Italian Focaccia with Rosemary and Sea Salt

Name: Italian Focaccia with Rosemary and Sea Salt
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 30 min
Yield: 8 servings
Ingredients: 350 ml Lukewarm water; 7 g Active dry yeast; 5 g Granulated sugar; 90 ml Extra virgin olive oil (60 ml for dough, 30 ml for drizzling); 10 g Fine sea salt (for dough); 3 sprigs Fresh rosemary; 5 g Flaky sea salt (for topping)

Difficulty

easy

Time

2h 30m

Price Category

cheap

Calories

Medium

Focaccia is a classic Italian flatbread, known for its airy texture, olive oil richness, and delightful dimpled surface. This recipe brings the authentic taste of Italy to your kitchen with fragrant rosemary and a sprinkle of flaky sea salt. Perfect as an appetizer, a side to your favorite meal, or simply enjoyed on its own with a good quality olive oil. It's surprisingly easy to make and incredibly rewarding.

ingredients

8 Servings

350 ml Lukewarm water7 g Active dry yeast5 g Granulated sugar90 ml Extra virgin olive oil (60 ml for dough, 30 ml for drizzling)10 g Fine sea salt (for dough)3 sprigs Fresh rosemary5 g Flaky sea salt (for topping)

Steps

Activate Yeast

In a large bowl, combine lukewarm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.

Mix Dough

Add flour, fine sea salt, and 60ml (4 tbsp) olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.

Knead & Rise

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare Pan & Second Rise

Gently transfer the risen dough to a 30x20 cm (12x8 inch) baking pan generously coated with olive oil. Gently stretch the dough to fill the pan. Cover and let it rise again for 30-45 minutes. Preheat oven to 220°C (425°F).

Dimple & Top

Drizzle the dough with the remaining 30ml (2 tbsp) olive oil. Use your fingertips to create deep dimples all over the surface. Press fresh rosemary sprigs into the dimples and sprinkle generously with flaky sea salt.

Bake

Bake for 20-25 minutes, or until golden brown and cooked through. Let it cool slightly in the pan before transferring to a wire rack to cool completely. Slice and serve warm or at room temperature.

Extra Tips

► Don't rush the proofing process; it's key to a light and airy focaccia.

► Be generous with the olive oil on top before baking for a golden, crispy crust.

► Feel free to experiment with other toppings like cherry tomatoes, olives, or garlic.

Nutrition

	Per 100g	Per Serving 100g
Calories	280 kcal	280 kcal
Protein	7g	7g
Fat	10g	10g
Carbohydrate	40g	40g
Fiber	2g	2g
Sugar	1g	1g