Description
A cozy and easy-to-make rosemary focaccia that fills your home with warmth and love, perfect for sharing with family and friends.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1 ¾ cups warm water (about 110°F)
- ¼ cup olive oil, plus more for drizzling
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Coarse sea salt, for sprinkling on top
Instructions
- Combine the flour, instant yeast, and salt in a large mixing bowl. Pour in the warm water and olive oil, mixing until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
- Lightly grease a large bowl with olive oil, place the dough inside, and let it rise in a warm place for about 60 minutes, or until it has doubled in size.
- Grease a 9×13-inch baking pan with olive oil, and sprinkle half of the chopped rosemary across the bottom.
- Gently deflate the dough and transfer it to the prepared pan. Stretch and press the dough into the corners, creating dimples across the surface.
- Sprinkle the remaining rosemary on top, drizzle with more olive oil, and let it rise for another 30 minutes.
- Preheat your oven to 400°F (200°C). Sprinkle coarse sea salt on top of the dough and bake for 20-25 minutes, or until golden brown.
- Allow to cool for a few minutes in the pan, then transfer to a wire rack. Slice into squares and enjoy warm with your favorite dip or on its own!
Notes
This focaccia freezes beautifully! Slice it up and store it in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg