Soft focaccia bread with rosemary and garlic
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Soft focaccia bread: Focaccia bread is remarkably easy to make. There are a few different recipes for focaccia out there. Our focaccia recipe is for what is referred to as ‘soft’ focaccia rather than the type that resembles a naked, thin crust pizza. Soft focaccia is often topped with different herbs, most traditionally, rosemary. You can top yours with whatever takes your fancy!
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Both types of focaccia bread have their place at the table and the thinner version of focaccia is often served up as a side dish or appetiser.
Soft focaccia bread with rosemary and garlic
Ingredients for the dough
- 500 grams Tipo 00 flour (you can use Swan Down cake flour as an alternative)
- 1 level teaspoon of fine sea salt
- 300 ml of warm, tepid water (not hot)
- 8 grams dried, active yeast
- 20 mls extra virgin olive oil
ingredients for the preparation
- 40 ml extra virgin olive oil
- 1 level teaspoon coarse sea salt
- 1 level tablespoon fresh rosemary leaves, bruised and finely chopped
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- In a large mixing bowl add the flour, fine sea salt and yeast then mix well to combine. Add 1 tablespoon of the oil to the flour then slowly add the water until you have formed a soft workable dough that leaves the sides of the mixing bowl clean and is only a little sticky. Dip your fingertips in some extra olive oil to help work the dough.
- Leave the dough in the mixing bowl and cover with a tea towel or soft napkin. Place it in a warm area for 1 hour or more for it to rise and double in size.
- Once the dough has risen, pour it out onto a clean and lightly oiled work surface. Then, work the dough very gently for just a few moments using just the tips of your fingers.
- Pour the 40 mls of olive oil into a 9 inch diameter baking pan at least 2 inches deep, add the dough and cover then allow it to rise for a further 20 minutes, somewhere warm.
- Gently turn the dough over and press indents evenly all over the dough then leave it to rise again for a further 10 minutes.
- Sprinkle with the coarse sea salt and fresh rosemary then place in the centre of a pre-heated oven at 180C/360F, for 40 minutes.
- Remove from the baking dish cut in slices and enjoy.