Description
A delightful and savory herb-infused focaccia bread that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 2 tsp instant yeast
- 2 to 3 tsp kosher salt
- 4 cups all-purpose or bread flour (King Arthur flour recommended)
- 2 cups lukewarm water
- 4 tbsp olive oil (extra virgin preferred)
- 1 to 2 tsp whole rosemary leaves (optional but recommended)
- Butter, for greasing
- Flaky sea salt
Instructions
- In a large mixing bowl, combine the instant yeast and lukewarm water. Let it sit for about 5 minutes until bubbly.
- Gradually mix in the flour and kosher salt. Stir until a sticky dough forms.
- Add 2 tablespoons of olive oil and mix until incorporated.
- Cover the bowl with a damp cloth or plastic wrap and let it rise for 1 to 2 hours, or until doubled in size.
- Preheat your oven to 425°F (220°C). Grease a baking sheet with butter.
- Once the dough has risen, transfer it to the prepared baking sheet. Stretch it to fit the pan.
- Use your fingers to make dimples all over the surface of the dough. Drizzle with the remaining olive oil, sprinkle with sea salt, and, if desired, scatter on the rosemary leaves.
- Bake for 20-25 minutes or until the focaccia is golden brown. Allow it to cool slightly before slicing.
Notes
Store in an airtight container at room temperature for up to 3 days, refrigerate for a week, or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
Keywords: focaccia, bread, Italian, baking, herb bread