Focaccia with Rosemary and Olive Oil Topping
Elevate your bread-baking game with this irresistible Focaccia with Rosemary and Olive Oil Topping, a classic Italian favorite that's both rustic and refined. Featuring a light, airy texture with a perfectly golden, crisp crust, this focaccia is infused with the earthy aroma of fresh rosemary and the rich flavor of extra virgin olive oil. The dimpled surface, created with your fingertips, locks in pockets of aromatic olive oil while a sprinkle of sea salt flakes adds a delightful crunch with every bite. With just 90 minutes of rising time and 25 minutes of baking, this simple yet sophisticated bread is perfect as a standalone snack, a dipping companion for soups, or an elegant addition to your dinner table. Try making it today for a delicious homemade treat that brings the irresistible flavors of Italy to your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g All-purpose flour
- 350 ml Warm water
- 7 g Instant yeast
- 10 g Salt
- 5 g Sugar
- 60 ml Extra virgin olive oil
- 2 tbsp Fresh rosemary leaves
- 2 tsp Sea salt flakes
Instructions
In a large mixing bowl, combine the flour, instant yeast, salt, and sugar.
Gradually add the warm water and 3 tablespoons (45 ml) of olive oil to the dry ingredients. Mix until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Lightly oil a clean bowl and place the dough inside. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
Preheat your oven to 220°C (425°F) and grease a 9x13-inch baking pan (or similar size) with olive oil.
Once the dough has risen, punch it down gently and transfer it to the prepared pan. Stretch and press the dough into an even layer, covering the bottom of the pan.
Use your fingers to press dimples all over the surface of the dough. Drizzle with the remaining olive oil and evenly scatter the rosemary leaves on top.
Sprinkle the sea salt flakes over the dough for added flavor and crunch.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the surface feels crisp.
Remove from the oven and let cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7823 mg | 340% | |
| Total Carbohydrate | 390.1 g | 142% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 6.1 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 621 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.
