Crispy Focaccia with Rosemary & Sea Salt
No-knead focaccia baked on a sheet pan with a shatteringly crispy crust and puffy interior, finished with herbed olive oil and fleur de sel. Ready in 20 minutes using store-bought dough.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 lb (500g) store-bought pizza or focaccia dough
- 4 tbsp extra-virgin olive oil
- 2 tbsp (chopped) fresh rosemary sprigs
- 3 clove (minced) garlic cloves
- ½ tsp fleur de sel or sea salt
- ¼ tsp cracked black pepper
- ½ lemon lemon (zested + juiced)
- ¼ tsp red pepper flakes
Instructions
- 1
Heat oven to 475°F. Place a sheet pan inside to preheat for 3 minutes.
- 2
Stretch dough to a rough 10x8-inch rectangle. Transfer to hot pan—it will sizzle.
- 3
Bake 10 minutes until edges turn golden and puff up but center is still soft.
- 4
Mix olive oil with minced garlic, rosemary, lemon zest, red pepper flakes, salt, and pepper.
- 5
Brush herbed oil all over the hot focaccia, working it into dimples and edges.
- 6
Squeeze lemon juice over top, sprinkle fleur de sel, and serve warm or room temperature.
Tools you’ll need
- sheet pan (18x13 inch)
- oven
- small bowl
- brush or spoon
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