Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet active dry yeast
- 1 1/4 cups warm water
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- Coarse sea salt, for sprinkling
Instructions
- In a large bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
- Stir in the olive oil, salt, and flour until a dough starts to form.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour.
- Preheat the oven to 425°F (220°C) and oil a baking sheet.
- Punch down the dough and transfer it to the prepared baking sheet, pressing it out to fit the pan.
- Using your fingertips, make dimples all over the dough and drizzle with olive oil. Sprinkle with rosemary and sea salt.
- Bake for 20-25 minutes until golden brown.
- Let it cool slightly before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 10g
Supplies
Baking sheet Mixing bowl Kitchen towel
Tools
Oven Knife
Serving suggestions
Serve the focaccia warm with a drizzle of balsamic glaze and a selection of olives and cheeses.
Tips & tricks
For a crispier crust, place a pan of water on the bottom rack of the oven while baking the focaccia.
Cost
$5