Homemade Focaccia Sea Salt Rosemary (Printable)

Golden Italian focaccia enhanced with fresh rosemary and flaky sea salt for a flavorful bite.

# What You’ll Need:

→ Dough

01 - 4 cups bread flour
02 - 2 tsp instant dry yeast
03 - 1 1/2 tsp fine sea salt
04 - 2 tbsp extra virgin olive oil
05 - 1 1/2 cups lukewarm water

→ Topping

06 - 3 tbsp extra virgin olive oil, plus more for drizzling
07 - 2 tbsp fresh rosemary leaves, chopped
08 - 2 tsp flaky sea salt

# How-To:

01 - In a large bowl, mix bread flour, instant dry yeast, and fine sea salt until evenly blended.
02 - Add olive oil and lukewarm water, stirring until a sticky dough forms.
03 - Transfer dough to a lightly oiled surface and knead for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and let rise in a warm spot until doubled in size, approximately 1 hour.
05 - Line a 12x16 inch baking sheet with parchment paper and drizzle with 1 tablespoon olive oil.
06 - Transfer risen dough to the prepared baking sheet. Using fingers, gently stretch and press to fill the pan. Cover and allow to rise again for 30 minutes.
07 - Set oven temperature to 430°F.
08 - Dimple dough evenly with fingertips. Drizzle remaining olive oil, and sprinkle chopped rosemary and flaky sea salt across the surface.
09 - Bake for 20 to 25 minutes until golden brown and crisp at the edges.
10 - Allow focaccia to cool slightly before slicing. Serve warm or at room temperature.

# Expert Hints:

01 -
  • It looks and tastes like something from an Italian bakery, but you made it with your own hands in your own kitchen.
  • The dough is forgiving and doesn't need fancy equipment or perfect technique to turn out beautifully.
  • That combination of crispy edges, pillowy center, and herby olive oil makes it impossible to eat just one piece.
02 -
  • If your dough isn't rising, check the water temperature. Too hot kills the yeast, too cold puts it to sleep.
  • Don't skimp on the olive oil. It's not just for flavor, it creates that crispy, golden crust you're after.
  • Press your dimples deep. They hold little pools of oil and salt that make every bite better.
03 -
  • Let the dough rest longer if your kitchen is cold. Yeast works slower in cooler temperatures, so give it time.
  • Use your knuckles, not just your fingertips, to dimple the dough. It makes deeper wells that catch more oil and salt.
  • If the dough springs back when you try to stretch it, let it rest for five minutes and try again. Fighting it only makes it tougher.
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