Rustic Focaccia Bread Recipe
Hot aromatic Rustic Focaccia Bread Recipe, speckled with lemon zest, fresh rosemary, and red onion. These fresh loaves are packed with flavor and great with any meal!
You can buy decent focaccia at the bakery, but nothing beats homemade bread! Yet, there’s that one little ingredient we so often don’t keep around the house… Patience.
The lesson of bread-making is always, “Good things come to those who wait.” Bread is not difficult to make; especially if you have an electric mixer with a bread hook. It just takes time.
I like to make bread, as a reminder to myself, when I’m feeling restless in other areas of life. It doesn’t really matter the reason… Kids and family, work, finances. Diligence and good ol’ patience are most always the process and the answer.
You do what you can, with what you’re given. Then? You wait.
Focaccia provides such a tasty and fragrant reminder that in the end, the reward is worth while. This crusty Rustic Focaccia Bread Recipe has an aroma that can instantly produce a dozen new friends. Holding plates.
And the flavor? Savory and delicate, with a punch of herbs in every bite.
My Rustic Focaccia Bread Recipe is something I like to make all year long, because it pairs with so many different meals.
The rich taste and decadent texture are definitely worth the wait!
Rustic Focaccia Bread Recipe
- 4 cups all-purpose flour
- 1 1/2 cups cold water
- 1/4 cup lukewarm water
- 1 package dry active yeast (2 1/4 teaspoons)
- 3 tablespoons olive oil + extra for bowl and pans
- 3 tablespoons chopped red onion or shallot, + extra slices for top
- 2 1/2 tablespoons fresh chopped rosemary
- 1 teaspoon honey
- Zest of one lemon
- Salt and pepper
- Pour the lukewarm water and honey into the bowl of your electric mixer with a paddle attachment. Add one package of dry active yeast and swirl around. Allow the yeast to foam for 10 minutes. Then add the cold water, lemon zest, 2 tablespoons oil, 1 1/2 teaspoons salt, rosemary, and onions. Turn the mixer on low and slowly add the flour. Once all the flour is in the bowl, switch the paddle to the bread hook attachment. “Knead” on low for about 10 minutes.
- Pull the dough away from the sides and rub the bowl down with oil. Cover the bowl with plastic wrap and allow the dough to rise for 1 1/2 to 2 hours. Remove the plastic wrap and turn the mixer back on for 30 seconds.
- Divide the dough into two pieces and press with your fingers into two greased 9- to 10-inch round cake pans. As you press to dough to the edges, don’t be afraid to let your fingers puncture the dough—this will create the bumpy, rustic texture of traditional focaccia.
- Cover both pans with a clean damp towel. Allow the dough to rise again for another 2 hours. Preheat the oven to 400 degrees F. Before baking, use the remaining tablespoon of oil and brush the tops of the loaves. Sprinkle with salt and pepper and decorate with thin onion slices.
- Bake for 25-30 minutes, until the tops are golden-brown. Turn out the bread loaves and enjoy.
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