Ingredients
Equipment
Method
- Pour warm water into a mixing bowl and sprinkle sugar and yeast over it. Let sit for about 5 minutes until frothy.
- Add flour, salt, and olive oil to the bowl. Stir until a shaggy dough forms, then knead on a floured surface for about 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp towel, and let rise for 1–2 hours until doubled in size.
- Transfer risen dough to a greased baking sheet and gently stretch into a rectangle or oval shape. Use fingers to dimple the surface.
- Sprinkle fresh rosemary and coarse sea salt generously on top, then drizzle with olive oil.
- Bake in a preheated oven at 425°F (220°C) for 20–25 minutes until golden brown. Let cool slightly before slicing.
Nutrition
Calories: 170kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 0.5gSodium: 150mgPotassium: 100mgFiber: 1gCalcium: 1mgIron: 5mg
Notes
For an added burst of flavor, consider mixing minced garlic into the olive oil before drizzling it over the focaccia. Store leftover focaccia in an airtight container at room temperature for up to two days, or freeze slices for longer storage. If the dough feels too sticky, add a bit more flour. If it’s too dry, add a little water until you achieve a smooth consistency. Patience in the rising process is key for light, fluffy bread!
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