Rosemary Sea Salt Focaccia Sheet Pan Bread

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups warm water
• 1/4 cup olive oil (plus extra for drizzling)
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/4 cup roughly chopped fresh rosemary (for topping)
• 2 tablespoons olive oil (for topping)
• 1 tablespoon flaky sea salt

Steps

1. 1 Preheat oven to 425°F. Line a 9x13-inch sheet pan with parchment paper.
2. 2 In a large bowl, combine flour, salt, and sugar. Add yeast to warm water and let sit for 5 minutes until frothy.
3. 3 Pour yeast mixture into the flour mixture and stir until a shaggy dough forms.
4. 4 Knead in the 1/4 cup olive oil and Parmesan (if using) until dough is smooth.
5. 5 Place dough into the prepared pan and stretch to fit.
6. 6 Let rise in a warm place for 20 minutes.
7. 7 Dimple the dough with your fingers, then drizzle with olive oil and sprinkle with rosemary and sea salt.
8. 8 Bake for 20 minutes until golden.
9. 9 Cool slightly before serving.

Equipment

• 9x13-inch sheet pan
• parchment paper

Variations

• Add sun-dried tomatoes or olives for a Mediterranean twist.
• Top with grated Parmesan or mozzarella before baking.

Substitutions

• Use Italian seasoning if rosemary isn't available.
• Substitute whole wheat flour for part of the all-purpose flour for a heartier texture.

Pairings

• Caprese salad
• Italian olive oil and balsamic reduction

Nutrition

Tips

• For extra flavor, let the dough rise for up to an hour if time allows.
• Use kitchen shears to quickly snip fresh rosemary.

Storage

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

Freezing: Freezes well for up to a month. Thaw at room temperature and reheat in the oven.

Serving Suggestions

• Serve with olive oil and balsamic vinegar for dipping.
• Pair with antipasto or a simple soup.

FAQ