Rosemary Sea Salt Focaccia

$- 4 cups all-purpose flour - 2 teaspoons sea salt - 1 packet (2¼ teaspoons) instant yeast - 1¾ cups warm water (about 110°F) - ¼ cup olive oil (plus extra for drizzling) - 2 tablespoons fresh rosemary, chopped - Flaky sea salt for sprinkling on top Each ingredient plays a key role in making your focaccia special. The flour gives it structure. The sea salt enhances flavor. Instant yeast helps it rise quickly, making it great for busy cooks. Warm water activates the yeast and makes the dough smooth. Olive oil adds richness and moisture. Fresh rosemary brings a lovely herbal note. Finally, flaky sea salt on top adds a nice crunch and extra flavor. Using high-quality olive oil can elevate the focaccia taste. Fresh rosemary makes a big difference compared to dried. You can adjust the amount of sea salt to your liking, but don't skip it. It balances the flavors beautifully. These ingredients come together to create a soft, airy bread with a crispy crust. Each bite offers a burst of flavor. You can serve this focaccia warm, alongside a bowl of olive oil, or with your favorite dips. Enjoy the process of gathering these ingredients and watch as they transform into something delicious! {{ingredient_image_1}} 1. Start by mixing the dry ingredients. In a large bowl, combine 4 cups of all-purpose flour, 2 teaspoons of sea salt, and 1 packet of instant yeast. Whisk these together until they are well mixed. 2. Next, add the wet ingredients. Gradually pour in 1¾ cups of warm water and ¼ cup of olive oil. Use a wooden spoon or spatula to mix until a sticky dough forms. 3. Now, knead the dough. This should take about 5 minutes. If the dough feels too sticky, sprinkle a little flour on it. Keep kneading until it feels smooth and elastic. 1. For the first rise, cover your bowl with a damp cloth or plastic wrap. Place it in a warm spot. Let the dough rise for about 1 hour, or until it has doubled in size. 2. When the dough is ready, preheat your oven to 425°F (220°C). Gently punch down the dough to let out the air. Then, transfer it to a baking sheet. Make sure to oil the sheet generously or use parchment paper. 3. Spread the dough out to fit the sheet. Use your fingers to press down and create dimples all over the surface. 4. Drizzle more olive oil over the dough. Sprinkle chopped rosemary and flaky sea salt on top. Let the dough rest for another 20 minutes to puff up slightly. 5. Finally, bake the focaccia. Put it in the preheated oven for 20-25 minutes. It should turn golden brown when done. Remove it from the oven and let it cool before slicing. If you like, drizzle a bit more olive oil before serving. How to avoid sticky dough? If your dough is sticky, add flour little by little while mixing. Use a clean, floured surface to knead. This helps keep it manageable. Remember, a little flour goes a long way. Best practices for kneading Kneading should be firm but gentle. Use the heel of your hand to push the dough. Fold it over, turn it, and repeat. Knead for about five minutes until the dough feels smooth and elastic. This will help build the gluten. Achieving the ideal crust For a crispy crust, preheat your oven well. Use a baking stone if you have one. This helps distribute heat evenly. Also, drizzling olive oil on the dough adds flavor and helps with browning. Using olive oil for flavor enhancement Olive oil is key in focaccia. It adds richness to the dough and a nice texture. Drizzle it on before baking and after. This makes your focaccia even more delicious! Pro Tips Use High-Quality Olive Oil: The flavor of your focaccia will greatly depend on the quality of the olive oil used. Choose a good extra virgin olive oil for the best taste. Experiment with Toppings: Feel free to get creative with your focaccia by adding toppings like sliced olives, sun-dried tomatoes, or caramelized onions for added flavor. Adjust Baking Time: Keep an eye on your focaccia while it bakes, as oven temperatures can vary. Bake until it's golden brown and sounds hollow when tapped. Store Properly: To keep your focaccia fresh, store it in an airtight container at room temperature for up to 2 days or freeze for longer storage. {{image_2}} You can change the taste of your rosemary sea salt focaccia easily. - Garlic-infused focaccia: Add minced garlic to your dough. This gives a rich, savory flavor. Mix in about 4 to 6 cloves of garlic with the dry ingredients. You can also brush some garlic oil on top before baking. - Cheese-studded focaccia: Cheese adds great taste and texture. Try adding about a cup of shredded cheese to the dough. Mozzarella or parmesan works well. You can also sprinkle cheese on top before baking for a cheesy crust. Get creative with toppings to make your focaccia unique. - Seasonal vegetables: Use fresh vegetables that are in season. Tomatoes, bell peppers, or zucchini can add color and flavor. Slice them thinly and place them on top of the dough before the final rise. - Herb blends: Mix different herbs for a burst of flavor. Try thyme, oregano, or basil. Sprinkle these herbs on the dough along with the rosemary for extra taste. Fresh or dried herbs both work great! To keep leftover focaccia fresh, wrap it in plastic wrap. This helps keep the bread moist. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, freezing is a great option. To freeze focaccia, first, let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag. Make sure to remove as much air as possible. Focaccia can stay fresh in the freezer for up to three months. When you want to enjoy your focaccia again, reheating is easy. The best method is to use the oven. Preheat your oven to 350°F (175°C). Place the focaccia on a baking sheet. Heat it for about 10-15 minutes. This warms it up and brings back its crispy crust. If you are in a hurry, you can use the microwave. Place a slice on a microwave-safe plate. Heat it for about 15-20 seconds. However, this method may make the focaccia a bit soft. For the best taste, the oven is the way to go! Can I use whole wheat flour? Yes, you can use whole wheat flour. It adds a nutty flavor. Keep in mind, the texture will be denser. You might need to adjust the water. Start with less water, then add more as needed. How do I know when the focaccia is done baking? The focaccia is done when it turns golden brown. You can also tap the bottom. If it sounds hollow, it's ready. The edges should be crisp, and the top should look inviting. What can I serve with focaccia? Focaccia pairs well with many dishes. Try it with soup or salad. You can also serve it with a bowl of olive oil. Add balsamic vinegar for a tasty dip. Enjoy it as a side or snack! You’ve learned all about making delicious rosemary sea salt focaccia. We covered the key ingredients, step-by-step instructions, and ways to perfect your dough. Plus, you discovered tasty variations and smart storage tips. Now, you can create this amazing bread at home. Enjoy the rich flavors and the warm, fresh aroma filling your kitchen. Remember, practice makes perfect. Happy baking!$

