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Rosemary and Sea Salt Focaccia

This focaccia is surprisingly simple to make and makes a delicious replacement for a basic dinner roll.
By Jovina Coughlin
Rosemary and Sea Salt Focaccia

Rosemary and Sea Salt Focaccia
 
Prep Time
Cook Time
Total Time
 
This focaccia is surprisingly simple to make and makes a delicious replacement for a basic dinner roll.
Author:
Recipe Type: Baking
Serves: 6-8
Ingredients
Dough:
  • 1 cup of warm water
  • 1 tablespoon active dry yeast
  • 3 cups of all-purpose flour
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
Topping:
  • 3-4 tablespoons olive oil
  • Fresh rosemary chopped
  • Sea Salt
  • Crushed red pepper flakes
Instructions
To make the dough:
  1. Mix the water and olive oil with the dry yeast (you’re looking to dissolve the yeast) in a medium bowl or measuring cup.
  2. Thoroughly mix the remaining dry ingredients in the bowl of an electric mixer and add the yeast mixture.
  3. With the paddle attachment mix for 2-3 minutes.
  4. Switch to the dough hook and knead the dough for 5 minutes; you’re looking for a fluffy/not too dense dough.
  5. Form the dough into a ball and coat the exterior with a bit of olive oil and place in a large bowl, covering the bowl with a kitchen towel.
  6. The dough should rest 30-45 minutes or until it doubles in size.
To make the focaccia:
  1. Add one tablespoon of olive oil to a 10 by 15 inch cookie sheet and thoroughly coat the bottom with the oil.
  2. Stretch the dough on your cookie sheet (you’re looking for a thickness of about ¾ of an inch).
  3. Next, create dimples in the dough with your fingertips and drizzle a bit more olive on the dough.
  4. Next, add fresh rosemary and sea salt and crushed red pepper flakes.
  5. Preheat the oven to 400 degrees F. and bake the focaccia for 20-25 minutes, depending on how thin or thick your dough is. You’re looking for a golden brown top and a somewhat crunchy bottom.
Jovina Coughlin

Jovina Coughlin

I was born in New Jersey to first generation Italian parents. Both sets of my grandparents were born in Italy and emigrated to the United States in the early 1900s. They brought with them a love of the Italian culture and cooking. I have 2 brothers and 1 sister. I learned many of my cooking skills from my parents and grandparents, but I also studied Italian cooking and made many of the recipes for my children as they were growing up. I am married with three children and six grandchildren. Besides New Jersey, I have lived in Pennsylvania, Michigan and now on the Gulf Coast of Alabama. I have a Bachelor of Arts Degree and a Masters of Science Degree and I have taught high school English and special education. I have also been an administrator in the public schools at the district and county levels. Now that I am retired from the teaching profession, I have the time to write a blog and share my information about Italian American cooking and culture. Because I am a teacher by trade, I feel that I have the skills to share with readers the techniques for preparing authentic and healthy meals.

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Originally Published: September 3, 2013

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