Description
This Rosemary Focaccia recipe yields a golden, crispy, and flavorful Italian bread infused with fragrant rosemary and coarse sea salt. Perfectly soft on the inside with a pleasantly dimpled crust, this easy-to-make focaccia is ideal for serving alongside soups, salads, or as a delightful snack on its own.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm water (about 110°F/45°C)
- 2 teaspoons sugar
Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup olive oil (plus extra for drizzling)
- 2 teaspoons salt
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Coarse sea salt, for sprinkling
Instructions
- Activate the yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Make the dough: In a large bowl, mix the all-purpose flour, olive oil, salt, and the activated yeast mixture. Stir until a dough forms. Then knead the dough on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook attachment for the same amount of time.
- Let the dough rise: Place the dough in a greased bowl, cover it, and allow it to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape the dough: After the dough has risen, punch it down and transfer it to a greased 9×13-inch baking pan or a lined baking sheet. Stretch and press the dough to fit the pan evenly, then use your fingertips to create dimples all across the surface.
- Add toppings: Drizzle olive oil generously over the dough, ensuring the dimples are filled with oil. Sprinkle the chopped rosemary and coarse sea salt evenly on top.
- Second rise: Cover the dough again and let it rise for another 20-30 minutes while you preheat the oven to 400°F (200°C).
- Bake the focaccia: Bake in the preheated oven for 20-25 minutes until the focaccia is golden brown and has crispy edges.
- Cool and serve: Allow the focaccia to cool slightly in the pan, then slice and serve warm for the best flavor and texture.
Notes
- For a fluffier texture, you can substitute half of the all-purpose flour with bread flour.
- Feel free to add other toppings such as sliced olives, cherry tomatoes, or grated Parmesan cheese before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Ensure the water used to activate the yeast is not too hot, as water hotter than 120°F can kill the yeast.
- If using dried rosemary instead of fresh, reduce the quantity by half to avoid overpowering the bread.
