Breads & Pastries

Classic Italian Focaccia with Rosemary and Sea Salt

Name: Classic Italian Focaccia with Rosemary and Sea Salt
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3.5 cups All-purpose flour; 1.5 cups Warm water (105-115°F / 40-46°C); 2.25 teaspoons Active dry yeast; 1 teaspoon Granulated sugar; 1.5 teaspoons Fine sea salt; 0.25 cup Extra virgin olive oil; 2 tablespoons Extra virgin olive oil (for pan and topping); 2 sprigs Fresh rosemary sprigs; 1 teaspoon Flaky sea salt (for topping)

2h 45min8 servingsEasy320 cal

Focaccia is a beloved flat oven-baked Italian bread, similar in style and texture to pizza dough. Characterized by its soft, airy interior, crisp exterior, and signature dimples, it's typically adorned with olive oil, herbs, and sea salt, making it a versatile and delicious staple. Originating from ancient Liguria, Italy, focaccia's roots trace back to Roman times, serving as a precursor to modern pizza. Its name likely derives from the Latin 'panis focacius', meaning 'bread baked on the hearth'. Historically, it was a simple, rustic bread, often baked under the ashes of a fire, and remains a cherished symbol of Italian culinary tradition.

vegetarianitalianAppetizerside dishBread

Ingredients

3.5 cups All-purpose flour
1.5 cups Warm water (105-115°F / 40-46°C)
2.25 teaspoons Active dry yeast
1 teaspoon Granulated sugar
1.5 teaspoons Fine sea salt
0.25 cup Extra virgin olive oil
2 tablespoons Extra virgin olive oil (for pan and topping)
2 sprigs Fresh rosemary sprigs
1 teaspoon Flaky sea salt (for topping)

Instructions

1
In a large bowl, combine warm water and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy, indicating the yeast is active.
2
Add 1/4 cup olive oil, fine sea salt, and flour to the yeast mixture. Stir with a wooden spoon or a dough whisk until a shaggy dough forms. It will be sticky.
3
Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size and very bubbly.
4
Generously drizzle 1 tablespoon of olive oil into a 9x13 inch baking pan (or similar size). Transfer the risen dough into the oiled pan. Gently stretch the dough to fill the pan, being careful not to deflate it too much. If it resists, let it rest for 10 minutes, then continue stretching.
5
Cover the pan loosely with plastic wrap or a towel and let the dough rise again for 30-45 minutes, or until noticeably puffy.
6
Preheat your oven to 400°F (200°C). Uncover the dough. Drizzle the remaining 1 tablespoon of olive oil over the top. Using your fingertips, gently but firmly press dimples all over the surface of the dough, going almost to the bottom of the pan.
7
Scatter fresh rosemary leaves and flaky sea salt evenly over the dimpled surface.
8
Bake for 20-25 minutes, or until the focaccia is golden brown on top and cooked through. The internal temperature should reach around 200°F (93°C).
9
Remove from the oven and immediately transfer the focaccia to a wire rack to cool for at least 15-20 minutes before slicing and serving. This prevents the bottom from becoming soggy.

Chef's Tips

•To store leftover focaccia, wrap it tightly in plastic wrap or foil at room temperature for up to 2-3 days. For longer storage, freeze slices in an airtight bag for up to 1 month and reheat in the oven.
•Feel free to experiment with toppings! Besides rosemary and salt, try sliced cherry tomatoes, olives, caramelized onions, thinly sliced garlic, or a sprinkle of Parmesan cheese.
•For an extra crispy bottom, preheat your baking sheet in the oven before adding the focaccia pan, or bake the focaccia directly on a preheated pizza stone.
•Did you know? In some parts of Italy, particularly Genoa, focaccia is traditionally eaten for breakfast, often dipped in coffee or cappuccino!