Rustic Rosemary Focaccia

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 1/2 cups warm water (110°F)
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup olive oil, plus extra for drizzling
• 2 tablespoons fresh rosemary, finely chopped
• Coarse sea salt, for topping

Steps

1. 1 In a large bowl, dissolve yeast in warm water. Let sit for 5 minutes until frothy.
2. 2 Mix in flour and salt until a shaggy dough forms.
3. 3 Drizzle 1/4 cup olive oil over the dough and knead in the bowl for about 8-10 minutes until smooth.
4. 4 Place dough in a lightly oiled pan, cover, and let rise in a warm place for 30 minutes.
5. 5 Preheat oven to 425°F.
6. 6 Press dimples into the dough, drizzle with olive oil, and sprinkle with rosemary and coarse sea salt.
7. 7 Bake for 20 minutes until golden brown.

Nutrition

Tips

• For extra flavor, add sun-dried tomatoes or olives to the dough.
• Letting the dough rise longer will enhance flavor and texture.
• Ensure your water is between 100°F and 110°F to activate the yeast properly.
• Use a high-quality olive oil for the best flavor.
• Fresh rosemary can be swapped for thyme or oregano.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a warm oven for best texture.

Serving Suggestions

• Serve with a simple tomato salad.
• Pair with a bowl of hearty soup.
• Enjoy with antipasto for a complete Italian spread.
• Perfect alongside grilled meats.

FAQ