Imagine pulling a golden, fragrant focaccia out of the oven, its surface glistening with olive oil, studded with fresh rosemary, and sprinkled with crunchy sea salt. This isn't just bread - it's a sensory experience that will transport you straight to the sun-drenched kitchens of Italy. Whether you're a novice baker or a seasoned home cook, this Rosemary and Sea Salt Focaccia recipe is about to become your new obsession, promising restaurant-quality results that will impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 10 servings
Ingredients
- 2 cups warm water
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 4 cups all-purpose flour
- 1 tablespoon salt
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary
- 1 tablespoon sea salt
Instructions
- In a large mixing bowl, combine 2 cups of warm water (about 110°F), 1 tablespoon of sugar, and 1 tablespoon of active dry yeast. Stir gently to dissolve the yeast and sugar. Allow the mixture to sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
- Once the yeast mixture is frothy, add 4 cups of all-purpose flour and 1 tablespoon of salt to the bowl. Use a wooden spoon or a dough hook attachment if using a stand mixer to combine the ingredients until a shaggy dough forms.
- Drizzle in 1/4 cup of olive oil and continue mixing until the oil is fully incorporated and the dough begins to pull away from the sides of the bowl. If the dough is too sticky, you can add a little more flour, a tablespoon at a time, until it reaches a manageable consistency.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes until the dough is smooth and elastic. Form the dough into a ball.
- Place the kneaded dough in a large, greased bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 20 minutes, or until it has doubled in size.
- After the dough has risen, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Once the dough has risen, gently punch it down to release any air bubbles. Transfer it to the prepared baking sheet and stretch it out with your fingers to fit the shape of the pan. If the dough is resistant, let it rest for a few minutes before continuing to stretch it.
- Using your fingers, dimple the surface of the dough by pressing down gently all over. Drizzle a little olive oil on top, then sprinkle with 2 tablespoons of fresh rosemary and 1 tablespoon of sea salt, ensuring even distribution.
- Let the dough rest for another 10 minutes while the oven finishes preheating. This will allow the dough to rise slightly more.
- Once the oven is ready, bake the focaccia for 20 minutes or until it is golden brown and has a crisp crust. The internal temperature should reach around 200°F (93°C) when done.
- Remove the focaccia from the oven and allow it to cool slightly on the baking sheet. Transfer it to a wire rack to cool completely before slicing.
- Serve the focaccia warm or at room temperature, and enjoy it as a side dish, appetizer, or sandwich bread!
Tips
- Water Temperature Matters: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it.
- Don't Rush the Rise: Give your dough ample time to rise in a warm, draft-free area for the best texture.
- Dimpling Technique: When creating dimples, use your fingertips gently to create those signature focaccia wells that capture olive oil and herbs.
- Olive Oil is Key: Use high-quality extra virgin olive oil for the most authentic flavor.
- Fresh Herbs Make a Difference: If possible, use fresh rosemary just picked from the plant for maximum aromatic intensity.
- Serve Fresh: Focaccia is best enjoyed warm or within a few hours of baking for optimal texture and flavor.
Nutrition Facts
Calories: 239kcal
Carbohydrates: 41g
Protein: 6g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
