Easy Fluffy Homemade Rosemary Sea Salt Focaccia

why make this recipe

Making Easy Fluffy Homemade Rosemary Sea Salt Focaccia is a delightful experience. This bread is soft, fluffy, and full of flavor. It’s perfect for soaking up soups, serving as a sandwich bread, or enjoying with olive oil and balsamic vinegar. Plus, it’s simple enough for beginners and is a fun, satisfying project for more experienced bakers.

how to make Easy Fluffy Homemade Rosemary Sea Salt Focaccia

Ingredients:

• 4 cups (480 grams) all-purpose flour
• 1 ⅗ cups (400 ml) warm water (around 100°F / 38°C)
• 2 ¼ teaspoons (one packet) active dry yeast
• 1 teaspoon granulated sugar
• 2 teaspoons fine sea salt
• 2 tablespoons fresh rosemary, finely chopped
• ⅓ cup (80 ml) extra virgin olive oil, plus extra for drizzling
• 1 tablespoon coarse sea salt flakes

Directions:

1. Activate the yeast: In a large mixing bowl, combine warm water (400 ml) with sugar and yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy and bubbly.
2. Mix the dough: Add flour (480 g), fine sea salt (2 tsp), and ⅓ cup (80 ml) olive oil to the yeast mixture. Combine using a wooden spoon or a stand mixer with a dough hook on low speed until the dough pulls away from the sides.
3. Knead: Knead the dough for 5-7 minutes (or 8-10 minutes by hand) until smooth and elastic but slightly tacky. If the dough is too sticky, add flour by the tablespoon, but keep it soft.
4. First rise: Lightly oil a bowl and place the dough inside, turning it to coat with oil. Cover with a damp towel or plastic wrap. Let it rise in a warm spot for 1 to 1 ¼ hours until it doubles in size.
5. Prepare the pan: Generously drizzle olive oil on a 9×13 inch baking sheet. Transfer the risen dough and spread it gently with your fingers. Let it rest for a few minutes if it is resistant, then stretch it again.
6. Second rise and dimpling: Cover the dough loosely and let it rise for 30-40 minutes until puffy. Use your fingertips to press deep dimples all over the surface.
7. Add toppings: Sprinkle chopped fresh rosemary evenly on top, drizzle with olive oil, and finish with coarse sea salt flakes.
8. Bake: Preheat the oven to 425°F (220°C). Bake the focaccia for 20-25 minutes until golden brown and crisp. The bread should sound hollow when tapped.
9. Cool and serve: Let the focaccia cool in the pan for 10 minutes before slicing. Serve it warm or at room temperature.

how to serve Easy Fluffy Homemade Rosemary Sea Salt Focaccia

You can enjoy this focaccia fresh out of the oven with a drizzle of olive oil and balsamic vinegar for dipping. It makes a great side for salads or soups. You can also make sandwiches using slices of focaccia, adding your choice of meats, cheeses, and veggies.

how to store Easy Fluffy Homemade Rosemary Sea Salt Focaccia

If you have leftover focaccia, store it in an airtight container or wrap it in plastic wrap. It can stay fresh at room temperature for 2-3 days. For longer storage, you can freeze slices in a zip-top bag. Just make sure to let it cool completely before freezing.

tips to make Easy Fluffy Homemade Rosemary Sea Salt Focaccia

• Use room temperature ingredients for better rise and flavor.
• Experiment with different toppings like olives, sun-dried tomatoes, or cheese.
• If you want extra flavor, make a garlic-infused oil to drizzle before baking.
• Ensure the water is warm, not hot, to activate the yeast properly without killing it.

variation

You can create a sweet version of focaccia by adding honey and nuts or using herbs like thyme instead of rosemary. Adding cheese, such as feta or mozzarella, gives a delicious twist too.

FAQs

Can I use different flour types for this focaccia?

Yes, you can use bread flour or whole wheat flour, but keep in mind that the texture may change slightly.

How do I know if my focaccia is done baking?

The focaccia should be golden brown, crisp on the outside, and sound hollow when you tap it on the bottom.

Can I make focaccia in advance?

Yes, you can make the dough ahead of time and let it rise slowly in the fridge overnight. Just take it out and let it come to room temperature before shaping and baking.