Focaccia Seravezzina with Rosemary and Sea Salt

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 60ml (¼ cup) extra virgin olive oil 60ml (¼ cup) extra virgin olive oil
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• Sea salt, for sprinkling Sea salt, for sprinkling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F).
6. 6.
   Punch down the dough and transfer it to a greased baking sheet. Gently stretch and press the dough to cover the entire baking sheet.
7. 7.
   Drizzle the dough with olive oil and use your fingertips to create dimples all over the surface.
8. 8.
   Strip the rosemary leaves from the sprigs and scatter them over the dough.
9. 9.
   Sprinkle sea salt generously over the top.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown.
11. 11.
    Remove from the oven and let it cool slightly before slicing and serving.

Treat your ingredients with care...

• Olive oil — Choose a high-quality extra virgin olive oil for the best flavor.
• Rosemary — Use fresh rosemary sprigs for the most aromatic and flavorful results.

Tips & Tricks

• For a more intense rosemary flavor, lightly crush the rosemary leaves before scattering them on the dough.
• You can customize the toppings by adding sliced olives, cherry tomatoes, or caramelized onions before baking.
• Serve the Focaccia Seravezzina warm or at room temperature for the best taste and texture.
• Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days or frozen for later use.
• To reheat the focaccia, wrap it in aluminum foil and warm it in a preheated oven at 180°C (350°F) for 5-10 minutes.

Serving advice

Serve the Focaccia Seravezzina as an appetizer with a side of olive oil and balsamic vinegar for dipping. It also pairs well with Italian antipasti, soups, or salads.

Presentation advice

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