Focaccia for the Love of It Longmeadow Farm
Discover the art of homemade bread with "Focaccia for the Love of It Longmeadow Farm," a recipe that brings rustic charm and irresistible flavor to your kitchen. This Italian-inspired focaccia combines the simplicity of pantry staples—like all-purpose flour, instant yeast, and olive oil—with the bold, aromatic essence of fresh rosemary and a sprinkle of flaky sea salt. Perfectly golden and crisp on the outside yet soft and airy within, this focaccia can be customized with toppings such as cherry tomatoes, olives, or caramelized onions for extra flair. Ideal for serving as a side dish, sandwich base, or snack, this easy-to-follow recipe includes step-by-step instructions for kneading, resting, and baking to achieve bakery-quality results right at home. Make your next gathering feel special, or simply indulge in freshly baked goodness with this crowd-pleasing focaccia masterpiece.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 375 milliliters Warm water (approximately 110°F/43°C)
- 7 grams Instant yeast
- 10 grams Salt
- 60 milliliters Olive oil
- 2 sprigs Fresh rosemary
- 2 teaspoons Flaky sea salt
- 1 assorted Optional toppings: Sliced cherry tomatoes, olives, or caramelized onions
Instructions
In a large mixing bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until the yeast is foamy and activated.
Add the flour, salt, and 30 milliliters of olive oil to the yeast mixture. Stir until a sticky dough forms.
Knead the dough for about 8-10 minutes on a floured surface, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6-8 minutes.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1-2 hours, or until it has doubled in size.
Preheat your oven to 220°C (430°F) and grease a rectangular baking sheet or pan with 15 milliliters of olive oil.
Turn the dough out onto the prepared baking sheet and gently stretch it to fit the pan. Use your fingers to dimple the surface of the dough, creating small indentations all over.
Drizzle the remaining olive oil over the dough and sprinkle with fresh rosemary leaves and flaky sea salt. Add any optional toppings, if desired.
Let the dough rest for another 20-30 minutes to allow for a final rise.
Bake the focaccia in the preheated oven for 20-25 minutes, or until it is golden brown and crisp on top.
Remove from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.3 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
