Description
Rosemary Olive Focaccia is a fragrant, golden Italian bread with a crisp crust, airy interior, and fresh rosemary flavor. Perfect as a side for pasta, soups, or used as sandwich bread.
Ingredients
4 cups all-purpose flour
2 teaspoons active dry yeast
1 teaspoon sea salt
1 ½ cups warm water (about 100°F/37°C)
¼ cup extra virgin olive oil (plus more for drizzling)
2 tablespoons fresh rosemary, chopped
Coarse sea salt, for topping
Instructions
- Activate the yeast by mixing it with warm water and letting it sit for 5–10 minutes until bubbly.
- In a large bowl, whisk together flour and sea salt. Make a well in the center and add the yeast mixture and olive oil. Stir until combined.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Transfer dough to a greased bowl, cover with a damp cloth, and let rise in a warm place for 1–2 hours until doubled in size.
- Punch down the dough and transfer to an oiled baking sheet, stretching into desired shape.
- Drizzle with more olive oil, press dimples into the dough with your fingers, and sprinkle with rosemary and coarse sea salt.
- Bake at 400°F (200°C) for 20–25 minutes, until golden brown.
Notes
Add sliced olives, sun-dried tomatoes, or caramelized onions before baking for more flavor.
Sprinkle Parmesan or feta cheese on top for a savory twist.
Swap half the flour for whole wheat flour for a rustic version.
Store at room temperature up to 2 days, in the fridge up to 5 days, or freeze for up to 2 months.
Reheat in a 350°F oven for 10 minutes to restore crispness.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0.5g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 0.9g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
