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Rosemary Focaccia

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Rosemary focaccia is a crisp, golden-brown Italian flatbread with a soft, airy interior and aromatic topping of fresh rosemary and olive oil. This easy-to-make bread is perfect as a side, appetizer, or sandwich base, and it brings irresistible flavor and texture to any meal.

Ingredients

  • 4 cups all-purpose flour
  • 2 1/4 teaspoons instant yeast (1 packet)
  • 1 1/2 cups warm water (about 110°F/45°C)
  • 1/4 cup olive oil, plus more for greasing and drizzling
  • 1 teaspoon sugar or honey
  • 2 teaspoons salt
  • 2 tablespoons fresh rosemary, chopped
  • Flaky sea salt, for topping

Instructions

  1. In a large bowl, combine warm water, yeast, and sugar (or honey). Let sit for 5–10 minutes until foamy.
  2. Add flour and salt, and stir until a shaggy dough forms.
  3. Knead the dough on a floured surface or in the bowl for 5–7 minutes until smooth and elastic.
  4. Coat the bowl with olive oil, place the dough inside, cover, and let rise for 1–1.5 hours, or until doubled in size.
  5. Grease a 9×13-inch baking pan with olive oil. Gently stretch and press the dough into the pan. Let rest for 20–30 minutes.
  6. Preheat oven to 425°F (220°C).
  7. Use your fingers to dimple the dough all over. Drizzle generously with olive oil and sprinkle with chopped rosemary and flaky sea salt.
  8. Bake for 20–25 minutes, or until golden brown and crisp on top.
  9. Cool slightly before slicing and serving.

Notes

Use fresh rosemary for the best flavor, but dried rosemary can be used in smaller quantities.Top with garlic, olives, cherry tomatoes, or cheese for variations.For a crispier crust, bake in a metal pan and don’t skimp on olive oil.Store at room temperature for 2 days or refrigerate for up to 5 days.Reheat in the oven for best texture; avoid microwaving.

Nutrition

Find it online: https://cookibly.com/rosemary-focaccia/