Rosemary Focaccia with Sea Salt & Olive Oil
Ingredients:
4 cups (500 g) all-purpose flour
1 ½ cups (360 ml) warm water
2 ¼ tsp (7 g) active dry yeast
2 tsp (10 g) salt
¼ cup (60 ml) olive oil, plus extra for drizzling
2 tbsp fresh rosemary, chopped
1 tsp flaky sea salt
Directions:
In a bowl, mix warm water and yeast. Let sit for 5 minutes until foamy. Add flour, salt, and olive oil, then mix until a dough forms. Knead for 5–7 minutes until smooth. Cover and let rise for 1 hour or until doubled.
Press dough into a greased baking tray. Use fingertips to create dimples, drizzle generously with olive oil, and sprinkle rosemary and sea salt. Let rest 20 minutes, then bake at 425°F (220°C) for 20–25 minutes until golden. Cool slightly before slicing.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 40 minutes (including rise)
Kcal: 280 per serving
Servings: 8