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
This focaccia is surprisingly simple to make and makes a delicious replacement for a basic dinner roll.
- Prep Time: 1 hour
- Cook Time: 25 mins
- Total Time: 1 hour 25 mins
- Yield: 6-8 1x
- Category: Baking
Ingredients
Scale
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:
- Mix the water and olive oil with the dry yeast (you’re looking to dissolve the yeast) in a medium bowl or measuring cup.
- Thoroughly mix the remaining dry ingredients in the bowl of an electric mixer and add the yeast mixture.
- With the paddle attachment mix for 2-3 minutes.
- Switch to the dough hook and knead the dough for 5 minutes; you’re looking for a fluffy/not too dense dough.
- 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.
- The dough should rest 30-45 minutes or until it doubles in size.
To make the focaccia:
- Add one tablespoon of olive oil to a 10 by 15 inch cookie sheet and thoroughly coat the bottom with the oil.
- Stretch the dough on your cookie sheet (you’re looking for a thickness of about 3/4 of an inch).
- Next, create dimples in the dough with your fingertips and drizzle a bit more olive on the dough.
- Next, add fresh rosemary and sea salt and crushed red pepper flakes.
- 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.
