Description
This Italian focaccia bread features a crisp golden crust, soft airy interior, and a fragrant topping of rosemary and olive oil. It is simple to make and delivers bakery-quality flavor at home.
Ingredients
4 cups all-purpose flour
2 ¼ teaspoons active dry yeast
2 teaspoons sugar
2 teaspoons salt
1 ¾ cups warm water
¼ cup olive oil
2 tablespoons olive oil (for topping)
1 tablespoon fresh rosemary leaves
1 teaspoon coarse sea salt
Instructions
- Combine warm water, sugar, and yeast in a small bowl and let sit for 5–10 minutes until foamy.
- In a large bowl, mix 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 a lightly oiled bowl, cover, and let rise in a warm place for 1–2 hours until doubled in size.
- Punch down the dough and transfer it to a greased baking pan, gently stretching it to fit. Cover and let rise again for 30–40 minutes.
- Preheat the oven to 220°C (425°F). Use your fingers to create dimples in the dough, drizzle with olive oil, and sprinkle with rosemary and coarse sea salt.
- Bake for 20–25 minutes until golden brown. Let cool slightly before slicing and serving.
Notes
Add olives or cherry tomatoes on top before baking for variation.
Sprinkle grated parmesan for a richer flavor.
Mix minced garlic into the olive oil for a garlic twist.
Store at room temperature in an airtight container for up to 2 days.
Freeze slices for longer storage and reheat at 180°C until warm.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
