Rosemary Focaccia Bread Recipe
Combine flour, salt, activated yeast mixture, and olive oil into a dough. Knead until smooth, then let rise. Spread dough into a pan, let rise again, drizzle with olive oil, fresh rosemary, and sea salt. Bake at 425°F (220°C) for 20–25 mins. Serve warm.
Ingredients
- 4 cups all-purpose flour
- 1½ cups warm water not hot
- 1 packet 2¼ teaspoons active dry yeast
- 1 teaspoon sugar
- 2 teaspoons salt
- 4 tablespoons olive oil divided
- 2 tablespoons fresh rosemary leaves
- Coarse sea salt for topping
Instructions
Activate Yeast:
- In a bowl, combine warm water, sugar, and yeast.
- Let it rest for about 5-10 minutes until frothy.
Make Dough:
- In a large bowl, mix flour and salt.
- Add yeast mixture and 2 tablespoons olive oil.
- Stir to form a sticky dough.
Knead Dough:
- Knead dough on a floured surface for about 5-7 minutes until smooth and elastic.
First Rise:
- Place dough in an oiled bowl, cover, and let rise for about 1 hour, or until doubled.
Shape the Dough:
- Grease a baking pan with olive oil.
- Press dough into the pan gently, forming an even layer.
- Cover and let rise another 30 minutes.
Prepare for Baking:
- Preheat oven to 425°F (220°C).
- Drizzle remaining 2 tablespoons olive oil over dough.
- Use fingers to press dimples across the surface.
- Sprinkle fresh rosemary leaves and coarse sea salt on top.
Bake:
- Bake for 20-25 minutes until golden brown.
Serve:
- Let cool slightly, slice, and serve warm.