Description
Rosemary focaccia is a soft, airy Italian bread with a golden crust, rich olive oil flavor, and fragrant rosemary topping. Simple to make and deeply satisfying, it’s perfect as a side, sandwich base, or snack.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 1/4 cup olive oil, plus more for pan and topping
- 1 1/2 teaspoons salt
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon coarse sea salt
Instructions
- In a large bowl, dissolve the yeast in warm water and let sit for 5 minutes until foamy.
- Add the flour, salt, and olive oil, mixing until a sticky dough forms.
- Knead briefly until smooth, then place the dough in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
- Transfer the dough to a well-oiled baking pan and gently stretch it to fit the pan.
- Cover and let rise again until puffy, about 30 minutes.
- Preheat the oven to 425°F (220°C).
- Use your fingertips to dimple the surface of the dough.
- Drizzle generously with olive oil and sprinkle with rosemary and coarse sea salt.
- Bake for 20 to 25 minutes, until golden brown.
- Cool slightly before slicing and serving.
Notes
Generous olive oil keeps focaccia moist and flavorful.Do not skip the second rise for the best airy texture.Fresh rosemary provides the best aroma and taste.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 1g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
