Imagine pulling a golden, fragrant focaccia out of the oven, its surface glistening with olive oil, adorned with delicate rosemary sprigs and sparkling sea salt crystals. This isn't just bread - this is a sensory experience that will transport you straight to the rustic kitchens of Italy, where every bite tells a story of tradition, love, and incredible flavor. Whether you're a seasoned baker or a curious kitchen novice, this Golden Rosemary Focaccia recipe is about to become your new weekend obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 1 focaccia
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet active dry yeast
- 1 1/4 cups warm water
- 1/4 cup olive oil
- Coarse sea salt (for topping)
Instructions
- In a large mixing bowl, combine the warm water (about 110°F or 43°C) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a separate bowl, mix the all-purpose flour and salt together. Make a well in the center of the flour mixture.
- Once the yeast mixture is frothy, add it to the well in the flour mixture along with the 1/4 cup of olive oil and the chopped fresh rosemary.
- Using a wooden spoon or your hands, mix the ingredients until a sticky dough forms. If the dough is too sticky, you can add a little more flour, but be careful not to add too much.
- Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes, until it becomes smooth and elastic.
- Place the kneaded dough into a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Once the dough has risen, preheat your oven to 425°F (220°C).
- Gently punch down the dough to release any air bubbles. Transfer the dough to a greased baking sheet or a 9x13 inch baking pan. Using your fingers, press the dough out to fit the shape of the pan, creating dimples all over the surface.
- Drizzle a little olive oil over the top of the dough and sprinkle coarse sea salt generously on top. Optionally, you can add more chopped rosemary for extra flavor.
- Let the dough rest for another 15-20 minutes while the oven finishes preheating. This will allow the dough to puff up slightly.
- Bake the focaccia in the preheated oven for about 20-25 minutes, or until it is golden brown on top and sounds hollow when tapped on the bottom.
- Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely.
- Slice the focaccia into squares or wedges and serve warm or at room temperature. Enjoy your Golden Rosemary Focaccia Bread!
Tips
- Water Temperature is Crucial: Ensure your water is precisely between 105-115°F to activate the yeast without killing it.
- Don't Rush the Rise: Let your dough rise in a warm, draft-free area for optimal volume and texture.
- Create Signature Dimples: Use your fingertips to create those classic focaccia dimples, which help capture olive oil and create a stunning texture.
- Fresh Rosemary Makes a Difference: Use fresh rosemary for the most vibrant, aromatic flavor.
- Olive Oil is Your Friend: Be generous with high-quality olive oil for authentic taste and golden crust.
- Let It Rest: Allow the focaccia to cool slightly before slicing to maintain its perfect texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
