Rosemary Focaccia with Sea Salt
User Reviews
5
Rosemary Focaccia with Sea Salt
Description
This Rosemary Focaccia combines bread flour, yeast, sugar, olive oil, garlic powder, kosher salt, and water to produce a dough made supple and tacky through careful mixing and kneading. Activation of the yeast in warm water with sugar ensures an effective rise. Fresh chopped rosemary incorporated into the topping alongside extra olive oil and sea salt imparts fragrant herbal notes balanced by subtle garlic undertones.
The resulting bread develops a crust with characteristic dimpled surface texture from the traditional focaccia press or finger indentations before baking. The olive oil contributes moisture and richness, while the sea salt sprinkled on top enhances flavor and provides occasional crunch. The bread’s interior is soft with a slight chew, perfect for serving as an accompaniment to meals or for sandwiches.
Preparation requires some resting and chilling time to allow gluten development and flavor maturation. The detailed kneading and dough handling help achieve the right texture, indicated by a dough that springs back when poked. This focaccia pairs well with soups, salads, or as a flavorful snack on its own.
Ingredients
DOUGH
- 1 cup water divided, warm to the touch, but not hot
- 1 tsp granulated sugar
- 1 tsp active dry yeast can use instant as well
- 2 Tbsp extra virgin olive oil
- 2 1/4 cups bread flour all purpose can be used if you don't have bread flour
- 1 1/4 tsp kosher salt
- 1/4 tsp garlic powder
SKILLET/TOPPINGS
- 3 - 3 1/2 Tbsp extra virgin olive oil divided
- 2-3 Tbsp rosemary chopped, fresh
- sea salt sprinkle
- black pepper sprinkle
Instructions
ACTIVATE THE YEAST
- To the bowl of a stand mixer, fitted with the dough hook attachment, add half the water, all of the sugar, and all of the yeast. Stir together, then let rest for 5-7 minutes.
MAKE DOUGH
- Add remaining water, olive oil, 1 cup of the flour, salt and garlic powder. Mix on low speed for about 30 seconds, then add 1 more cup of flour.
- Mix on low speed for 2 minutes. If the dough is still sticking to the sides of the bowl, add last 1/4 cup flour, a Tablespoon or so at a time, until dough clears the sides of the bowl.
- With mixer still on low or medium low speed, mix dough for 2-3 minutes, until dough is smooth and tacky but not sticky enough to stick to your finger. Poke the dough with your index finger and watch for it to slowly spring back. If it does, it’s ready for the next step. If not, keep kneading with the mixer. (alternately, dough can be turned out onto a lightly floured surface for this step and kneaded by hand for about 4 minutes.)
ADD DOUGH TO BOWL AND RISE
- Drizzle a bit of oil, about a tsp or so, into a large bowl. Add dough to bowl and turn dough over to coat in oil on all sides. Cover bowl with plastic wrap and let sit on the counter at room temperature for 2-3 hours, until doubled in size.
TRANSFER DOUGH TO SKILLET
- When dough has doubled in size, punch down the dough to release potential air bubbles.
- Grease a 12” cast iron skillet with about 1 1/2 Tbsp of olive oil. I spread it around with my fingers, but you can use a pastry brush if you like.
- Transfer dough to prepared skillet, then stretch and smoosh the dough to fill the skillet. If your dough is shrinking and pulling back after you stretch it, cover the skillet and let it rest for 5-10 minutes. Then continue stretching.
CHILL DOUGH
- Cover skillet tightly with plastic wrap and/or foil, and refrigerate overnight, or at least 2 hours. Dough can be chilled for up to 24 hours.
PREPARE TO BAKE
- Remove skillet from refrigerator and let rest on the counter at room temperature for 15 minutes or so, keeping it covered.
- Preheat oven to 450°F.
DIMPLE DOUGH AND ADD TOPPINGS
- Rub a little olive oil on your finger tips and use your fingers to dimple the entire surface of the dough.
- Combine remaining 1 1/2 - 2 Tbsp of olive oil with fresh herbs. Drizzle herb oil mixture all over the top, using a pastry brush to completely cover the dough. Sprinkle with a little sea salt and black pepper.
BAKE AND COOL
- Bake for 21-23 minutes, until lightly golden brown.
- Let cool at room temperature until warm or cooled completely. Slice and serve!
Notes
- Plan at least 2 hours for the dough to chill, which improves texture and flavor.
- You can substitute all-purpose flour if bread flour is unavailable, but bread flour yields better structure.
- Fresh rosemary is recommended for bright herbal aroma in the topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 365mg | 15% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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