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How to Make
Rosemary & Sea Salt Focaccia
- Make the dough. Combine the flour, yeast, salt, warm water, and olive oil, mixing until a soft, sticky dough forms.
- Let it rise. Cover the dough and let it rise in a warm spot until doubled in size.
- Transfer to the pan. Generously coat a baking pan with olive oil, then gently stretch the dough to fit. Let it rest and rise again until puffy.
- Dimple the focaccia. Drizzle generously with olive oil and use your fingertips to press deep dimples all over the surface.
- Add the toppings. Sprinkle with fresh rosemary and flaky sea salt, adding another drizzle of olive oil if desired.
- Bake until golden. Bake until the focaccia is beautifully golden brown with crisp edges. Let cool slightly before slicing and serving.
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Possible Substitutions
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Ingredients
- 1 1/3 cup warm water 110°F
- 2 teaspoons sugar or honey
- 1 package active-dry yeast .25 ounce
- 3 1/2 cups bread flour
- 1/4 cup extra virgin olive oil plus more for drizzling
- 2 teaspoons flaky sea salt plus extra for sprinkling
- 2 sprigs fresh rosemary
Instructions
- Proof the yeast. Add warm water (about 110°F) and sugar to the bowl of a stand mixer with the dough attachment. Stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water, then let it sit for 5-10 minutes until the yeast is foamy.
- Knead the dough. Set the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes.
- First dough rise. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
- Second dough rise. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
- Prepare the dough. Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet. Use your fingers to poke deep dents all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
- Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil if desired. Slice and serve warm.
Notes
- Flaky vs. fine sea salt: If you do not have flaky sea salt on hand, no worries, you can definitely sub in fine sea salt. Just be sure to use about half the amount of salt (if using fine sea salt) so that the bread is not too salty.
- To knead the dough by hand: Complete step 1 in a large mixing bowl. Gradually stir in the flour, olive oil and salt until a shaggy dough begins to form. Then turn the dough out onto a floured surface and knead by hand for 5 minutes until smooth, adding extra flour if the dough feels too sticky. Continue on with the recipe as directed.
- Bread thickness: I like my focaccia to be a bit on the thicker side. But if you prefer yours thinner, just roll it out a little more. It will rise up considerably while baking.
Recipe c/o Gimme Some Oven
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