Rosemary Sea Salt Focaccia

$- 4 cups all-purpose flour - 2 teaspoons sea salt - 1 packet (2¼ teaspoons) instant yeast - 1¾ cups warm water (approximately 110°F) - ¼ cup olive oil (plus extra for drizzling) - 2 tablespoons fresh rosemary, finely chopped - Flaky sea salt for garnishing Focaccia is a delightful treat. Each serving has about 150 calories. It also offers 1 gram of fiber. This bread is low in fat and has no added sugars. The olive oil gives it healthy fats. Rosemary adds flavor and aroma, making every bite special. Eating focaccia can be a great way to enjoy fresh bread. You can serve it with dips or use it for sandwiches. Plus, making it at home means you know exactly what goes into it. Enjoy this tasty treat while knowing it's made with love! {{ingredient_image_2}} 1. Start with a large bowl. Add 4 cups of all-purpose flour, 2 teaspoons of sea salt, and 1 packet of instant yeast. Use a whisk to mix them well. 2. Gradually pour in 1¾ cups of warm water and ¼ cup of olive oil. Stir with a wooden spoon until you see a sticky dough form. 1. Lightly flour your hands. Knead the dough in the bowl for 5 minutes. This helps the dough become elastic. If it feels too sticky, add a little more flour. 2. Cover the bowl with a damp towel. Put it in a warm spot. Let the dough rise for about 1 hour or until it doubles in size. 1. Preheat your oven to 425°F (220°C). 2. Once the dough has risen, gently punch it down. Transfer the dough to an oiled baking sheet. 3. Use your fingers to stretch the dough. Make dimples across the surface for texture. 4. Drizzle olive oil on top, filling the dimples. Sprinkle chopped rosemary and flaky sea salt evenly over the dough. 5. Let the dough rest for another 20 minutes. This allows it to puff up slightly. 6. Bake for 20-25 minutes. Look for a golden brown top. 7. After baking, let the focaccia cool for a few minutes before slicing. Optionally, drizzle more olive oil on top for extra flavor. To make focaccia with a great texture, start by kneading the dough well. Knead it for about 5 minutes. If the dough sticks to your hands, add a bit more flour. This helps the dough become smooth and stretchy. Let the dough rise in a warm spot. Cover it with a damp towel. It should double in size in about an hour. If your dough does not rise, check that your yeast is fresh. Old yeast can lead to flat bread. If your bread feels too dense after baking, it might not have risen enough. Next time, give it more time to rise. You can enhance the flavor of your focaccia with fun toppings. Try adding sliced olives or sun-dried tomatoes. You can also sprinkle in some grated cheese before baking for a savory twist. For extra flavor, consider adding spices. A pinch of garlic powder or crushed red pepper flakes can add a nice kick. Fresh herbs like thyme or basil also work well if you want to change it up. Experiment with different flavors to find your perfect focaccia! Pro Tips Use Fresh Rosemary: For the best flavor, always use fresh rosemary instead of dried. It adds a vibrant aroma and taste to your focaccia. Proper Dough Consistency: The dough should be sticky but manageable. If it’s too wet, add a little flour, but avoid making it too dry. Punching Down the Dough: Don't skip the punching step! It helps to redistribute the yeast and creates a better texture in the final product. Golden Brown Finish: Keep an eye on the focaccia as it bakes. A golden brown top indicates it's perfectly baked and will have a delicious crust. {{image_4}} You can change up the herbs in focaccia. If you want a twist, try thyme or oregano. Both herbs add unique flavors. Dried herbs work well too, but fresh herbs give a brighter taste. I recommend using about one tablespoon of dried herbs for each two tablespoons of fresh. Adding cheese or olives can enhance the flavor of your focaccia. Try mixing in crumbled feta or sliced olives before baking. This adds a savory touch. You can also change the type of flour for different tastes. For a nuttier flavor, use whole wheat flour. It gives the bread a lovely texture. You can mix half all-purpose flour with half whole wheat for a balanced result. To keep your focaccia fresh, you have two main options: room temperature or refrigeration. If you plan to eat it within a day or two, store it at room temperature. Wrap the focaccia in paper. This keeps it soft and prevents it from getting soggy. If you want to keep it longer, store it in the fridge. Use plastic wrap for this method. However, know that refrigeration can change the texture. When reheating focaccia, the oven is your best friend. Preheat your oven to 350°F (175°C). Place the focaccia directly on the rack for about 5–10 minutes. This helps revive that crispy crust and soft inside. You can also use a skillet. Heat it over medium heat. Add a little olive oil and place the focaccia in the pan. Cover it with a lid. This method keeps the focaccia moist while crisping the bottom. For both methods, avoid using a microwave. It makes the focaccia chewy. Enjoy that fresh-baked taste again! Signs of undercooking include a wet or doughy center. The crust may not be golden brown. If you see these signs, it is clear that your focaccia needs more time in the oven. For next time, check the baking time closely. Use a toothpick to test the center of the bread. If it comes out clean, the bread is done. Also, ensure your oven is at the right temperature. An oven thermometer can help with accuracy. Yes, you can make focaccia ahead of time. Prepare the dough and let it rise. After the first rise, you can cover it and store it in the fridge. It will keep well for about 24 hours. When ready to bake, take it out and let it come to room temperature. This may take about 30 minutes. You can then shape it and let it rise again before baking. This method adds a nice flavor as well. Focaccia is best served warm. You can cut it into squares or strips. Pair it with a small bowl of olive oil for dipping. Consider adding balsamic vinegar to the olive oil. This creates a tasty dip that complements the focaccia. You can also try serving it with hummus or pesto. These dips add a burst of flavor that makes the focaccia shine. This blog covered everything you need to make great focaccia. You learned about the key ingredients and their nutrition. Then, I guided you through making the dough, kneading it, and baking it to perfection. I shared tips for texture and flavor, plus variations to try. Remember, you can customize focaccia to suit your taste. Storing and reheating leftovers can keep your bread fresh. Enjoy making this tasty bread at home!$

