Description
Rosemary Olive Focaccia is a delightful Italian bread that transforms any meal into a celebration. With its golden, herb-speckled crust and fluffy interior, this focaccia is not just a side dish—it’s an experience. Perfect for family dinners or festive gatherings, the irresistible aroma of freshly baked bread will fill your kitchen with warmth. Simple to prepare, this recipe invites bakers of all skill levels to enjoy delicious homemade focaccia that’s versatile enough for any occasion.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 teaspoon sea salt
- 1 ½ cups warm water (about 100°F/37°C)
- ¼ cup extra virgin olive oil (plus more for drizzling)
- 2 tablespoons fresh rosemary (chopped)
- Coarse sea salt (for topping)
Instructions
- 1. Activate the Yeast: In a bowl, combine warm water and yeast; let sit for 5-10 minutes until bubbly.
- 2. Mix the Dough: In a large bowl, whisk together flour and sea salt. Create a well in the center; add yeast mixture and olive oil. Stir until combined.
- 3. Knead: Transfer dough to a floured surface and knead for 8-10 minutes until smooth.
- 4. Let It Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1-2 hours or until doubled in size.
- 5. Shape: Punch down the risen dough gently, then transfer to an oiled baking sheet. Stretch into desired shape.
- 6. Add Toppings & Bake: Drizzle olive oil over the top, dimple with fingers, sprinkle with rosemary and coarse sea salt. Bake at 400°F (200°C) for 20-25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 180
- Sugar: 0g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg