Focaccia Rounds
Soft, golden, and infused with the fragrant aroma of fresh rosemary, Focaccia Rounds are the perfect combination of rustic and elegant. These individual-sized Italian bread rounds feature a tender, airy interior and a beautifully crisp crust, all brought to life with dimples brushed in olive oil and topped with a sprinkle of coarse sea salt and herbs. Whether served warm as a side for soups and salads or used as a base for creative sandwiches, these handcrafted rounds are as versatile as they are irresistible. With just a handful of pantry staples and minimal prep time, this recipe is approachable for beginners while still delivering artisanal-style results. Perfect for entertaining or everyday indulgence, these Focaccia Rounds are bound to become a new favorite for bread lovers!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.25 cups Warm water (110°F/43°C)
- 2.25 teaspoons Active dry yeast
- 2 teaspoons Granulated sugar
- 2 teaspoons Salt
- 0.25 cups Olive oil
- 2 tablespoons Fresh rosemary (chopped)
- 1 teaspoon Coarse sea salt
Instructions
In a small bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for 5–10 minutes until foamy.
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Mix with a spoon or your hands until a sticky dough forms.
Turn the dough out onto a floured surface and knead for 8–10 minutes, or until smooth and elastic. Add a sprinkle of flour as needed to prevent sticking.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm location for 1–1.5 hours or until doubled in size.
Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball, then flatten into ½-inch-thick rounds.
Place the rounds on the prepared baking sheets, leaving space between each one. Cover loosely with a cloth and let them rise for 20–30 minutes.
Using your fingertips, gently press dimples into each round. Brush generously with olive oil and sprinkle with rosemary and coarse sea salt.
Bake in the preheated oven for 12–15 minutes, or until golden brown and cooked through.
Remove from the oven and transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6673 mg | 290% | |
| Total Carbohydrate | 332.3 g | 121% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 9.3 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 601 mg | 13% | |
*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.
