Rosemary Focaccia Bread
This homemade rosemary focaccia is soft and pillowy in the center with golden, crispy edges. Enhanced with premium extra-virgin olive oil and finished with fragrant herbs and sea salt, this easy-to-bake bread is a perfect side for Mediterranean meals or a satisfying snack on its own.
Instructions
- 1
In a stand mixer bowl, stir together warm water (1.75 cup) and cane sugar (2 tsp). Sprinkle active dry yeast (2.25 tsp) on top, stir, and wait 5 minutes until foamy.
- 2
Add all purpose flour (500 g) and sea salt (2 tsp). Mix on low until shaggy, then medium speed for 5 minutes until an elastic, sticky dough forms.
- 3
Transfer dough to a bowl brushed with extra-virgin olive oil (2 tbsp). Cover and let doubled in size for about 60 to 90 minutes.
- 4
Brush a 9x13 pan with extra-virgin olive oil (2 tbsp) (optionally greasing first with plant based butter (1 tbsp)). With oiled hands, fold dough into a ball and lift into the pan.
- 5
Press dough to the edges, cover, and let double for 45 minutes. Preheat oven to 425°F during this time.
- 6
Drizzle remaining extra-virgin olive oil (2 tbsp) over dough. Dimple the surface with your fingers, sprinkle with sea salt (1 sprinkle) and fresh rosemary (1 handful), then bake for 20 to 30 minutes until golden.
Nutrition Facts
Per portion