Focaccia with Rosemary and Sea Salt
Focaccia with Rosemary and Sea Salt
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 1/2 cups warm water, 105-115°F
- 1/4 cup olive oil
- 1 teaspoon fine sea salt
For the Topping
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon flaky sea salt
- 2 garlic, cloves, thinly sliced (optional)
Instructions
- 1
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently to dissolve the sugar and yeast. Let the mixture sit for 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready.
⏱️ 10 min
- 2
Add the 1/4 cup of olive oil and fine sea salt to the yeast mixture. Gradually add the all-purpose flour, mixing with a wooden spoon or your hands until a shaggy, sticky dough forms. It's okay if it's not perfectly smooth at this stage.
⏱️ 5 min
- 3
Lightly oil a clean, large bowl. Transfer the dough to the oiled bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until the dough has doubled in size.
⏱️ 90 min
- 4
While the dough is undergoing its first rise, lightly grease a 9x13 inch baking pan (or a similar-sized pan) generously with olive oil. Ensure the bottom and sides are well-coated to prevent sticking.
⏱️ 2 min
- 5
Once the dough has doubled, gently deflate it by pressing down lightly. Transfer the dough to the prepared baking pan. Gently stretch and press the dough to fill the pan, working from the center outwards. If the dough resists stretching, let it rest for 5-10 minutes, then continue stretching.
⏱️ 10 min
- 6
Cover the pan loosely with plastic wrap or a kitchen towel and let the dough rise again for 30-45 minutes, or until it looks noticeably puffy and slightly increased in volume.
⏱️ 45 min
- 7
During the last 15 minutes of the second rise, preheat your oven to 400°F.
⏱️ 15 min•🌡️ 400
- 8
Uncover the dough. Drizzle the remaining 2 tablespoons of olive oil evenly over the top surface. Using your fingertips, gently press deep indentations all over the dough, creating the characteristic focaccia dimples. Sprinkle generously with the chopped fresh rosemary, flaky sea salt, and thinly sliced garlic (if using).
⏱️ 5 min
- 9
Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the focaccia is cooked through. The internal temperature should register around 200-210°F.
⏱️ 25 min•🌡️ 400
- 10
Remove the focaccia from the oven and immediately transfer it to a wire rack to cool slightly before slicing and serving. Focaccia is best enjoyed warm or at room temperature.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Focaccia with Rosemary and Sea Salt
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 1/2 cups warm water, 105-115°F
- 1/4 cup olive oil
- 1 teaspoon fine sea salt
For the Topping
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon flaky sea salt
- 2 garlic, cloves, thinly sliced (optional)
Instructions
- 1
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently to dissolve the sugar and yeast. Let the mixture sit for 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready.
⏱️ 10 min - 2
Add the 1/4 cup of olive oil and fine sea salt to the yeast mixture. Gradually add the all-purpose flour, mixing with a wooden spoon or your hands until a shaggy, sticky dough forms. It's okay if it's not perfectly smooth at this stage.
⏱️ 5 min - 3
Lightly oil a clean, large bowl. Transfer the dough to the oiled bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until the dough has doubled in size.
⏱️ 90 min - 4
While the dough is undergoing its first rise, lightly grease a 9x13 inch baking pan (or a similar-sized pan) generously with olive oil. Ensure the bottom and sides are well-coated to prevent sticking.
⏱️ 2 min - 5
Once the dough has doubled, gently deflate it by pressing down lightly. Transfer the dough to the prepared baking pan. Gently stretch and press the dough to fill the pan, working from the center outwards. If the dough resists stretching, let it rest for 5-10 minutes, then continue stretching.
⏱️ 10 min - 6
Cover the pan loosely with plastic wrap or a kitchen towel and let the dough rise again for 30-45 minutes, or until it looks noticeably puffy and slightly increased in volume.
⏱️ 45 min - 7
During the last 15 minutes of the second rise, preheat your oven to 400°F.
⏱️ 15 min•🌡️ 400 - 8
Uncover the dough. Drizzle the remaining 2 tablespoons of olive oil evenly over the top surface. Using your fingertips, gently press deep indentations all over the dough, creating the characteristic focaccia dimples. Sprinkle generously with the chopped fresh rosemary, flaky sea salt, and thinly sliced garlic (if using).
⏱️ 5 min - 9
Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the focaccia is cooked through. The internal temperature should register around 200-210°F.
⏱️ 25 min•🌡️ 400 - 10
Remove the focaccia from the oven and immediately transfer it to a wire rack to cool slightly before slicing and serving. Focaccia is best enjoyed warm or at room temperature.
⏱️ 10 min