Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Focaccia al rosmarino is a classic Italian flatbread from Liguria, perfect for breakfast or brunch. This soft, pillowy bread is topped with rosemary, coarse sea salt, and olive oil, creating a aromatic and flavorful treat that pairs wonderfully with coffee or tea.
Prep
120 min
Cook
25 min
Total
145 min
Servings
8 srv
Difficulty
Easy
Calories
280 kcal
For 8 serving(s)
Per serving
Mix warm water with active dry yeast and let it sit for 5 minutes until foamy
In a large bowl, combine flour and salt, then add the yeast mixture and olive oil
Knead the dough for 8-10 minutes until smooth and elastic, then let it rise for 1.5 hours until doubled
Transfer the dough to an oiled baking sheet and gently stretch it to fill the pan
Let it rise for another 30 minutes until puffy and light
Press your fingertips into the dough to create dimples across the entire surface
Drizzle generously with olive oil, sprinkle fresh rosemary sprigs and coarse sea salt over the top
Bake at 220°C for 20-25 minutes until golden brown and fragrant
Sign in to rate this recipe.