Get ready to transform your kitchen into an authentic Italian bakery with this mouthwatering Sea Salt Rosemary Focaccia that will make your taste buds dance! Imagine pulling a golden, fragrant bread out of the oven, with crispy edges, soft interior, and the irresistible aroma of fresh rosemary and sea salt wafting through your home. This isn't just a recipe; it's a culinary journey that will transport you straight to the sun-drenched hills of Italy with every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 12 servings
Ingredients
- 500g bread flour
- 350ml water
- 10g sea salt
- 7g active dry yeast
- 50ml olive oil
- 2 tbsp fresh rosemary, chopped
Instructions
- In a small bowl, combine the active dry yeast and 100ml of the warm water (around 37°C or 98°F). Let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is activated.
- In a large mixing bowl, combine the bread flour and sea salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- Make a well in the center of the flour mixture and pour in the activated yeast mixture, the remaining 250ml of water, and 50ml of olive oil. Use a wooden spoon or your hands to mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Form the dough into a ball and place it in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, gently punch it down to release the air. Transfer it to a lightly greased baking sheet or a large baking pan, spreading it out with your fingers to fit the shape of the pan.
- Using your fingertips, dimple the surface of the dough, pressing down firmly to create small indentations. Drizzle the remaining 50ml of olive oil over the top and sprinkle with the chopped fresh rosemary and additional sea salt.
- Cover the dough again with a damp cloth and let it rise for another 20-30 minutes until it puffs up slightly.
- While the dough is rising, preheat your oven to 220°C (430°F).
- Once the dough has risen, place it in the preheated oven and bake for about 20 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
- Remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Slice the focaccia into 12 pieces and serve warm or at room temperature. Enjoy your delicious sea salt rosemary focaccia!
Tips
- Water Temperature Matters: Ensure your water is precisely warm (around 37°C/98°F) to activate the yeast without killing it.
- Kneading Technique: Don't rush the kneading process. A smooth, elastic dough is key to achieving that perfect focaccia texture.
- Rising Environment: Choose a warm, draft-free spot for dough rising. A slightly warm oven (turned off) or near a sunny window works great.
- Olive Oil is Your Friend: Be generous with olive oil - it creates those signature crispy, golden edges and adds incredible flavor.
- Dimpling Technique: Don't be shy when creating dimples - press firmly to create those classic focaccia peaks and valleys.
- Fresh Rosemary Tip: If possible, use fresh rosemary for the most vibrant flavor. Dried rosemary can work, but fresh is always best!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 7g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
