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Easy Rosemary Focaccia
Easy Rosemary Focaccia
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
80 minutes
Begin your yeast bread journey with this delectable rosemary & olive oil focaccia recipe - a perfect starting point.
Ingredients:
  • 5 tablespoons warm water (110 degrees F/45 degrees C), or more as needed
  • 2.5 teaspoons active dry yeast
  • 2 cups all-purpose flour
  • 0.25 teaspoon salt, or more to taste
  • 2 tablespoons olive oil, divided
  • 3 sprigs fresh rosemary, leaves stripped
Instructions:
  • In a large bowl, mix 5 tablespoons of warm water with yeast and sugar. Allow to rest until creamy, approximately 10 minutes.
  • Combine flour and 1/4 teaspoon salt into the yeast mixture and mix thoroughly. If needed, add 1 tablespoon of water at a time until dough forms. Transfer dough onto a floured surface and knead for 4 to 6 minutes until springy.
  • Oil a large bowl, gently place the dough inside, and swirl it around to ensure it's coated with the oil. Cover the bowl with a damp cloth and let the dough rise in a warm spot until it doubles in size, approximately 30 minutes.
  • Preheat your oven to a toasty 465 degrees F (240 degrees C) and give your baking sheet a light greasing.
  • Gently press down on the dough to remove excess air, then place it on a floured surface. Knead briefly, then shape the dough into a sheet and place it on the baking sheet. Brush with the remaining oil, create dimples on the surface with your fingertips, and sprinkle with rosemary leaves and additional salt to your liking.
  • Bake in the preheated oven until crispy to your liking, approximately 10 minutes for a light and fluffy texture, or 20 minutes for a crunchier, darker exterior.

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