Rosemary Focaccia

Name: Rosemary Focaccia
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 10 min
Yield: 8 slices
Ingredients: 1 cup warm water (between 105 - 115 degrees F); One (1/4 ounce) package active dry yeast; 1 teaspoon honey; 1/3 cup extra-virgin olive oil, plus more for greasing and drizzling; 1 teaspoon sea salt, plus more for sprinkling; 3 cups bread flour; 2 tablespoons fresh rosemary, coarsely chopped; 1/2 teaspoon freshly ground black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 10 mins
Servings
8 slices
Course
Dinner
Cuisine
Italian

Rosemary Focaccia

Iris Warren

Report

An easy 7-Ingredient recipe for Rosemary Focaccia!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 cup warm water (between 105 - 115 degrees F)
One (1/4 ounce) package active dry yeast
1 teaspoon honey
1/3 cup extra-virgin olive oil, plus more for greasing and drizzling
1 teaspoon sea salt, plus more for sprinkling
3 cups bread flour
2 tablespoons fresh rosemary, coarsely chopped
1/2 teaspoon freshly ground black pepper

Add to Shopping List

Instructions

Lightly grease a large bowl with olive oil; set aside.
In the bowl of a stand mixer fitted with the dough hook, combine the warm water, honey, and yeast; stir to combine. Let mixture stand for 5 minutes, or until foamy.
Add oil and salt and stir to combine.
With the mixer on medium-low speed, gradually add in 2 and 1/2 cups of flour and continue mixing until a soft dough forms. Add in remaining flour and continue mixing until smooth, about 5 t0 6 minutes.
Form the dough into a ball and place it into the prepared bowl; turn to coat. Cover bowl tightly with plastic wrap and set aside in a warm space for 1 hour, or until the dough has doubled in size.
Preheat oven to 400 degrees (F). Lightly grease a 9x13 baking pan; set aside.
Punch down dough and pat it into prepared pan. If it pulls back from the edges, let it rest for 5 minutes, then pat it out again. Cover the pan tightly with plastic wrap and let it rise in a warm place for 30 minutes.
Using your fingertips, dimple the surface of the dough. Sprinkle with rosemary, sea salt, and black pepper; lightly drizzle with olive oil. Bake in the lower third of the oven for 25 minutes, or until golden brown. Cool before cutting.