Kenny Rankin's rosemary focaccia Recipe

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This Kenny Rankin’s rosemary focaccia is a fluffy and chewy recipe, which is made with fresh rosemary and good quality extra virgin olive oil. It’s the perfect side for any Italian meal, a classic, foolproof recipe that brings bakery-quality bread to your home kitchen.

Kenny Rankin’s rosemary focaccia Ingredients

A simple, classic list for an authentic and delicious Italian bread.

650g strong bread flour
300g Italian 00 flour
500g tepid water
15g fresh yeast or 7g sachet of dried yeast
15g (about 2.5 tsp) fine sea salt
Extra virgin olive oil
Vegetable oil, for greasing
A small handful of fresh rosemary sprigs
Coarse sea salt, for sprinkling
Balsamic vinegar, for serving (optional)

How To Make Kenny Rankin’s rosemary focaccia

A step-by-step guide to this wonderfully soft and chewy bread.

Make and Knead the Dough: In a large mixing bowl, combine both flours, the tepid water, yeast, and 15g of fine sea salt. Knead gently on a lightly floured surface for approximately 5 to 10 minutes, until the dough is smooth and elastic.
First Rise: Cover the mixing bowl with a tea towel or plastic wrap and leave the dough to rest in a warm place for about 45 minutes, or until it has doubled in size.
Prepare for Second Rise: While the dough is rising, lightly grease a large baking tray with vegetable oil. Transfer the risen dough to the baking tray and use the palm of your hands to spread it out evenly.
Dimple and Second Rise: Drizzle some extra virgin olive oil over the surface of the dough. Use your oiled fingertips to ‘dimple’ the dough all over, pressing down firmly but not all the way through to the base. Cover with the tea towel and leave to rest in a warm place for another 20 to 40 minutes, until the dough has doubled in size again.
Bake the Focaccia: Preheat the oven to 220°C/425°F/gas 7. Bake the focaccia for about 15 minutes, or until it is lightly golden and cooked through.
Finish and Serve: Just before the bread comes out of the oven, whisk together 2 tablespoons of olive oil and 1 tablespoon of water to create a cloudy emulsion. As soon as you remove the hot bread from the oven, brush this mixture all over the surface. Stud the bread with fresh sprigs of rosemary and finish with a generous sprinkle of coarse sea salt. Serve warm.

Kenny Rankin's rosemary focaccia Recipe — Kenny Rankin’s rosemary focaccia Recipe

Recipe Tips

For the most authentic and perfectly textured focaccia.

How to get the classic dimples? The signature dimples are easy to create! After spreading the dough in the tray, coat your fingertips in olive oil and press them firmly all over the dough, creating deep indentations. This not only looks beautiful but also creates little pools to hold the olive oil and rosemary.
Can I make this without a wood-fired oven? Yes! This recipe is easily adapted for a home oven. For a great result, preheat your conventional oven to its highest setting, around 220°C/425°F. Baking at a high temperature helps the focaccia to rise quickly and develop a good crust while staying soft inside.
Why is the dough so wet/sticky? Don’t be afraid of a sticky dough! A high hydration (wet) dough is the secret to a light, airy, and moist focaccia crumb. Use oiled hands to handle and spread the dough in the pan to prevent it from sticking to you.
Can I make the dough ahead of time? Absolutely. After the kneading step, you can place the dough in a lightly oiled bowl, cover it, and let it rise slowly in the refrigerator for up to 48 hours. This slow fermentation develops a more complex and delicious flavor.

What To Serve With rosemary focaccia

Classic accompaniments for this fresh, homemade bread.

Warm, fresh focaccia is incredibly versatile. It’s perfect for:

Dipping into a small bowl of extra virgin olive oil and balsamic vinegar
Serving alongside a hearty soup or a stew
As a base for a rustic sandwich
As part of a larger antipasto platter with cured meats, cheeses, and olives

How To Store rosemary focaccia

Keeping your homemade loaf fresh.

Room Temperature: Focaccia is at its absolute best on the day it is baked. To store leftovers, wrap the cooled bread in foil or place it in a paper bag. It will keep at room temperature for 1-2 days.
Reheat: To refresh the bread and bring back its soft texture, you can warm it in a 180°C/350°F oven for about 5-10 minutes.

Kenny Rankin’s rosemary focaccia Nutrition Facts

An estimated guide per serving.

Calories: 350 kcal
Carbohydrates: 65 g
Protein: 10 g
Fat: 5 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s the difference between bread flour and 00 flour?

Strong bread flour is high in protein, which creates a strong gluten network for a chewy texture. Italian ’00’ flour is very finely milled, which contributes to a soft, delicate crumb. The combination gives you the best of both worlds: soft and chewy. If you can’t find ’00’ flour, you can use all bread flour.

Can I use dried rosemary instead of fresh?

You can, but the flavor will be different. If using dried rosemary, it’s best to add it to the olive oil you drizzle over the dough before the second rise to help it rehydrate and infuse the oil with its flavor.

My dough didn’t rise. What went wrong?

This is usually due to one of three things: your yeast was old or expired; the u0022tepidu0022 water was too hot (which kills the yeast) or too cold (which doesn’t activate it); or the spot you left it to prove in was too cold or draughty.

Try More Recipes:

Italian tomato and bread salad Recipe
Grilled flatbreads with rosemary oil Recipe
Bread & butter pudding Recipe