Description
This Rosemary Focaccia recipe offers a fluffy, golden-brown Italian bread infused with fragrant fresh rosemary and topped with crunchy sea salt. Perfect as a savory snack or accompaniment to meals, it’s a delightful homemade bread that’s easy to prepare and sure to impress.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast
Wet Ingredients
- 1 3/4 cups warm water
- 1/4 cup olive oil
Toppings
- 2 tablespoons fresh rosemary, chopped
- Sea salt for topping
Instructions
- Combine dry ingredients: In a large bowl, mix together the flour, salt, sugar, and instant yeast until evenly distributed.
- Add wet ingredients: Pour in the warm water and olive oil, then mix until a rough dough begins to form.
- Knead the dough: Place the dough on a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- First rise: Lightly grease a large bowl, place the dough inside, and cover it with a clean cloth. Let it rise in a warm place for 1 hour or until it has doubled in size.
- Preheat oven: Set your oven to 425°F (220°C) to heat while the dough finishes rising.
- Shape the dough: Transfer the risen dough to a greased baking sheet. Use your fingers to press dimples all over the surface of the dough, creating the classic focaccia texture.
- Add toppings: Sprinkle the chopped fresh rosemary evenly across the top, then dust with sea salt for flavor and crunch.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the focaccia turns golden brown and sounds hollow when tapped.
- Cool and serve: Allow the focaccia to cool on a wire rack before slicing to retain its airy texture and flavor.
Notes
- Use warm water around 110°F (43°C) to activate the yeast properly without killing it.
- Kneading time is essential for gluten development which gives the bread structure.
- Feel free to add other toppings like olives or caramelized onions for variation.
- Store leftover focaccia in an airtight container for up to 2 days or freeze for longer storage.
- Letting the dough rise in a warm, draft-free area aids in better fermentation.
