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Focaccia Bread is full of so much flavor and goes with so many things. Serve it as a side to pasta, or with a Caprese Salad. Serve it as an appetizer along with some olive oil, balsamic vinegar as a dipping sauce for it. Use it as the bread for a sandwich. Or top it with some goat cheese or mozzarella, along with some roasted garlic and peppers and bake it for a quick pizza.

You can also add any toppings you like to this bread when you form it before the second rise. See topping suggestions in the cooking directions below.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 2 Hours and 20 Minutes
Cook Time: 25 Minutes
Total Time: 2 Hours and 45 Minutes
Servings: 4-6

Ingredients:

  • 1 cup warm water
  • 2 1/4 tsp (1 pkg) active dry yeast
  • 6 Tbsp olive oil, divided
  • 5 cups all-purpose flour
  • 2 tsp. salt
  • 2 Tbsp chopped fresh rosemary, or 1 Tbsp dried
  • 1 cup warm milk
  • 1/2 tsp. kosher salt or coarse salt
  • 2 oz. Parmesan cheese

Instructions:

  1. Measure the warm water into a small bowl; whisk in the yeast and 3 tablespoons olive oil; set aside.

  2. In a large bowl sift the flour, 2 teaspoons salt and the rosemary. With a wooden spoon or dough whisk, stir the yeast and milk into the flour mixture until the flour the flour is evenly moistened and the dough doesn't stick to the bowl. Beat vigorously for 1 minute. Cover the bowl loosely with plastic wrap and allow to rise in a warm place until it has doubled in size, about 1 hour.

  3. Spread 1 1/2 teaspoons of the olive oil onto a baking pan. Turn the dough onto the pan. Pat and press the dough to fill the pan completely. If the dough resists, let it rest for a few minutes before continuing. Using your fingertips, poke cavities 2 inches apart over the surface of the dough. Drizzle the remaining olive oil over the dough and sprinkle with 1/2 tsp Kosher or coarse salt. Add any topping you would like, such as sun-dried tomatoes, roasted red peppers, olives, pancetta, feta cheese, more rosemary, roasted garlic, goat cheese, etc). Sprinkle with Parmesan cheese. Cover loosely with plastic wrap and allow the dough to rest in a warm place until doubled in size, about 1 hour.

  4. Preheat oven to 450°F. Bake the focaccia 25 minutes, until deep golden in color. Slice and serve.

2 thoughts on “Focaccia Bread”

  1. Hi , Appreciate finding a recipe on Focaccia bread. Couple questions – I saw a recipe with the 1st rise stating 12-18 hrs and then the second rise 2-4 hrs. I followed this recipe. The flavor is good but the texture is off. We live at 8800 ft. And wonder if this is why you only give it 1 hr for each rise. Would be interested in your input. Thank you. Stacie

    Reply ↓

    • I think the long rise time would be if were a sourdough Focaccia bread. I’ve never let mine rise that long. We live at 7500 feet.

      Reply ↓

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