Rosemary Focaccia Bread Recipe (Vegan, Pantry Staple Bread)

This Rosemary Focaccia Bread recipe is beyond delicious and simple! Better than the bakery, this bread is hearty and easy to make. Great with soups, stews, or chili!

You know we love us some bread on this homestead! Aside from our weekend sourdough loaf, I’ll get a little adventurous from time to time and bake some clay pot bread, vegan biscuits, or homemade pizza crust. And decided to try a focaccia for the first time….. and THIS was major winning recipe!

This Rosemary Focaccia Bread Recipe Is:

  • Simple
  • Herby
  • Light
  • Floral
  • Hearty
  • Vegan, vegetarian, dairy free, egg free

What’s In This Rosemary Focaccia?

  • Dried Rosemary: I found that dried rosemary was the perfect spice for this bread. It was herby but not overpowering like fresh rosemary can sometimes be.
  • Active Yeast: 1 small .25 ounce packet will do the trick
  • Sugar: Just a teaspoon for a little flavor. You can substitute maple syrup, honey, or just leave it out entirely.
  • Flour: I used regular all-purpose flour and it tasted delish!
  • Olive Oil: Some for the dough, some for the sheet pan, and some to brush on top. We are certainly not shy with the olive oil in this recipe.
  • Salt: coarse sea salt is preferrable
  • Dried Rosemary
  • Water

How Do I Make this Rosemary Focaccia Bread Recipe?

  1. In a bowl, mix the warm water, active yeast, and sugar and allow the mixture to dissolve for about 15 minutes.
  2. Meanwhile, in a large bowl, add the flour, olive oil, salt and rosemary. Stir well with a wooden spoon to combine.
  3. Add the water and yeast to the flour little by little, stirring every 1/2 cup or so. Dough should be shaggy when all ingredients are mixed together.
  4. Place plastic wrap over dough and cover for about 2 hours, allowing the dough to rise in a warm space.
  5. Once risen, knead dough for about 10 minutes into a ball. Cover the ball with plastic wrap and refrigerate for 12 to 24 hours.
  6. After refrigerating, unwrap dough and place in a large greases bowl. Allow to rise one last time for about 2 hours.
  7. When ready to bake, preheat oven to 400 degrees Fahrenheit. In a 13×9 sheet pan, pour in 2 tablespoons of oilve oil. Add the dough, and gentry knead it out so it fills the sheetpan. Allow to sit for about 15 minutes. Use your fingers to poke holes in the dough, go all the way to the sheetpan. Drizzle the remaining 2 tablespoons of olive oil on top. Sprinkle top with a touch of extra salt and rosemary.
  8. Bake focaccia for 20-25 minutes until top is golden brown. Remove from oven and allow to cool for 10 minutes before serving.

Fantastic Soups and Stews To Eat This Focaccia With:

As always, if you make this homemade rosemary focaccia bread recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

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Rosemary Focaccia Bread Recipe (Vegan, Pantry Staple Bread)

This Rosemary Focaccia Bread recipe is beyond delicious and simple to make! Better than the bakery, this bread is hearty and easy to make.  Great with soups, stews, or chili!  
5 from 2 votes
Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Course Appetizer, Bread
Cuisine American, Italian
Servings 12 pieces

Ingredients
  

  • 2 cups warm water
  • 1 0.25 ounce packet of active yeast
  • 1 tablespoon sugar
  • 5 cups flour I used all purpose
  • 1/2 cup olive oil
  • 1.5 teaspoons salt plus extra for sprinkling
  • 1 tablespoon rosemary plus extra for sprinkling

Instructions
 

  • In a bowl, mix the warm water, active yeast, and sugar and allow the mixture to dissolve for about 15 minutes.
  • Meanwhile, in a large bowl, add the flour, olive oil, salt and rosemary.  Stir well with a wooden spoon to combine.
  • Add the water and yeast to the flour little by little, stirring every 1/2 cup or so.  Dough should be shaggy when all ingredients are mixed together.
  • Place plastic wrap over dough and cover for about 2 hours, allowing the dough to rise in a warm space.
  • Once risen, knead dough for about 10 minutes into a ball.  Cover the ball with plactic wrap and refrigerate for 12 to 24 hours.
  • After refrigerating, unwrap dough and place in a large greases bowl. Allow to rise one last time for about 2 hours.
  • When ready to bake, preheat oven to 400 degrees Fahrenheit. In a 13x9 sheet pan, pour in 2 tablespoons of oilvs oil. Add the dough, and gentry knead it out so it fills the sheetpan.  Allow to sit for about 15 minutes. Use your fingers to poke holes in the dough, go all the way to the sheetpan. Drizzle the remaining 2 tablespoons of olive oil on top. Sprinkle top with a touch of extra salt and rosemary.
  • Bake focaccia for 20-25 minutes until top is golden brown. Remove from oven and allow to cool for 10 minutes before serving.
Keyword Focaccia Bread with Rosemary, Homemade Focaccia Bread Recipe Simple, Rosemary Focaccia Bread Recipe, Rosemary on Focaccia
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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