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Easy Focaccia Bread with Rosemary and Sea Salt Recipe

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4.3 from 87 reviews

This classic focaccia bread recipe yields a soft and airy interior with delightfully crisp, golden edges, perfect for beginners and seasoned bakers alike. Topped traditionally with sea salt and fresh rosemary, it's an ideal bread for serving alongside soups, salads, or as a savory snack.

  • Total Time: 3 hours
  • Yield: 8 to 12 servings

Ingredients

Liquid and Yeast

  • 1¾ cups warm water (105° to 115°F)
  • 2 teaspoons cane sugar
  • 1 (¼-ounce) package active dry yeast (2¼ teaspoons)

Dry Ingredients

  • 500 grams all-purpose flour (about 4 cups)
  • 2 teaspoons sea salt

Fats and Toppings

  • 6 tablespoons extra-virgin olive oil, plus more for your hands and brushing
  • Flaky sea salt, optional, for sprinkling
  • Chopped fresh rosemary, optional, for sprinkling

Instructions

  1. Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, stir together the warm water and sugar. Sprinkle the active dry yeast over the top and stir gently. Allow it to rest for 5 minutes until the yeast becomes foamy, indicating it is active and ready. If no foam appears, discard and restart with fresh yeast.
  2. Mix the Dough: Add all-purpose flour and sea salt to the yeast mixture. Begin mixing at low speed until a shaggy dough forms, then increase mixer speed to medium. Continue mixing for about 5 minutes until the dough becomes very elastic, slightly sticky, and begins to cling to the sides of the bowl.
  3. First Rise: Lightly brush a large bowl with 2 tablespoons of olive oil. Using a spatula, transfer the sticky dough to the oiled bowl. Gently brush any oil pooling on the dough’s edges over its surface to prevent drying out. Cover the bowl with plastic wrap or a damp towel, and let the dough rise at room temperature until it doubles in size, approximately 1 to 1½ hours.
  4. Shape the Dough: Brush a 9x13-inch baking dish with 2 tablespoons of olive oil. Uncover the risen dough, rub your hands with olive oil to prevent sticking, then carefully fold the dough into itself by sliding your hand under the edge and folding inward. Continue this around the dough’s edges until it forms a loose ball. Transfer and turn the dough in the prepared baking dish to coat it thoroughly with oil. Press dough out to touch the edges of the pan; let it relax and pull away slightly, then press again to fit the pan snugly.
  5. Second Rise and Oven Preheating: Cover the dough again with plastic wrap or a damp towel, and let it rise until doubled in size, about 45 minutes. About 30 minutes into this second rise, preheat your oven to 425°F (220°C).
  6. Add Toppings and Bake: Remove the cover and drizzle remaining 2 tablespoons of olive oil over the dough. Rub your hands with olive oil and use your fingertips to create deep dimples evenly across the dough’s surface, pushing down all the way to the pan to form characteristic indentations. Sprinkle flaky sea salt and chopped fresh rosemary over the top if desired. Bake in the preheated oven for 20 to 30 minutes until the focaccia is golden brown and crisp on the edges.

Notes

  • Make sure the water is warm but not too hot to avoid killing the yeast.
  • Use a stand mixer with a dough hook for best results; mixing by hand is possible but more labor-intensive.
  • Olive oil is essential for flavor and texture, so do not skip oiling your hands and pans.
  • Feel free to customize toppings with other herbs, olives, caramelized onions, or cherry tomatoes.
  • Allow the focaccia to cool slightly before slicing to maintain its airy texture.
  • Author: Amelia
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipesvibe.com/easy-focaccia-bread-with-rosemary-and-sea-salt-recipe/