Classic Rosemary Focaccia

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) active dry yeast 7g (2 ¼ tsp) active dry yeast
• 1 tsp sugar 1 tsp sugar
• 2 tsp salt 2 tsp salt
• 375ml (1 ½ cups) warm water 375ml (1 ½ cups) warm water
• 60ml (¼ cup) extra virgin olive oil, divided 60ml (¼ cup) extra virgin olive oil, divided
• Fresh rosemary sprigs Fresh rosemary sprigs
• Sea salt flakes Sea salt flakes

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 34g, 0g
• Protein: 5g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until the yeast becomes foamy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and 2 tablespoons of olive oil.
3. 3.
   Stir the mixture until it comes together, then transfer it to a floured surface and knead for about 10 minutes until the dough becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
5. 5.
   Preheat the oven to 220°C (425°F). Grease a baking sheet with olive oil.
6. 6.
   Punch down the dough and transfer it to the prepared baking sheet. Gently stretch and press the dough to fit the sheet.
7. 7.
   Cover the dough with the kitchen towel and let it rest for 15 minutes.
8. 8.
   Using your fingertips, make dimples all over the dough. Drizzle the remaining olive oil over the top and sprinkle with sea salt flakes. Place fresh rosemary sprigs on top.
9. 9.
   Bake in the preheated oven for 20-25 minutes or until the focaccia turns golden brown.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Olive oil — Use a good quality extra virgin olive oil for the best flavor.
• Fresh rosemary — Make sure to remove the rosemary leaves from the stem before placing them on the dough.

Tips & Tricks

• For a more intense rosemary flavor, you can chop some of the rosemary leaves and sprinkle them on top of the dough before baking.
• If you prefer a softer crust, cover the focaccia with aluminum foil halfway through baking.
• Experiment with different toppings such as olives, cherry tomatoes, or caramelized onions to add variety to your focaccia.

Serving advice

Serve the Rosemary Focaccia warm or at room temperature. It pairs perfectly with a drizzle of balsamic vinegar and olive oil for dipping.

Presentation advice

Present the Focaccia on a wooden cutting board or a rustic serving platter. Sprinkle some extra sea salt flakes and fresh rosemary leaves on top for an appealing presentation.