Description
This delicious rosemary focaccia bread is easy to make and perfect for dipping or sandwiches.
Ingredients
Scale
- 3 ½ cups all-purpose flour
- 1 ½ cups warm water (100°F/37°C)
- 2 ¼ tsp active dry yeast (1 packet)
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 1 tsp sea salt
Instructions
- Activate the Yeast: In a large bowl, combine warm water and yeast. Let sit for about 5 minutes until frothy.
- Mix the Dough: Add olive oil and sea salt; gradually stir in flour until combined.
- Knead: Turn dough onto a floured surface; knead for approximately 10 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour or until doubled in size.
- Shape & Second Rise: Punch down the risen dough and transfer to a greased baking sheet. Create dimples on the surface and sprinkle with rosemary before covering for another 30 minutes.
- Bake: Preheat oven to 425°F (220°C). Drizzle more olive oil and sprinkle sea salt on top before baking for about 25 minutes or until golden brown.
Notes
- This focaccia is best served warm and can be enjoyed with olive oil for dipping.
- Experiment with different toppings like olives or sun-dried tomatoes for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg