Rosemary Focaccia

Name: Rosemary Focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 cups bread flour; 2 tsp instant yeast; 1 tsp fine sea salt; 1.5 cups warm water; 1/4 cup extra virgin olive oil, divided; 2 tbsp fresh rosemary leaves, chopped; 1 tsp flaky sea salt

A classic Italian flatbread featuring a golden crispy crust, airy interior, extra virgin olive oil, fresh rosemary, and flaky sea salt.

45 minMediumServes 8240 cal/serving

ItalianSideOvenVegetarianVeganMediterraneanHalal-friendlyDairy-FreeEgg-FreeNut-FreeSoy-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

4 cups bread flour
2 tsp instant yeast
1 tsp fine sea salt
1.5 cups warm water
1/4 cup extra virgin olive oil, divided
2 tbsp fresh rosemary leaves, chopped
1 tsp flaky sea salt

Instructions

1

Combine 4 cups bread flour, 2 tsp instant yeast, and 1 tsp fine sea salt in a large bowl.
2

Pour in 1.5 cups warm water and 1/4 cup divided extra virgin olive oil, then stir until a sticky dough forms.
3

Cover the dough and let it rise in a warm spot for 2 hours until doubled in size.
4

Transfer the dough to a baking pan greased with 1/4 cup divided extra virgin olive oil.
5

Dimple the surface with your fingers, then top with 2 tbsp chopped fresh rosemary leaves and 1 tsp flaky sea salt.
6

Bake at 425F for 20 to 25 minutes until golden brown.

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Questions

How much time should I plan for Rosemary Focaccia?

As written, 45 minutes: 20 of prep and 25 of cooking. The longest single stretch is the hands-off wait in step 3, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

What temperature do I cook Rosemary Focaccia at?

For Rosemary Focaccia, the oven is set to 425 F (about 220 C) in step 6. The longest stretch at that heat is 25 minutes, in step 6.

Is there a substitute for bread flour in Rosemary Focaccia?

The entry for Rosemary Focaccia calls for 4 cups bread flour. In its place: All-purpose flour works. The crumb will be a little softer and less chewy.

Can I make Rosemary Focaccia gluten-free?

Yes. The gluten in Rosemary Focaccia is 4 cups bread flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Which part of Rosemary Focaccia can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of 2 hours: "Cover the dough and let it rise in a warm spot for 2 hours until doubled in size." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

Zucchini Noodle Carbonara main
Gnocchi with Tomato Sauce main
Greek Lemon Roasted Chicken and Potatoes main

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