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+ servings

Rosemary + Sea Salt Focaccia

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A classic and super easy focaccia bread recipe!
Course Breads & Baked Goods
Cuisine Italian
Keyword olive oil, Rosemary, sea salt, yeast
Prep Time 2 hours 50 minutes
Cook Time 20 minutes
Total Time 3 hours 10 minutes
Servings 12 servings
Calories 127
Author Laurie McNamara

Ingredients

  • 1 cup warm water about 110 degrees
  • 1 teaspoon honey
  • teaspoons active dry yeast
  • 2 cups unbleached bread flour
  • 2/3 cup white whole wheat flour
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil plus more for bowl, pan and drizzling
  • tablespoons chopped fresh rosemary leaves
  • 2-3 pinches flaked sea salt

Instructions

  • In a 2-cup liquid measuring cup add a teaspoon of honey and the cup of warm (115-120 degrees) water. Give it a quick stir before sprinkling the packet of yeast over top of the water. Let it sit for 5 to 10 minutes. It should foam.
  • Meanwhile, in a mixer fitted with the dough hook attachment add in the flours and kosher salt. Turn it on and give it a quick stir.
  • Pour in the yeast mixture and continue to blend until it just starts to come together. Lastly measure and add two tablespoons of olive oil. Keep blending until a ball forms in your mixer.
  • Add a teaspoon of oil toa large bowl. Remove the dough from the hook and shape into a ball. Place it into the bowl and toss it around to coat the dough and the inside of the bowl with the olive oil. Cover the bowl with a tea towel and set it in a warm area to rise for two hours.
  • Add a few tablespoons of oli to a quarter sheet pan.
  • Remove the dough and use your hand to gently punch it down and expell the air. Stretch and press the dough down to fit (or almost fit) the pan or rustically form it on a larger sheet pan. Cover again with the tea towel and let it rise for another 30-40 minutes.
  • Preheat your oven to 450°.
  • Once the dough has risen for the second time, sprinkle with chopped fresh rosemary.
  • Use your finger and make dimples every couple of inches. Drizzle with a few tablespoons of olive oil making sure the oil pools up in those dimples. Sprinkle with flaked sea salt and pop into the preheated oven.
  • Immediately reduce the temperature to 375 and bake for 18-20 minutes or until the focaccia is golden brown.
  • Remove and let cool for 5 minutes before removing. If the bread sticks use an off-set spatula to loosen the edges and bottom from the pan.
  • Cut into squares and enjoy!

Nutrition

Serving: 1piece | Calories: 127kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 261mg | Potassium: 52mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg