Rosemary Focaccia is a fragrant and flavorful Italian flatbread, known for its light, airy texture and golden, crispy crust. Infused with the earthy aroma of fresh rosemary and drizzled with olive oil, this bread is perfect as an appetizer, side dish, or sandwich base. The olive oil and sea salt on top add a satisfying richness and crunch, while the rosemary gives it a distinctive, herbaceous flavor. Easy to make at home, this rustic bread is a crowd-pleaser at any meal, especially when served with olive oil and balsamic vinegar for dipping.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 cups warm water
- 1/4 cup olive oil, plus extra for drizzling
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt, for sprinkling
Instructions
- Activate the Yeast: In a small bowl, combine the warm water and sugar. Stir in the yeast and let it sit for 5-10 minutes, until it becomes foamy and activated.
- Mix the Dough: In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and olive oil. Stir until the dough comes together, then knead it on a floured surface for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size.
- Shape the Focaccia: Punch down the dough and transfer it to a greased baking sheet or baking pan (9×13 inches for thicker focaccia, or a larger sheet for a thinner one). Gently stretch and press the dough to fit the pan. Use your fingers to dimple the surface of the dough, creating small indentations.
- Second Rise: Cover the dough again and let it rise for another 20-30 minutes while preheating your oven to 400°F (200°C).
- Top and Bake: Drizzle olive oil generously over the dough, letting it pool in the dimples. Sprinkle the chopped rosemary and coarse sea salt evenly on top. Bake for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
- Cool and Serve: Remove the focaccia from the oven and let it cool for a few minutes before slicing. Serve warm with extra olive oil for dipping, or enjoy on its own.
Enjoy your freshly baked Rosemary Focaccia, a perfect accompaniment to soups, salads, or simply as a savory snack!
