Description
Fluffy, golden focaccia infused with rosemary and olive oil. With a crisp crust and airy interior, it's a comforting and rustic bread perfect as a side, sandwich base, or for dipping.
Ingredients
4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1 packet (2 1/4 tsp) active dry yeast
1 1/3 cups warm water (110°F)
1/4 cup olive oil (plus more for drizzling)
2 teaspoons flaky sea salt
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
Instructions
- In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a sticky dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.
- Drizzle olive oil on a baking sheet or 9x13 inch pan. Place the dough on the pan and gently press and stretch it to fit.
- Cover and let rise again for 30 minutes.
- Preheat oven to 425°F (220°C).
- Dimple the surface of the dough with your fingers, drizzle with olive oil, and sprinkle with flaky sea salt and rosemary.
- Bake for 20–25 minutes until golden brown and crispy around the edges.
- Let cool slightly, slice, and serve warm.
Notes
Use fresh rosemary for a stronger herbal flavor, but dried works in a pinch.
Top with olives, tomatoes, or Parmesan for variations.
Store in an airtight container at room temperature for 2 days or freeze for longer storage.
Reheat in a 350°F oven for 5–7 minutes or in a skillet with olive oil to crisp the bottom.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 1g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
