Rosemary and Sea Salt Focaccia
Prep
1 hr 30 mins
Cook
25 mins
Servings
8
Difficulty
Medium
Making focaccia at home is easier than you might think, and this rosemary version is my go to whenever I want something impressive without much fuss. The whole process takes just over two hours from start to finish, and most of that is hands off rising time. Fresh rosemary isn't just delicious, it's packed with antioxidants that support your immune system. The beauty of this recipe is how forgiving it is, plus the ingredients are pantry staples you probably already have. Once you taste this warm from the oven with its crispy sea salt crust and fragrant herb topping, you'll be making it constantly.
Ella x
Ingredients
- 500 gbread flour
- 350 mlwarm water
- 7 ginstant yeast
- 10 gsalt
- 60 mlolive oil(divided)
- 12fresh rosemary sprigs
- 15 gsea salt flakes(for topping)
- 2 gblack pepper(coarsely ground)
Detail level
Instructions
- 1
Combine warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy, then add flour and salt. Mix until a shaggy dough forms.
Tip: The water should feel warm to the touch, around 37-40°C, to activate the yeast properly.
- 2
Knead the dough for 8-10 minutes by hand or use a stand mixer with a dough hook until smooth and elastic. The dough should be slightly sticky but manageable.
Tip: If the dough is too sticky, dust with a small amount of flour gradually rather than adding water.
- 3
Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 60-75 minutes until doubled in size.
Tip: A warm kitchen corner or turned-off oven with the light on creates an ideal rising environment.
- 4
Preheat oven to 220°C. Pour 30ml of olive oil onto a large baking tray and spread evenly across the surface.
Tip: Use a tray at least 35cm x 25cm to give the focaccia room to spread into a thin, even layer.
- 5
Transfer the risen dough to the oiled tray and gently stretch it to fill the surface, working from the center outward. The dough should be about 1.5cm thick.
Tip: Use your fingertips to dimple and stretch the dough rather than rolling it, which preserves the airy texture.
- 6
Use your fingertips to create deep dimples all over the surface of the dough. Drizzle with remaining 30ml olive oil, then sprinkle generously with sea salt flakes and black pepper.
Tip: The dimples trap the oil and salt, creating pockets of flavor and texture throughout the focaccia.
- 7
Press rosemary sprigs into the dimples, distributing them evenly across the surface. Let the dough rest for 15 minutes.
Tip: Fresh rosemary releases its oils during baking, infusing the entire bread with its aromatic flavor.
- 8
Bake for 20-25 minutes until the top is golden brown and the edges pull slightly away from the tray. The bread should sound hollow when tapped on the bottom.
Tip: Rotate the tray halfway through baking if your oven has uneven heat distribution.
- 9
Cool on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature.
Tip: Focaccia is best enjoyed fresh from the oven but can be reheated gently before serving.
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