Focaccia with Rosemary and Sea Salt
A pillowy Italian flatbread with a golden, dimpled crust and fragrant rosemary oil topping. Ready in under an hour with minimal active work.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon instant yeast
- 1.5 teaspoons salt
- 1.25 cups water, warm (110°F)
- 4 tablespoons olive oil, divided
- 2 tablespoons, chopped fresh rosemary sprigs
- ½ teaspoon coarse sea salt (for topping)
- ¼ teaspoon black pepper
Instructions
- 1
Pour 1.25 cups warm water into a large mixing bowl.
- 2
Add 0.5 teaspoon instant yeast to the water and stir gently with a fork until it dissolves and no granules remain, about 20 seconds.
- 3
Add 3 cups flour and 1.5 teaspoons salt to the bowl.
- 4
Stir with a fork until a shaggy dough forms and all dry flour is wetted, about 1 minute.
- 5
Dust a clean work surface lightly with flour and turn the dough out onto it.
- 6
Knead the dough by pushing it away from you with the heel of your hand, then folding it back toward you; repeat this motion for 8 minutes until the dough becomes smooth and elastic.
- 7
Coat a 9-by-13-inch baking pan with 1 tablespoon olive oil, rubbing it across the entire bottom and corners.
- 8
Place the kneaded dough into the oiled pan and gently stretch it to fill the pan, pushing from the center outward with your fingertips.
- 9
Drizzle the top of the dough with 1 tablespoon olive oil and cover the pan loosely with a clean kitchen towel.
- 10
Let the dough rise in a warm, draft-free spot for 20 minutes until it puffs visibly and springs back slowly when you poke it.
- 11
While the dough rises, preheat the oven to 450°F by turning it on now and waiting until the indicator light or beep signals it is fully heated, about 10 minutes.
- 12
Using your fingertips, dimple the entire surface of the risen dough by pressing down gently at 2-inch intervals, creating shallow indentations but not touching the bottom of the pan.
- 13
Drizzle the remaining 2 tablespoons olive oil evenly across the dimpled surface.
- 14
Sprinkle 2 tablespoons chopped fresh rosemary across the top, distributing it as evenly as possible.
- 15
Sprinkle 0.5 teaspoon coarse sea salt and 0.25 teaspoon black pepper over the rosemary.
- 16
Place the pan on the middle oven rack and bake for 20 minutes until the top is golden brown and the focaccia sounds hollow when you tap it with your knuckle.
- 17
Remove the pan from the oven using oven mitts and let the focaccia cool in the pan for 5 minutes before serving.
Tools you’ll need
- large mixing bowl
- fork
- work surface (countertop or cutting board)
- 9-by-13-inch baking pan
- clean kitchen towel
- oven mitts
- oven
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