Description
Golden, crispy Italian focaccia bread infused with olive oil and rosemary. A simple, flavorful flatbread perfect as an appetizer, side, or sandwich base.
Ingredients
Scale
- 4 cups (500g) bread flour or all-purpose flour
- 2 ¼ teaspoons (7g) active dry yeast or instant yeast
- 2 teaspoons (10g) salt
- 1 ¾ cups (415ml) warm water
- ¼ cup (60ml) extra virgin olive oil, plus extra for drizzling
- 2 tablespoons fresh rosemary leaves
- Coarse sea salt for sprinkling
Instructions
- In a large bowl, combine the flour, salt, and yeast. Add the warm water and olive oil, mixing until a shaggy dough forms. Knead for about 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
- Grease a baking sheet with olive oil. Gently stretch the risen dough to fit the pan. Use your fingertips to create dimples all over the surface.
- Cover and let it rise again for 30 minutes.
- Preheat the oven to 425°F (220°C). Drizzle the dough generously with olive oil, sprinkle with fresh rosemary leaves and coarse sea salt.
- Bake for 20-25 minutes until golden brown.
- Remove from the oven, let it cool slightly, then slice and serve.
Notes
- For extra flavor, mix garlic or sun-dried tomatoes into the dough.
- Store leftovers in an airtight container for up to 3 days.
- Serve with balsamic vinegar and olive oil for dipping.
- Prep Time: 2 hours 30 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian