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Rosemary-Fennel Focaccia Recipe

Author: Kate
Fluffy homemade focaccia recipes flavored with fragrant rosemary and fennel seeds. Dairy free!
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Prep Time: 20 minutes
Cook Time: 30 minutes
Rising Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 8
Calories: 249kcal

Ingredients

Instructions

  • Mix dough. Combine water and yeast in the bowl of a stand mixer. Whisk until dissolved. Let sit 5-10 minutes until creamy and beginning to foam. Add 2 cups of the flour, 3 tablespoons of the olive oil, 2 teaspoons of the salt, 1/2 teaspoon of the fennel, and the black pepper. Using the dough hook attachment, begin mixing on low. Once the ingredients are well combined, add remaining flour, about 1/2 cup at a time, until a soft, sticky dough is formed (you may not use all the flour). Increase the speed to medium and beat the dough for 8 minutes.
  • First rise. Oil a large bowl and transfer dough to oiled bowl. Turn the dough so it is covered in oil. Cover tightly with plastic wrap. Let rise in a warm place until doubled in size.
  • Press into baking sheet. Line a baking sheet with parchment paper. Slide dough onto baking sheet preserving as many air pockets as possible. Gently pull and stretch dough to the edges of baking sheet (oil hands if they get sticky). Spray one side of plastic wrap with baking spray. Cover pan loosely with the plastic wrap, oiled side down and let rise in a warm, draft-free area until slightly puffed, about 30 minutes.
  • Bake. Heat oven to 425°F and arrange rack in the middle. Press fingertips all over dough to form indentations. Brush top of dough with remaining 1 tablespoon of olive oil and sprinkle with remaining fennel, salt and rosemary. Bake focaccia until deep, golden brown about 20-30 minutes.
  • Cool and serve. Remove focaccia from the baking sheet, transfer to a rack and cool at least 10 minutes before slicing and serving.