Description
A delicious, soft, and crispy homemade focaccia bread infused with fresh rosemary and olive oil, perfect for appetizers or as a side dish.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 teaspoons sea salt
- 1 teaspoon sugar
- Additional olive oil for topping
- Flaky sea salt for sprinkling
Instructions
- In a large bowl, dissolve yeast in warm water with sugar. Let sit for 5-10 minutes until foamy.
- Add flour, olive oil, salt, and rosemary. Mix until a soft dough forms.
- Knead dough for 8-10 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise for 1 hour until doubled in size.
- Punch down dough, spread in an oiled baking sheet, dimple surface with fingers.
- Drizzle with olive oil, sprinkle with sea salt and additional rosemary.
- Bake at 425°F for 20-25 minutes until golden brown.
Notes
- Use fresh rosemary for the best flavor
- Make sure your yeast is fresh and active
- The dough can be made ahead and refrigerated overnight
- Store in an airtight container for up to 2 days
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 220
Keywords: focaccia, bread, Italian cuisine, rosemary, homemade bread, appetizer
