Description
A simple yet impressive Italian flatbread, rosemary focaccia is soft inside and crunchy outside, making it perfect for any occasion.
Ingredients
- 4 cups (500 g) bread flour
- 2 1/4 teaspoons (7 g) active dry yeast
- 2 teaspoons (10 g) fine salt
- 1 3/4 cups (415 ml) warm water (about 100–110°F / 38–43°C)
- 1/4 cup (60 ml) extra virgin olive oil, plus more for the pan
- 2 tablespoons fresh rosemary leaves, coarsely chopped
- Coarse sea salt for sprinkling
Instructions
- Activate the yeast: Pour the warm water into a mixing bowl, sprinkle the yeast over the surface, and let it sit for 5 minutes until slightly foamy.
- Mix the dough: Add the flour, salt, and 1/4 cup olive oil to the bowl. Stir with a wooden spoon until a shaggy mass forms.
- Knead the dough: Turn the dough onto a lightly floured surface. Knead for about 8–10 minutes until smooth and elastic.
- First rise: Lightly oil a clean bowl, place the dough inside, cover, and let it rise in a warm spot for about 90 minutes.
- Shape and rest: Punch down the dough, transfer to a well-oiled baking sheet, stretch into a rectangle, and cover to let rest for 30 minutes.
- Preheat the oven to 425°F (220°C).
- Dimple and top: Press dimples into the dough, drizzle with olive oil, and sprinkle with rosemary and sea salt.
- Bake: Bake for about 25 minutes until golden brown and hollow-sounding.
- Cool: Let cool on a rack for 10–15 minutes before slicing.
Notes
Serve warm with olive oil and balsamic for dipping or use as sandwich bread. Store in airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian