Homemade Focaccia with Rosemary (Print Version)

Golden Italian flatbread with fresh rosemary and crunchy sea salt, soft and fluffy texture.

# What You Need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons instant dry yeast
03 - 1½ teaspoons fine sea salt
04 - 2 tablespoons extra virgin olive oil
05 - 1½ cups lukewarm water

→ Topping

06 - 3 tablespoons extra virgin olive oil, plus additional for drizzling
07 - 2 tablespoons fresh rosemary leaves, chopped
08 - 2 teaspoons flaky sea salt

# How To Make:

01 - In a large bowl, mix bread flour, instant yeast, and fine sea salt thoroughly.
02 - Add extra virgin olive oil and lukewarm water to the dry mix; stir until a sticky dough forms.
03 - Transfer dough to a lightly oiled surface and knead for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm area until doubled in size, approximately 1 hour.
05 - Line a 12x16 inch baking sheet with parchment paper and drizzle with 1 tablespoon olive oil.
06 - Place the risen dough onto the prepared sheet; gently stretch and press it to fill the pan evenly. Cover and allow to rise for an additional 30 minutes.
07 - Preheat oven to 430°F.
08 - Dimple dough surface with fingertips; drizzle with remaining olive oil and evenly sprinkle chopped rosemary and flaky sea salt.
09 - Bake for 20 to 25 minutes until golden brown and crisp at the edges.
10 - Allow to cool slightly before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The dough is forgiving, even if you've never kneaded bread before, it welcomes your hands and transforms into something beautiful.
  • That dimpled, oily top gets impossibly crispy while the inside stays cloud-soft, a texture contrast that feels like a small miracle.
  • It makes your whole home smell like an Italian bakery, which honestly might be the real reason I keep making it.
02 -
  • If your kitchen is cold, the dough will rise slowly, I once left mine near a sunny window and it doubled in half the time.
  • Don't skimp on the olive oil in the dimples, it's what makes the top glisten and crisp up beautifully, not just decoration.
  • Let the focaccia cool for at least five minutes before slicing, cutting it hot makes it gummy inside.
03 -
  • Wet your fingers before dimpling the dough, it prevents sticking and makes those wells deeper and more dramatic.
  • If the dough springs back too much when you try to stretch it, let it rest for five minutes, it'll relax and cooperate.
  • Bake on the lower rack for a crispier bottom, or the middle rack if you prefer a softer, more pillowy base.
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