Go Back
Rosemary Olive Oil Focaccia

Rosemary Olive Oil Focaccia

A soft, dimpled flatbread baked in olive oil and topped with fresh rosemary and coarse salt.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 22 minutes
Total Time 2 hours 22 minutes
Course Side Dish
Cuisine Italian
Servings 8 squares
Calories 288 kcal

Equipment

  • Baking pan
  • Large bowl
  • Spoon

Ingredients
  

Main Ingredients

  • 4 cup all purpose flour
  • 2 tsp fine sea salt
  • 1 cup warm water plus 1/2 cup more
  • 2 tsp instant yeast
  • ¼ cup extra virgin olive oil
  • 2 tbsp fresh rosemary chopped
  • 1 tsp coarse sea salt

Instructions
 

Cooking

  • Mix. Mix the flour, salt, yeast, and water.
  • Rise. Knead briefly and let rise 1 hour.
  • Pan. Stretch the dough in an oiled pan.
  • Top. Dimple, add oil, rosemary, and salt.
  • Bake. Bake at 425 F for 20 to 25 minutes.

Notes

Substitutions: Use bread flour for a chewier crumb.
Tips: Keep the dough wet and dimple deeply.
Storage: Keep at room temperature for up to 2 days.
Nutrition is calculated per serving.
Keyword Coarse Sea Salt, Instant Yeast, Olive Oil, Rosemary, Rosemary Olive Oil Focaccia