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A closeup side view of a slice of focaccia with air bubbles in the dough.

Focaccia with Rosemary and Shallots

Jessica Vogl
A delicious recipe for Focaccia with Rosemary and Shallots, perfect for a snack, appetizer, or for making a sandwich!
5 from 9 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Rise Time 3 hours 30 minutes
Total Time 4 hours 20 minutes
Course Appetizer, Snack
Cuisine Italian
Servings 12 servings

Ingredients
  

  • 2 ½ cups warm water
  • 2 ¼ teaspoons active dry yeast about one envelope
  • 2 teaspoons honey
  • 5 cups all-purpose flour
  • 2 teaspoons kosher salt
  • ½ cup olive oil divided
  • 1 large shallot thinly sliced
  • 2-3 Tablespoons fresh rosemary de-stemmed
  • flaky sea salt for topping

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook, combine warm water and honey. Sprinkle with yeast. Let sit for 5 minutes, until yeast is foamy (see notes if your yeast is not foaming).
  • Add flour and salt and mix until no dry spots remain.
  • Brush to coat a large bowl with 2 Tablespoons olive oil. Transfer the dough to the bowl and turn to coat. Cover with lightly greased plastic wrap and let rise until doubled in size, 2-3 hours.
  • Brush a 13x9 inch pan with 2-3 Tablespoons olive oil and set aside.
  • After the first rise, use a spatula to scrape around the outside of the bowl and turn the dough over on itself a few times. This will deflate the dough (don't overdo it! 2-3 turns is enough). Transfer the dough to the prepared pan and cover with a clean, dry dish towel. Let rise for 1 ½-2 hours until the dough has completely filled (or very nearly) the entire pan.
  • Preheat the oven to 450°F. Lightly oil your hands and press the dough to completely fill the pan, if it hasn't already. Use your fingers to press dimples into the dough all over.
  • Drizzle the dough with 2 Tablespoons olive oil, then spread the sliced shallots and rosemary sprigs across the dough. You can lightly press them into the dough, but you don't have to. Sprinkle with flaky sea salt.
  • Bake 25-35 minutes or until the focaccia is puffed, golden and crusty. Remove from the oven and drizzle with an additional 1-2 Tablespoons olive oil. Let cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully. Slice before serving.
Keyword bread, focaccia, rosemary, shallots
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