Description
This Rosemary Focaccia is a fluffy, golden-brown Italian flatbread infused with fragrant fresh rosemary and topped with coarse sea salt and olive oil. Its crisp edges and soft, dimpled interior make it perfect as an appetizer, snack, or accompaniment to any meal. The recipe involves a two-stage rising process and bakes to perfection in the oven.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm water (about 110°F/45°C)
- 2 teaspoons sugar
Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup olive oil (plus extra for drizzling)
- 2 teaspoons salt
Toppings
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Coarse sea salt, for sprinkling
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix the Dough: In a large bowl, combine the flour, olive oil, salt, and the foamy yeast mixture. Stir until a rough dough forms. Knead the dough on a floured surface for 8 to 10 minutes until it becomes smooth and elastic, or use a stand mixer with a dough hook to knead for about 6 to 7 minutes.
- First Rise: Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm environment for 1 to 1.5 hours, or until it doubles in size.
- Shape the Focaccia: Punch down the risen dough to release air. Transfer it to a greased 9×13-inch baking pan or a lined baking sheet. Stretch and press the dough evenly to fit the pan, then press your fingertips into the surface to make dimples throughout the dough.
- Add Toppings: Drizzle olive oil generously over the dough, ensuring to fill the dimples with oil. Sprinkle the chopped fresh rosemary and coarse sea salt evenly on top.
- Second Rise: Cover the pan and let the dough rise again for 20 to 30 minutes while you preheat the oven to 400°F (200°C).
- Bake: Bake the focaccia in the preheated oven for 20 to 25 minutes or until the bread is golden brown and crispy around the edges.
- Serve: Remove from the oven, allow it to cool slightly, slice into pieces, and serve warm.
Notes
- Ensure your water is warm but not hot to avoid killing the yeast.
- Using fresh rosemary provides the best flavor; dried rosemary can be used if fresh is not available.
- Pressing dimples into the dough is essential to create the classic focaccia texture and to hold the olive oil and toppings.
- You can add other toppings such as garlic, olives, or cherry tomatoes for variety.
- Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.
