Italian Cuisine
Classic Focaccia with Rosemary and Sea Salt
Italian focaccia is a foundational staple of Mediterranean cooking and one of the most effective, versatile meal-prep items for the entire week. The airy, highly hydrated yeast dough is heavily enriched with quality olive oil, yielding a beautifully crisp golden crust and an exceptionally soft, porous crumb. During baking, fresh rosemary releases its rich resinous essential oils into the fat, while grains of coarse sea salt provide bursts of clean salinity. This bread functions beautifully as a sandwich base or an elegant dinner side.
Dishday
Recipe overview
- Total time
- 60 min
- Prep
- 40 min
- Cooking
- 20 min
- Servings
- 2
- Difficulty
- Medium
- Cuisine
- Italian Cuisine
Nutrition
per serving
- Calories
- 360 kcal
- Protein
- 7 g
- Fat
- 12 g
- Carbs
- 54 g
- Fiber
- 2 g
Step by step
Method
- 01
Dissolve the dry yeast and sugar in warm water, then let sit…
Dissolve the dry yeast and sugar in warm water, then let sit for 5 minutes until a light frothy foam develops on top, signaling the yeast is active.
- 02
Combine the flour, yeast water, and one tablespoon of olive o…
Combine the flour, yeast water, and one tablespoon of olive oil in a deep bowl. Mix into a soft, very sticky dough, cover tightly, and rest in a warm spot for about an hour until doubled.
- 03
Generously grease a baking pan with olive oil
Generously grease a baking pan with olive oil. Gently transfer the wet dough into the pan, dimpling and stretching it toward the edges, then let it rest for 20 minutes to puff up.
- 04
While the dough undergoes its second rise, strip the fresh ro…
While the dough undergoes its second rise, strip the fresh rosemary needles off the woody stems. Coarsely chop any long needles to better release their herbal perfume.
- 05
Pour the remaining olive oil evenly over the risen dough
Pour the remaining olive oil evenly over the risen dough. Using your fingertips, press deeply into the dough across the surface to create the iconic dimples.
- 06
Scatter the fresh rosemary needles and coarse sea salt evenly…
Scatter the fresh rosemary needles and coarse sea salt evenly over the top, nudging some grains into the oil-filled craters.
- 07
Bake in an oven preheated to 220°C for 15-20 minutes until th…
Bake in an oven preheated to 220°C for 15-20 minutes until the top turns a uniform deep golden brown and the kitchen fills with a roasted rosemary aroma.
Dishday
Useful advice
Cooking tip
To develop a deeper artisanal bread flavor and gorgeous bubbling, let the mixed dough rise in the refrigerator for 12-24 hours for a slow cold fermentation.
How to serve
Serve warm, tearing it into rustic pieces by hand. It is incredible on its own dipped in olive oil or split open for Roman-style sandwiches.
How to store
Once cooled, wrap the focaccia in parchment paper and store for up to 2 days; refresh by misting lightly with water and warming in the oven for 3 minutes.
Note
Opt for bread flour with a high protein content (12% or more) to properly trap moisture and gases, ensuring an airy structure.
