Rosemary Honey Focaccia Bread

This honey rosemary focaccia bread is a simple yet satisfying addition to any table, perfect as an appetizer or served alongside your favourite meal. Baked to a light, fluffy texture with a perfectly crisp golden crust, it delivers the classic airy interior and rich flavour that focaccia lovers are searching for. Each bite offers a balance of softness and structure, making it ideal for dipping, slicing, or enjoying on its own fresh out of the oven. BeeMaid Honey is incorporated right into the dough, naturally enhancing the baking process while contributing a subtle hint of sweetness that complements the savoury base. This touch of honey helps create a beautifully tender crumb while encouraging a perfectly browned crust. Topped with fragrant fresh rosemary, this easy focaccia bread recipe highlights how effortlessly honey pairs with herbs. The gentle sweetness brings out the earthy, aromatic flavour of rosemary, creating a delicious contrast in every bite. Finished with a drizzle of olive oil and a sprinkle of flaky salt, this homemade focaccia is both comforting and elevated, making it a go-to recipe for everyday baking or special gatherings.

Nut Free

Vegetarian

Ingredients

Focaccia Bread

4 Tbsp

BeeMaid Honey

2 Tbsp

Olive Oil

1/2 Cup

Greek Yogurt

2 Cups

Warm Water

5 1/2 Cups

Bread Flour

1 1/2 Tbsp

Rapid Rise Baking Yeast

1 Tsp

Salt

Rosemary Topping

3 Tbsp

Fresh Rosemary Sprigs (finely chopped)

1 1/2 Tsp

Sea Salt

1 Tsp

Black Pepper

Directions

Prep a large sheet pan and lightly grease the sides with oil or butter. Preheat oven to 425F.
Add the bread flower, baking yeast, salt, Greek Yogurt, olive oil, 2 Tbsp of BeeMaid Honey, and approximately 1 cup of warm water in a large mixing bowl and kneed together with your hands until the ingredients are mixed and a shaggy dough is formed. Adjust amount of water as needed.
Dust a countertop or large cutting board with additional flour and roll the edges of the dough until coated in the flour. Kneed the dough for an additional 5-7 minues until the dough looks smooth and slightly shiny on the outside.
Form the dough into a large ball and place into a separate large bowl and cover with plastic wrap. Place in the refrigerator for appoximatley 1 hour or until the dough has risen and doubled in size.
Once the dough is ready, place the dough inside the greased baking sheet. Use a spatula to press flat until the dough reaches all edges of the bakign sheet. Carefully press your fingers into the dough to create a stippled texture.
Pour the olive oil into a small bowl and brush onto the dough evenly. Then sprinkle the dough with the salt, pepper and rosemary sprigs.
Allow the dough to rest for 10-15 minutes then place in the oven.
Bake for 25 minutes or until the top looks golden brown.
Remove from the oven and brush with the remaining BeeMaid Honey. Allow to cool for 15 minutes before cutting.
Enjoy!