The Best Focaccia
An easy recipe for focaccia bread, flavoured with rosemary and olive oil.
Servings 8
Calories 154kcal
Ingredients
- 1 tablespoon active dry yeast
- 1 teaspoon granulated sugar
- 1 C warm water
- 2 ½ C all-purpose flour
- ½ teaspoon sea salt
- 2 tablespoon olive oil + 1 tablespoon for drizzling on top
- 2-3 tablespoon chopped fresh rosemary
- 1 generous pinch fleur de sel optional
Instructions
- In a medium sized bowl, add the yeast, sugar, and warm water. Let it sit for 5 minutes, until bubbly.
- In a stand mixer bowl fitted with a dough hook attachment, add in the flour and salt. Turn on the mixer on low and add in the yeast mixture. Pour in the oil and knead for 5 minutes on low-medium speed, or until the dough is smooth, shiny, and elastic.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap or damp cloth. Let it double in size for about 40 minutes in a warm area of your house.
- Preheat oven to 425°F/218°C.
- Place a piece of parchment paper in a 9" by 13" baking pan.
- Once the dough has doubled in size, use your hands to press the air out of the dough and transfer it to the prepared baking pan.
- Use your fingers to make dimples in the dough. (Tip: make a fist with your hand and make a rolling motion to make the dimples with the joints of your fingers more quickly).
- Drizzle olive oil, sprinkle on the chopped rosemary and fleur de sel on top.
- Bake at 425°F/218°C for 20 minutes, or until lightly golden brown.
- Remove from oven. Let cool completely before slicing.
- Serve with olive oil or use in sandwiches. Can be frozen for up to 1 month, wrapped and sealed in a freezer bag.
Nutrition
Calories: 154kcal | Carbohydrates: 32g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 2mg