Classic Rosemary Focaccia
A delightful Italian bread that is soft and crispy, seasoned with olive oil, salt, and fresh rosemary.
Equipment
- mixing bowl
- Baking pan
- wire rack
- Dough scraper
Ingredients
- 4 cups All-purpose flour Provides structure and chewiness.
- 2 teaspoons Instant yeast Helps the dough rise quickly.
- 2 teaspoons Salt Enhances flavor and strengthens the dough.
- 1 tablespoon Sugar Activates the yeast and adds sweetness.
- 1 3/4 cups Warm water Essential for activating the yeast.
- 1/4 cup Olive oil Adds richness and flavor.
- 2 tablespoons Fresh rosemary, chopped Gives focaccia its signature flavor.
- to taste Coarse sea salt for sprinkling Adds crunch and enhances taste.
Instructions
- In a large mixing bowl, whisk together flour, instant yeast, salt, and sugar.
- Slowly pour in warm water and 1/4 cup of olive oil. Mix until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 1-2 hours until doubled in size.
- Prepare a baking pan by greasing it with olive oil. Punch down the dough and transfer it to the pan.
- Stretch the dough to fit the pan and create dimples all over the surface.
- Drizzle additional olive oil over the dough, sprinkle with chopped rosemary and coarse sea salt, and let rise for another 30-45 minutes.
- Preheat the oven to 425°F (220°C). Bake the focaccia for 20-25 minutes until golden brown.
- Let the focaccia cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Classic Rosemary Focaccia is versatile and can be served as an appetizer, side dish, or sandwich base.