Focaccia with Olive Oil, Rosemary, and Sea Salt
A Rustic Italian Bread with Fragrant Rosemary and Flaky Sea Salt
Enjoy the classic Italian flavors of this homemade focaccia, infused with extra-virgin olive oil, fresh rosemary, and sea salt flakes. This soft, dimpled bread is perfect as a side, appetizer, or sandwich base. With a golden crust and aromatic herbs, it’s simple to make and ready in about 2 hours. Serves 6-8 as a side. Customize with your favorite herbs or toppings!
Golden focaccia topped with rosemary and sea salt—crisp yet soft!
Prep Time
Cook Time
Total Time
Servings
6-8 (side)
6-8 (side)
Ingredients
- 9 tbsp – Extra-virgin olive oil
- 3 sprigs – Rosemary (leaves picked)
- 300g – Strong white bread flour
- 7g sachet – Fast-action yeast
- 1 tsp – Sea salt flakes (plus extra for sprinkling)
- 175ml – Water
Instructions
- Infuse the oil: Combine 6 tbsp olive oil with rosemary leaves in a bowl and set aside to infuse while preparing the dough.
- Make the dough: In a large bowl, mix the flour, yeast, 3 tbsp olive oil, and 1 tsp sea salt flakes. Gradually add 175ml water, stirring until a sticky dough forms.
- Knead: On a lightly oiled non-porous surface, knead the dough for 6-8 minutes until smooth and elastic. If sticky, keep kneading—it will improve.
- First rise: Place the dough in a clean, lightly oiled bowl, cover with a tea towel, and let it prove for 1 hour or until doubled in size.
- Shape and second rise: Oil a heavy baking sheet. Punch down the dough, knead briefly, and form into a 20cm x 28cm rectangle on the sheet. Let it rise for 30 minutes until puffed.
- Bake: Preheat the oven to 220°C (fan 200°C, gas 7). Make dimples in the dough with your fingers, drizzle with the rosemary-infused oil, scatter rosemary leaves, and sprinkle with extra sea salt flakes. Bake for 20 minutes until golden.
- Cool and serve: Cover loosely with foil to keep the crust soft, then let cool. Drizzle with extra olive oil before serving, if desired. Enjoy with soups, salads, or as a sandwich base.
Pro Tips
- Customization: Add toppings like cherry tomatoes, olives, or parmesan before baking for extra flavor.
- Oil Quality: Use high-quality extra-virgin olive oil for the best taste and aroma.
- Storage: Store focaccia in an airtight container for up to 2 days or freeze for up to a month. Reheat in the oven to restore crispness.
