Focaccia with Rosemary and Sea Salt
This classic Italian focaccia features a light and airy crumb with a crisp, olive oil-rich crust. Infused with aromatic rosemary and finished with flaky sea salt, it's perfect as a side dish or for dipping.
An original recipe by Forkin
- Total time
- 3 hr 15 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 296 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gall-purpose flour
- 7 gactive dry yeast
- 5 gsugar
- 360 mlwarm water, 100-110°F (38-43°C)
- 60 mlolive oil, plus more for pan and drizzling
dough
- 10 gsalt
topping
- 10 gfresh rosemary, leaves picked and roughly chopped
- 5 gflaky sea salt
Equipment
baking pan · wire rack · large bowl · wooden spoon
The method
Step by step
- 1
In a large bowl, combine the warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
About 10 min
Cook’s note: Ensure your water is not too hot, as it can kill the yeast.
- 2
Stir in the olive oil and dough salt into the yeast mixture.
About 1 min
- 3
Gradually add the all-purpose flour to the wet ingredients, mixing with a wooden spoon until a shaggy dough forms.
About 2 min
- 4
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic.
About 7 min
Cook’s note: The dough should be slightly sticky but manageable.
- 5
Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a damp towel.
About 1 min
- 6
Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
About 1 hr 30 min
Cook’s note: A turned-off oven with the light on can create a perfect warm environment for rising.
- 7
Preheat your oven to 220°C (425°F). Lightly oil a 9x13 inch baking pan with olive oil.
About 15 min
- 8
Gently transfer the risen dough to the prepared baking pan. Pour a generous amount of olive oil over the dough.
About 1 min
- 9
Using your fingertips, dimple the dough all over, creating indentations. Sprinkle the fresh rosemary and flaky sea salt evenly over the top.
About 2 min
Cook’s note: Press firmly but gently to create deep dimples, which will hold the olive oil and create a characteristic focaccia texture.
- 10
Let the focaccia rise for a second time in the pan for another 30 minutes.
About 30 min
- 11
Bake for 20-25 minutes, or until golden brown and cooked through.
About 25 min
Cook’s note: The internal temperature should reach around 200-210°F (93-99°C).
- 12
Once baked, remove the focaccia from the oven and immediately drizzle with a little more olive oil for extra flavor and shine.
- 13
Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.
About 5 min
Cook’s note: Cooling on a wire rack prevents the bottom from getting soggy.
Per serving
Nutrition
- Calories
- 295.5kcal
- Protein
- 6.6g
- Carbs
- 48.7g
- Fat
- 7.7g
- Fibre
- 2.1g
- Sugar
- 0.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover focaccia in an airtight container at room temperature.
Reheat slices in a toaster oven or conventional oven at 180°C (350°F) for a few minutes until warmed through and crisp.
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