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Focaccia with rosemary and sea salt Recipe

Italian · Bread · 45 min total

A classic Italian flatbread with a soft, airy interior and a crisp, golden crust, topped with fragrant rosemary and flaky sea salt. Perfect as an appetizer or side dish.

Ingredients

• 4 cups (500g) all-purpose flour
• 2 teaspoons (7g) instant yeast
• 2 teaspoons (12g) salt
• 1 1/2 cups (360ml) warm water (about 110°F)
• 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
• 2 tablespoons fresh rosemary leaves, chopped
• 1 teaspoon flaky sea salt (such as Maldon)

Instructions

1. In a large bowl, whisk together flour, instant yeast, and salt. Add warm water and 1/4 cup olive oil; stir with a wooden spoon until a shaggy dough forms.
2. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
3. Generously coat a 9x13-inch baking pan with olive oil. Transfer dough to pan and gently stretch to fit. If dough resists, let rest 10 minutes then stretch again. Cover with plastic wrap and let rise until puffy, about 30 minutes.
4. Preheat oven to 425°F (220°C). Use your fingertips to dimple the dough all over. Drizzle with olive oil, then sprinkle with rosemary and flaky sea salt.
5. Bake for 20-25 minutes until golden brown. Let cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Tips

• For extra flavor, infuse the olive oil with crushed garlic or rosemary before using.
• Store leftover focaccia in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes.
• Focaccia can be frozen for up to 1 month; wrap tightly in foil and plastic wrap.

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