Focaccia al Rosmarino
A classic Italian flatbread with a tender crumb and crispy, dimpled surface topped with rosemary and coarse salt. Ready in 30 minutes using store-bought dough and a simple sheet-pan method.
- Total time
- 30 min
- Servings
- 8
- Calories
- 156
- Protein
- 4g
Ingredients
- 1 lb store-bought pizza or bread dough (thawed if frozen)
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary sprigs
- 1 teaspoon coarse sea salt
- ¼ teaspoon black pepper
- 2 tablespoons water
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pour 2 tablespoons of olive oil onto a 13-by-18-inch sheet pan and spread it evenly with your fingers until the entire bottom surface is lightly coated.
- 3
Place the thawed dough in the center of the oiled pan and press it gently with your fingertips, stretching it toward the corners until it fills the entire pan in a single, even layer, about 1/4-inch thick.
- 4
Strip the rosemary leaves from their stems by pinching the top of each stem and sliding your fingers downward; discard the woody stems and leave the leaves in a small pile.
- 5
Drizzle the remaining 1 tablespoon of olive oil evenly over the dough surface in a thin zigzag pattern.
- 6
Sprinkle the coarse sea salt and black pepper evenly across the entire dough, using your eyes to distribute them so no area looks bare or over-salted.
- 7
Scatter the rosemary leaves evenly over the top, pressing them gently into the dough with your fingertips so they stick.
- 8
Use your fingertip to press dimples all over the dough surface, spacing them about 1 inch apart and pushing down until each dimple is about 1/4-inch deep, creating a pattern like a quilted blanket.
- 9
Place the sheet pan in the preheated oven and bake for 12–15 minutes, until the focaccia is golden brown on top and the edges are a shade darker, like honey.
- 10
Remove the pan from the oven using oven mitts and let the focaccia cool on the pan for 2–3 minutes before slicing and serving warm.
Tools you’ll need
- oven
- 13-by-18-inch sheet pan
- oven mitts
- small bowl (for rosemary)
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