Side DishSnack

Focaccia with Rosemary and Sea Salt

Name: Focaccia with Rosemary and Sea Salt
Prep time: 20 min
Cook time: 25 min
Total time: 3 h 15 min
Yield: 8 servings
Cuisine: italian
Ingredients: 500 g all-purpose flour; 7 g active dry yeast; 5 g sugar; 360 ml warm water 100-110°F (38-43°C); 60 ml olive oil plus more for pan and drizzling; 10 g salt; 10 g fresh rosemary leaves picked and roughly chopped; 5 g flaky sea salt

This classic Italian focaccia features a light and airy crumb with a crisp, olive oil-rich crust. Infused with aromatic rosemary and finished with flaky sea salt, it's perfect as a side dish or for dipping.

An original recipe by Forkin

Total time: 3 hr 15 min
Serves: 8
Difficulty: Medium
Per serving: 296 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gall-purpose flour
7 gactive dry yeast
5 gsugar
360 mlwarm water, 100-110°F (38-43°C)
60 mlolive oil, plus more for pan and drizzling

dough

10 gsalt

topping

10 gfresh rosemary, leaves picked and roughly chopped
5 gflaky sea salt

Equipment

baking pan · wire rack · large bowl · wooden spoon

The method

Step by step

1
In a large bowl, combine the warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
About 10 min
Cook’s note: Ensure your water is not too hot, as it can kill the yeast.
2
Stir in the olive oil and dough salt into the yeast mixture.
About 1 min
3
Gradually add the all-purpose flour to the wet ingredients, mixing with a wooden spoon until a shaggy dough forms.
About 2 min
4
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic.
About 7 min
Cook’s note: The dough should be slightly sticky but manageable.
5
Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a damp towel.
About 1 min
6
Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
About 1 hr 30 min
Cook’s note: A turned-off oven with the light on can create a perfect warm environment for rising.
7
Preheat your oven to 220°C (425°F). Lightly oil a 9x13 inch baking pan with olive oil.
About 15 min
8
Gently transfer the risen dough to the prepared baking pan. Pour a generous amount of olive oil over the dough.
About 1 min
9
Using your fingertips, dimple the dough all over, creating indentations. Sprinkle the fresh rosemary and flaky sea salt evenly over the top.
About 2 min
Cook’s note: Press firmly but gently to create deep dimples, which will hold the olive oil and create a characteristic focaccia texture.
10
Let the focaccia rise for a second time in the pan for another 30 minutes.
About 30 min
11
Bake for 20-25 minutes, or until golden brown and cooked through.
About 25 min
Cook’s note: The internal temperature should reach around 200-210°F (93-99°C).
12
Once baked, remove the focaccia from the oven and immediately drizzle with a little more olive oil for extra flavor and shine.
13
Let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.
About 5 min
Cook’s note: Cooling on a wire rack prevents the bottom from getting soggy.

Per serving

Nutrition

65%Score

Calories: 295.5kcal
Protein: 6.6g
Carbs: 48.7g
Fat: 7.7g
Fibre: 2.1g
Sugar: 0.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover focaccia in an airtight container at room temperature.

Reheating

Reheat slices in a toaster oven or conventional oven at 180°C (350°F) for a few minutes until warmed through and crisp.