Rosemary & Olive Oil Focaccia Bread – Incredibly fluffy and flavorful focaccia bread that comes together in less than 2 hours, from start to finish.

When chatting about my homemade bagels earlier this week, I told you how much of a carbaholic I am . Welp, count yourself lucky because this carb addiction has brought you another incredible bread recipe this week. Double the carbs, double the fun!

Focaccia is something that I learned to love only recently. I used to think it was too “bready” and dry – chewy, crusty bread was more my style. It wasn’t until I made some from scratch in a cooking class that I really learned to love it.

My favorite thing about focaccia is that you can really get innovated with the recipe just by adding different toppings on the dough before baking. You can use sun-dried tomatoes or roasted red peppers or various cheeses to make the focaccia just how you want it.

So out of all the combinations to be made, how am I possibly to chose one?! Well the choice was surprisingly simple. Lately, I’ve been obsessed with really good-quality olive oils so I wanted olive oil to be the star of this focaccia. You have not lived if you haven’t had bites of focaccia pockets loaded with olive oil! And rosemary packs just the punch of flavor that can take this focaccia to a whole other level so it’s the perfect pairing with the olive oil.

And so…I present to you my Rosemary & Olive Oil Focaccia Bread!