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Rosemary Sea Salt Focaccia

Close-up of a thick slice of Rosemary Sea Salt Focaccia showing its airy, open crumb structure and golden-brown crust.
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Follow these steps to make a classic Rosemary Sea Salt Focaccia with a light, airy interior and a crisp crust.

Ingredients

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  • 3 cups all-purpose flour
  • 1 1/2 teaspoons instant dry yeast
  • 1 1/2 teaspoons fine sea salt (for dough)
  • 1 1/2 cups warm water (about 105°F)
  • 1/4 cup olive oil (for dough)
  • 2 tablespoons olive oil (for pan)
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon coarse sea salt (for topping)

Instructions

  1. In a large bowl, whisk together the flour, yeast, and fine sea salt.
  2. Add the warm water and 1/4 cup of olive oil to the dry ingredients. Mix with a wooden spoon until a shaggy dough forms. Do not overmix.
  3. Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour.
  4. Lightly grease a 9×13 inch baking pan with 2 tablespoons of olive oil. Pour the dough into the prepared pan.
  5. Gently stretch the dough to cover the bottom of the pan. If it resists, let it rest for 10 minutes and try again.
  6. Cover the pan loosely and let the dough proof in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Preheat your oven to 425°F (220°C).
  8. Pour 1 tablespoon of olive oil over the risen dough. Use your oiled fingertips to press deep dimples all over the surface of the dough, being careful not to deflate it completely.
  9. Sprinkle the chopped rosemary and coarse sea salt evenly over the top.
  10. Bake for 20 to 25 minutes, or until the top is golden brown and the edges are crisp.
  11. Remove the focaccia from the oven. Immediately drizzle the remaining 1 tablespoon of olive oil over the hot bread.
  12. Let it cool in the pan for 10 minutes before slicing and serving.

Notes

  • For a more open crumb, use bread flour instead of all-purpose flour.
  • If your dough does not rise enough, check the temperature of your water; it should be warm, not hot.
  • If the dough springs back when dimpling, let it rest for another 15 minutes before dimpling again.

Nutrition

Find it online: https://whiskdaily.com/rosemary-sea-salt-focaccia-recipe/