Rosemary Sea Salt Focaccia

• 2 1/4 tsp active dry yeast
• 1 1/2 cups warm water
• 3 1/2 cups all-purpose flour
• 1 tsp sugar
• 1 tsp salt
• 1/4 cup olive oil (plus extra for drizzling)
• 1/4 cup finely chopped fresh rosemary
• 1/4 cup grated Parmesan cheese (optional)
• 1 tsp crushed red pepper flakes (optional)
• 1/4 cup coarse sea salt

Steps

1. 1 In a small bowl, dissolve yeast and sugar in warm water; let sit for 5 minutes until frothy.
2. 2 In a large bowl, combine flour and salt. Add yeast mixture and 1/4 cup olive oil; mix until a dough forms.
3. 3 Knead the dough on a floured surface for about 8-10 minutes until smooth.
4. 4 Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
5. 5 Preheat oven to 425°F (220°C).
6. 6 Press dough into a greased 9x13 inch baking pan.
7. 7 Dimple the dough with your fingertips and drizzle with olive oil.
8. 8 Sprinkle with rosemary, Parmesan, and red pepper flakes if using.
9. 9 Bake for 20 minutes or until golden brown.
10. 10 Remove from oven and sprinkle with coarse sea salt while still hot.

Nutrition

Tips

• For extra flavor, let the dough rise near your oven while it preheats.
• Use coarse sea salt for a delightful crunch and visual appeal.

Storage

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

Serving Suggestions

• Serve warm with a drizzle of balsamic glaze and fresh arugula.
• Pair with a bowl of soup or your favorite antipasto platter.

FAQ