Rosemary Focaccia
This rosemary focaccia is one of my favorite easy to follow bread recipes! It's a dimpled Italian flatbread topped with olive oil, fresh rosemary and sea salt and is so flavorful.
Ingredients
Dough
- 1 ¾ cups warm water (around 100°F)
- 2 ½ teaspoons active dry yeast (1/4 ounce packet)
- 2 teaspoons granulated sugar
- 4 ½ cups (615 grams) bread flour (more if needed)
- 1 Tablespoon Kosher salt
- ¼ cup extra virgin olive oil , plus more as needed
Topping
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons coarse or flaky sea salt
- 2 Tablespoons fresh rosemary , or 2 teaspoons Italian seasoning
Instructions
- In a small bowl, combine 3/4 cup warm water (reserve 1 cup in a separate bowl), the yeast and sugar. Stir and cover with plastic for 5 minutes, or until foamy.
- In a large mixing bowl (with the dough hook attached), combine the flour and salt. When the yeast is ready, pour the yeast into the flour and turn the mixer on low. Slowly add the remaining water and 1/4 cup olive oil. Once the dough is combined, turn to medium speed and knead for 5 minutes and the sides have pulled away. The dough should be soft. If it's too sticky, add an additional 1-2 Tablespoons of flour.
- Coat a bowl with about 1 Tablespoon of olive oil and then place the dough ball into the bowl and roll to cover with oil. Cover with plastic wrap and set in a warm place to rise until doubled, about 1 hour.
- Add 2 Tablespoons of olive oil to a 17x13" jelly roll pan for thinner bread and a 9x13 for thicker slices. When the dough is ready, dump it onto the pan and then flip it to coat all sides. Gently press the dough outward to fill the pan. Avoid pressing down too hard. If it bounces back, let it rest 15 minutes and then try again. Cover lightly with plastic (sprayed with olive oil) and let rise for 1 hour or until the top shows some bubbles.
- Preheat the oven to 425°F during the last 30 minutes of the rise.
- Once the oven is preheated, oil your fingertips and gently dimple the dough by pressing the top of the dough (press all the way to the bottom). Sprinkle evenly with flaky sea salt. Add rosemary or Italian seasoning on top. Then immediately place in oven.
- Bake for 20-25 minutes or until the tops are golden brown. Remove from oven and drizzle an additional Tablespoon of olive oil on top if desired. Let cool for 5-10 minutes in the pan and then slice into 24 pieces.
- Store in an airtight container for 2-3 days.
Notes
Salt: If you only have regular salt, you can use that but you'll want to only use 2 teaspoons instead of 1 Tablespoon of coarse salt.
Make ahead: If you have time, this recipe tastes great with a cold proof overnight. Simply let it rise in the fridge overnight instead of on the counter. In the morning let it rise in the bowl about 1 hour (since the dough is cold) before dumping onto pan.
Toppings: Garlic, Parmesan cheese, tomatoes (cherry tomatoes, sun-dried or thinly sliced), olives, caramelized onions and you could use a variety of chopped herbs (rosemary, basil and thyme).
Nutrition
Calories: 216kcal, Carbohydrates: 33g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Sodium: 293mg, Potassium: 56mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2IU, Calcium: 7mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
