeast or instant yeast
  • 2 teaspoons (12g) fine sea salt
  • 1 ¾ cups (415ml) warm water (105°F-110°F)
  • ¼ cup (60ml) extra-virgin olive oil, plus more for the pan
  • 3 tablespoons (45ml) extra-virgin olive oil, for drizzling
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
  • 1 ½ teaspoons flaky sea salt (e.g., Maldon)
  • Optional: fresh cracked black pepper, a pinch of red pepper flakes

Instructions

  1. Proof the yeast (if using active dry): In a large mixing bowl, combine warm water and a pinch of sugar or honey. Sprinkle yeast on top and let sit for 5-10 minutes until foamy. If using instant yeast, skip this step and mix with flour.
  2. Mix the dough: Add flour, salt, and ¼ cup olive oil to the yeast mixture (or water if using instant yeast). Stir with a wooden spoon until a shaggy, sticky dough forms.
  3. First rest (the lazy fold): Cover the bowl and let rest for 10 minutes. Wet your hands, then fold the dough over itself 4-5 times. Cover and rest another 10 minutes, then repeat the folding.
  4. Bulk fermentation: Cover tightly and let rise in a warm place for 30-40 minutes, until doubled in size.
  5. Prepare the pan: Pour 2-3 tablespoons olive oil into a 9×13-inch baking pan and spread over bottom and sides.
  6. Transfer and stretch: Gently scrape the risen dough into the oiled pan. Using oiled fingers, stretch and press to fill the pan. Let rest 5 minutes if it resists.
  7. Second rise: Cover with plastic wrap and let rise for 15-20 minutes until puffy. Meanwhile, preheat oven to 425°F (220°C).
  8. Dimple and top: Drizzle remaining 3 tablespoons olive oil over dough. Use fingertips to press deep dimples all over the surface. Sprinkle with rosemary and flaky sea salt. Add black pepper if desired.
  9. Bake: Place pan on middle rack and bake for 20-25 minutes, until deep golden brown and hollow-sounding when tapped on the bottom.
  10. Cool and serve: Let cool in pan for 5 minutes, then transfer to a wire rack. Cool at least 10 minutes before slicing. Serve warm or at room temperature.

Notes

Use high-quality olive oil for best flavor. Bread flour gives a chewier texture; all-purpose can be substituted but yields a softer crumb. For gluten-free, use a 1-to-1 gluten-free flour blend. Do not refrigerate leftovers; store at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: focaccia, rosemary bread, holiday bread, easy bread recipe, one-hour bread, Italian bread, party bread

Find it online: https://lucastable.com/best-holiday-rosemary-focaccia-easy-1-hour-showstopper/