A delicious and aromatic focaccia bread topped with fresh rosemary and flaky sea salt.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 1 45

Course Appetizer

Cuisine Italian

Servings 12

Calories 150 kcal

Ingredients

4 cups all-purpose flour
2 teaspoons sea salt
1 packet instant yeast (2¼ teaspoons)
1.75 cups warm water (about 110°F)
0.25 cups olive oil (plus extra for drizzling)
2 tablespoons fresh rosemary, chopped
1 pinch flaky sea salt for sprinkling on top

Instructions

In a large mixing bowl, combine the flour, instant yeast, and sea salt. Whisk together until evenly mixed.
Gradually add the warm water and olive oil to the dry ingredients. Mix with a wooden spoon or spatula until a sticky dough starts to form.
Knead the dough in the bowl for about 5 minutes until it is well combined and elastic. If the dough is too sticky, sprinkle a bit of flour as needed.
Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 425°F (220°C).
Once the dough has risen, gently punch it down to release the air. Transfer it to a generously oiled baking sheet or a parchment-lined baking sheet.
Spread the dough out to fit the sheet, using your fingers to dimple the surface.
Drizzle olive oil generously over the top of the dough, and sprinkle the chopped rosemary and flaky sea salt evenly across the surface.
Let the dough rest for another 20 minutes to puff up slightly.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Remove from the oven and let it cool slightly before slicing. Drizzle a little more olive oil if desired before serving.

Notes

Serve warm, garnished with fresh rosemary sprigs and a small bowl of dipping oil on the side.

Keyword bread, focaccia, rosemary, sea salt