Rosemary Sea Salt Focaccia
Crispy on the outside, soft and airy inside this focaccia is topped with fragrant rosemary and flaky sea salt for the perfect savory bite.
Equipment
- Large mixing bowl
- Cast iron skillet or shallow baking pan
- Measuring cups and spoons
- Clean kitchen towel or plastic wrap
- Pizza oven (or very hot conventional oven)
Ingredients
- 500 g 4 cups bread flour
- 2 tsp active dry yeast
- 400 ml 1¾ cups warm water
- 3 tbsp extra virgin olive oil plus more for topping
- 1 tbsp honey optional
- 2 tsp sea salt plus extra flaky sea salt for topping
- 1 –2 tbsp fresh rosemary leaves
Instructions
- Activate the yeast in a mixing bowl, combine warm water, active dry yeast, and honey (if using). Stir gently and let sit until foamy, about 5–10 minutes.
- Make the dough add bread flour and sea salt to the yeast mixture. Stir until a sticky dough forms.
- First rise drizzle olive oil over the dough, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled in size, about 1–1½ hours.
- Prepare the pan and oven preheat the pizza oven to 450–500°F (230–260°C). Generously oil a cast iron skillet or shallow baking pan.
- Second rise transfer the dough to the oiled pan, gently stretch it to fill the pan. Let it rise again for 20–30 minutes.
- Top and dimple using your fingertips, press dimples all over the dough. Drizzle more olive oil, then sprinkle with rosemary and flaky sea salt.
- Bake in the pizza oven for 15–20 minutes, rotating as needed, until the focaccia is golden brown and crispy.
- Cool and serve let cool for 10 minutes, then slice and serve warm.