Rosemary and Sea Salt Focaccia
Rosemary and Sea Salt Focaccia is a flat, oven-baked Italian bread with a soft, airy interior and a crisp, golden crust. Before baking, the dough is dimpled and topped with rosemary and sea salt. It's commonly served as a side dish, used for sandwiches, or eaten on its own.
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Ingredients
- 500 grams all-purpose flour 4 cups
- 7 grams dry yeast 1 packet
- 325 mL water warm, 1⅓ cups
- 2 tablespoons olive oil plus extra for drizzling
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon fresh rosemary leaves or 1 teaspoon dried
- 1 teaspoon sea salt flaky
Instructions
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until it becomes foamy.
- In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Knead for 8–10 minutes until the dough is smooth and elastic.
- Shape the dough into a ball, cover it with a kitchen towel, and let it rise for 1–1.5 hours until it doubles in size.
- Grease a baking tray with olive oil. Place the dough on the tray and stretch it out into a rectangle (or shape it into a round). Use your fingers to press dimples into the dough.
- Drizzle with extra olive oil and sprinkle with rosemary and sea salt.
- Let the dough rise for 30–40 minutes while you preheat the oven to 430°F (220°C).
- Bake for 20–25 minutes until it’s golden brown and crispy on the edges. Let it cool for a few minutes before slicing.
- Serve with olive oil, balsamic vinegar, or use as a sandwich base!
Notes
- Water Temperature Matters: The water should be warm (around 105–110°F or 40–43°C) to activate the yeast properly. If it’s too hot, it can kill the yeast; too cold, and the dough won’t rise well.
- Let It Rise Fully: Give the dough enough time to rise until it really doubles in size. This step is key for that airy, pillowy texture.
- Fresh Rosemary is Best: Fresh rosemary gives the most fragrant, punchy flavor. If using dried, use a bit less (about 1 teaspoon) and sprinkle evenly.
- Oven Temperature: Make sure your oven is fully preheated before baking. A hot oven is what gives you those crisp, golden edges and a nice rise.
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Nutrition
Calories: 264kcal | Carbohydrates: 49g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 585mg | Potassium: 77mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 3mg
