Focaccia Rosemary Are Going Steady
Elevate your bread-baking skills with "Focaccia Rosemary Are Going Steady," a golden, aromatic masterpiece that perfectly balances simplicity and sophistication. This homemade focaccia features a tender crumb infused with the earthy warmth of fresh rosemary, a drizzle of luscious olive oil, and a delicate sprinkle of flaky sea salt for the perfect savory finish. The recipe’s straightforward process—complete with a quick homemade dough and signature dimpling technique—yields a fluffy, yet crisp-edged bread that’s ideal as a side dish, sandwich base, or standalone snack. With just 20 minutes of prep time and a handful of pantry staples, this rosemary focaccia effortlessly blends rustic charm with gourmet flavor, making it a must-try for home bakers of all levels.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 360 milliliters Warm water (about 110°F / 43°C)
- 2 teaspoons Active dry yeast
- 1 tablespoon Honey
- 2 teaspoons Salt
- 60 milliliters Olive oil
- 2 tablespoons Fresh rosemary leaves
- 1 teaspoon Flaky sea salt
Instructions
In a large mixing bowl, combine the warm water, yeast, and honey. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is activated.
Add 2 teaspoons of salt, 2 tablespoons of olive oil, and all of the flour to the bowl. Mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for 6-7 minutes on medium speed.
Grease a large bowl with 1 tablespoon of olive oil and place the dough inside. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Preheat your oven to 220°C (425°F). Grease a 9x13-inch baking pan with 2 tablespoons of olive oil.
Punch down the risen dough and transfer it to the prepared baking pan. Stretch and press the dough into an even layer, ensuring it reaches the edges and corners of the pan.
Using your fingers, press dimples all over the surface of the dough. Drizzle the remaining 2 tablespoons of olive oil evenly over the top.
Sprinkle the fresh rosemary leaves and flaky sea salt over the dough.
Let the dough rest for another 20 minutes to allow for a second short rise.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crisp around the edges.
Remove from the oven and let cool slightly before slicing and serving.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6896 mg | 300% | |
| Total Carbohydrate | 401.9 g | 146% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 18.3 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 680 mg | 14% | |
*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.
