Rosemary and Sea Salt Focaccia
- Total Time: 1 hour 25 mins
- Yield: 6-8
Description
This focaccia is surprisingly simple to make and makes a delicious replacement for a basic dinner roll.
Ingredients
Units
Dough:
- 1 cup (240 ml) of warm water
- 1 tbsp active dry yeast
- 3 cups (720 ml) of all-purpose flour
- 2 tbsp (30 ml) of olive oil
- 1 tsp of salt
- 1 tsp of sugar
Topping:
- 3-4 tbsp (45-60 ml) 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 tbsp 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.
- Prep Time: 1 hour
- Cook Time: 25 mins
- Category: Bread
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 220
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Frequently Asked Questions
Why do I need to make dimples in the dough before baking?
Create the dimples with your fingertips before drizzling on olive oil. They anchor the oil in small pockets so it doesn’t run off, and they also release gas pockets that form during the second rise, helping the focaccia bake with an even, open crumb rather than large air bubbles.
How thick should the dough be when I stretch it onto the baking sheet?
Aim for a thickness of about 3/4 of an inch on the 10 by 15 inch cookie sheet. Thinner dough will bake faster and produce a crispier result; thicker dough will give a softer, more bread-like texture — adjust the 20–25 minute bake time accordingly.