A deliciously soft and flavorful focaccia topped with fresh rosemary and sea salt.

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Prep Time 15

Cook Time 25

Total Time 1 45

Course Appetizer

Cuisine Italian

Servings 12

Calories 150 kcal

Ingredients

4 cups all-purpose flour
2 teaspoons sea salt
1 packet instant yeast (2¼ teaspoons)
1.75 cups warm water (approximately 110°F)
0.25 cups olive oil (plus extra for drizzling)
2 tablespoons fresh rosemary, finely chopped
to taste flaky sea salt for garnishing

Instructions

In a large mixing bowl, combine the all-purpose flour, instant yeast, and sea salt. Whisk thoroughly until all dry ingredients are well blended.
Gradually pour in the warm water and olive oil while stirring with a wooden spoon or spatula. Continue mixing until a sticky dough begins to form.
Lightly flour your hands and knead the dough in the bowl for about 5 minutes, ensuring everything is well combined and the dough develops elasticity. If the dough feels too sticky, sprinkle in a little extra flour as necessary.
Cover the bowl with a damp kitchen towel or plastic wrap to prevent drying out, and place it in a warm location. Allow the dough to rise for about 1 hour, or until it has doubled in size.
Preheat your oven to 425°F (220°C).
Once the dough has risen, gently punch it down with your fist to release the trapped air. Transfer the dough onto a generously oiled baking sheet or a baking sheet lined with parchment paper.
Use your fingers to stretch and spread the dough to fit the size of the sheet, creating dimples across the surface for texture.
Drizzle an ample amount of olive oil over the top of the dough, ensuring it pools in the dimples. Evenly sprinkle the chopped rosemary and flaky sea salt across the surface to enhance flavor.
Allow the dough to rest for an additional 20 minutes, giving it time to puff up slightly.
Bake in the preheated oven for 20-25 minutes, or until the top is beautifully golden brown.
Once baked, remove the focaccia from the oven and let it cool on the baking sheet for a few minutes before slicing. If desired, add a drizzle of olive oil over the top before serving to boost flavor.

Notes

Serve warm, garnished with fresh rosemary and a side of olive oil for dipping.

Keyword bread, focaccia, rosemary, sea salt