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This classic Italian rosemary focaccia bakes up with a wonderfully crisp, golden base and a soft, airy interior, its surface dimpled all over and pooled with fragrant olive oil. Fresh rosemary is pressed into the dough before baking, perfuming the whole bread with its earthy, piney fragrance. Coarse sea salt scattered generously over the top provides satisfying bursts of saltiness with every bite. Whether eaten warm from the oven as a breakfast bread, served alongside soup, or used to mop up a pasta sauce, it is one of the great pleasures of the Italian table.
Prep
20 min
Cook
25 min
Total
45 min
Servings
4 srv
Difficulty
Easy
Calories
270 kcal
For 4 serving(s)
Per serving
Mix the flour, yeast, and sugar together. Add the warm water and half the olive oil and stir into a shaggy dough.
Knead for 8 minutes until smooth and elastic. Place in an oiled bowl, cover, and rise for 1 hour until doubled.
Drizzle a rimmed baking pan generously with olive oil. Tip the dough into the pan and press it out to the edges.
Cover with plastic wrap and let rise for 30 more minutes.
Using oiled fingertips, press deep dimples all over the surface of the dough.
Drizzle with the remaining olive oil, press rosemary sprigs into the dimples, and scatter coarse sea salt generously over the top.
Bake at 220°C (430°F) for 20-25 minutes until golden and crisp on the bottom. Serve warm.
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