Focaccia with Rosemary and Sea Salt

Ingredients

For the Dough:

4 cups (500g) all-purpose flour

1 1/2 teaspoons salt

1 packet (2 1/4 teaspoons) instant yeast

1 1/2 cups (360ml) warm water (about 110°F/45°C)

1/4 cup (60ml) olive oil

For Topping:

2-3 tablespoons olive oil

2-3 sprigs fresh rosemary, leaves removed

1-2 teaspoons flaky sea salt

Directions

Step 1: Prepare the Dough

In a large mixing bowl, combine the flour, salt, and instant yeast.

Add the warm water and olive oil, and mix until a sticky dough forms.

Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-7 minutes.

Step 2: First Rise

Lightly grease a large bowl with olive oil and place the dough inside. Cover with plastic wrap or a clean kitchen towel.

Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.

Step 3: Shape the Dough

Grease a 9x13-inch baking pan or similar-sized dish with olive oil.

Punch down the risen dough and transfer it to the prepared pan. Use your fingers to gently stretch and press the dough to fit the pan.

Cover loosely and let it rise again for 30-40 minutes, or until puffy.

Step 4: Preheat the Oven

Preheat your oven to 400°F (200°C) while the dough completes its second rise.

Step 5: Add Toppings

Use your fingertips to dimple the surface of the dough, creating small wells.

Drizzle the olive oil evenly over the surface.

Sprinkle with the rosemary leaves and flaky sea salt.

Step 6: Bake the Focaccia

Bake in the preheated oven for 20-25 minutes, or until golden brown and the edges are crisp.

Remove from the oven and let it cool slightly in the pan before slicing.

Serving Suggestions

Serve warm as a side for soups, salads, or pasta dishes.

Use as a base for sandwiches or slice it into strips for dipping in olive oil and balsamic vinegar.

Tips

Herb Variations: Add other herbs like thyme or oregano for extra flavor.

Garlic Infusion: Mix minced garlic into the olive oil topping for a garlicky twist.

Make Ahead: Prepare the dough a day ahead and let it rise slowly in the refrigerator overnight.