Description
This soft and fluffy focaccia is infused with rosemary and sea salt, perfect for dipping, sandwiches, or as a side dish.
Ingredients
Scale
- 4 cups (480 grams) all-purpose flour
- 1 ⅗ cups (400 ml) warm water (around 100°F / 38°C)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 teaspoons fine sea salt
- 2 tablespoons fresh rosemary, finely chopped
- â…“ cup (80 ml) extra virgin olive oil, plus extra for drizzling
- 1 tablespoon coarse sea salt flakes
Instructions
- 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 foamy.
- Mix the dough: Add flour (480 g), fine sea salt (2 tsp), and olive oil (â…“ cup, 80 ml) to the yeast mixture. Combine using a wooden spoon until the dough pulls away from the sides.
- Knead: Knead the dough for 5-7 minutes (or 8-10 minutes by hand) until smooth and elastic. Adjust with flour if too sticky.
- First rise: Lightly oil a bowl, place and coat the dough, cover, and let rise for 1 to 1 ¼ hours until doubled.
- Prepare the pan: Generously drizzle oil on a 9×13 inch baking sheet, transfer risen dough and spread gently with fingers.
- Second rise and dimpling: Cover loosely and let rise for 30-40 minutes until puffy. Press dimples all over the surface with fingertips.
- Add toppings: Sprinkle chopped rosemary, drizzle with olive oil, and finish with coarse sea salt flakes.
- Bake: Preheat oven to 425°F (220°C). Bake for 20-25 minutes until golden brown and crisp.
- Cool and serve: Let cool in the pan for 10 minutes before slicing. Serve warm or at room temperature.
Notes
You can experiment with different toppings like olives, sun-dried tomatoes, or cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg