Rosemary Sea Salt Focaccia Delight

Ingredients

• 4 cups all-purpose flour
• 2 tsp salt
• 1 packet (7g) active dry yeast
• 1 ½ cups warm water
• 1/4 cup olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp sea salt flakes
• 1 tsp sugar

Tools

• Mixing bowl
• Baking sheet
• Wooden spoon
• Pastry brush
• Kitchen towel

Recipe Overview

Rosemary Sea Salt Focaccia is a beloved Italian flatbread, known for its airy texture and robust flavor. This homemade version features a golden, crispy crust, delicately flavored with fresh rosemary and sprinkled with coarse sea salt. The dough is enriched with olive oil, which not only keeps it moist but also imparts a subtle richness to each bite.

To make the focaccia, the dough is mixed and left to rise until doubled in size. After spreading it on a baking sheet, dimples are pressed into the surface, trapping flavorful pools of olive oil. A generous topping of rosemary and sea salt brings a fragrant, savory finish. Once baked, the bread is light and airy, with a slightly chewy texture.

Perfect for enjoying on its own, this focaccia also pairs beautifully with olive tapenade, roasted vegetables, or hearty soups. Its versatility makes it a must-have for any Italian-inspired meal.

Recipe Detail

• In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 10 minutes until frothy.
• Add flour, salt, and olive oil. Mix until a soft dough forms.
• Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
• Transfer the dough to an oiled bowl, cover with a towel, and let rise for 1 hour or until doubled.
• Preheat the oven to 220°C (430°F).
• Punch down the dough and spread it onto a greased baking sheet.
• Dimple the surface with your fingers and drizzle with olive oil.
• Sprinkle chopped rosemary and sea salt flakes over the top.
• Bake for 20-25 minutes until golden and crispy.
• Cool on a wire rack before slicing.