Description
A delightful Rosemary Focaccia Bread that takes about 90 minutes to prepare, perfect for weeknight dinners and highly customizable with toppings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 packet (about 2 ¼ teaspoons) active dry yeast
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- Sea salt for topping
Instructions
- In a small bowl, mix the warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.
- In a large bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture along with the olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for 5-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 hour.
- Preheat your oven to 400°F (200°C).
- Punch down the risen dough and stretch it onto a greased baking sheet, about ½ inch thick.
- Use your fingers to poke dimples all over the dough.
- Sprinkle the chopped rosemary and sea salt over the top.
- Let it rise for another 20 minutes while the oven heats up.
- Bake for 20-25 minutes until golden brown.
- Allow to cool slightly before slicing and serving.
Notes
This focaccia can be customized with various herbs or toppings and can be stored at room temperature for about 2 days. For reheating, place it in the oven at 350°F (175°C) for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg