Description
Rosemary Focaccia is a soft, fluffy Italian bread characterized by its aromatic rosemary and crispy edges. Perfect as a side dish, snack, or complement to soups, salads, and pasta dishes.
Ingredients
Scale
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm water (about 110°F/45°C)
- 2 teaspoons sugar
- 3 1/2 cups all-purpose flour
- 1/4 cup olive oil (plus extra for drizzling)
- 2 teaspoons salt
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Coarse sea salt, for sprinkling
Instructions
- Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Mix the Dough: In a large bowl, mix flour, 1/4 cup olive oil, salt, and the activated yeast mixture. Stir until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with the dough hook attachment.
- First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the Focaccia: Punch down the dough, transfer to a greased 9×13-inch baking pan (or lined baking sheet), and stretch to fit. Press fingertips into the dough to create dimples.
- Add Toppings: Drizzle olive oil over the dough, fill dimples with oil, and sprinkle with rosemary and coarse sea salt.
- Second Rise: Cover and let rise for 20-30 minutes while preheating the oven to 400°F (200°C).
- Bake: Bake for 20-25 minutes until golden brown and crispy on the edges.
- Serve: Cool slightly, slice, and serve warm.
Notes
- Ensure the water is warm, not hot, to activate the yeast properly.
- For added flavor, try mixing in other herbs or cheeses.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Bread
- Method: Baking
- Cuisine: italian
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg