In Episode 5 of Mom Life in The Woods, I mentioned the focaccia bread I make on repeat, and I promised I’d share the recipe here. So here it is. (By the way, here’s a link to listen to the episode. It’s called “Grow Something Anyway.”)
If you’ve ever wanted to try baking bread but felt even a little intimidated, focaccia is the place to start. It’s hands-down the easiest bread I make. I don’t use a stand mixer or a bread machine. I knead it by hand, use basic pantry ingredients, and somehow the whole family magically appears in the kitchen the moment it comes out of the oven.
There’s also about a 90% chance you already have everything you need to make this right now. Seriously… go check your pantry.
I love focaccia because it’s forgiving, cozy, and doesn’t ask much of you. The dough is soft, the process is simple, and the payoff is huge: golden edges, olive oil goodness, and that unmistakable rosemary aroma that makes your house smell like you’ve been baking all day (even if you haven’t).
Below is the exact recipe I use every time, originally from Taste of the South. I follow it closely, with one small mindset shift: I do everything by hand, and I don’t stress the details. Bread is surprisingly kind like that.
Rosemary Focaccia
Yields: 2 (9-inch) rounds
Ingredients
- 1 cup warm water (105°–110°)
- 2 tablespoons sugar
- 1 (0.25-ounce) package active dry yeast
- 2½ cups all-purpose flour
- 1½ teaspoons kosher salt
- 8 tablespoons olive oil, divided
- ¼ cup chopped fresh rosemary, divided
- Garnish: sea salt, ground black pepper
Instructions
- In a medium bowl, stir together warm water, sugar, and yeast. Let stand until foamy, about 5 minutes.
- In a large bowl, combine flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Stir until a shaggy dough forms, then turn it out and knead by hand until smooth and elastic (about 6–8 minutes).
- Lightly oil a large bowl, place dough inside, turning once to coat the top. Cover and let rise in a warm, draft-free place (about 75°) until doubled in size, about 1 hour.
- Drizzle 2 tablespoons olive oil into each of two 9-inch skillets (or round baking dishes).
- Gently punch down dough. Knead in 2 tablespoons rosemary. Divide dough in half and place into prepared skillets, pressing it out toward the edges. Cover and let rise again until doubled, about 45 minutes.
- Preheat oven to 375°. Using your fingertips, press deep dimples into the dough. Sprinkle with remaining rosemary and drizzle with remaining olive oil.
- Bake until golden brown, about 20 minutes. Finish with sea salt and a little black pepper, if desired.
A Few Notes From My Kitchen
- This bread is very forgiving. Don’t overthink it.
- If your rise times aren’t exact, it will still be delicious.
- Serve it warm if you can… but even the next day, it’s wonderful with a little butter and honey.
If you make this, I’d love to know. There’s something deeply grounding about baking bread by hand. To me, it feels like a small pause in the middle of a busy life. And actually, that’s exactly what Mom Life in The Woods is all about, so be sure you’re following along with the podcast.
