Ingredients:
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water
- 1 tablespoon sugar
- 3 1/2 cups all-purpose flour
- 1/4 cup olive oil (plus extra for greasing and drizzling)
- 2 teaspoons salt
- 2 tablespoons fresh rosemary, chopped
- Flaky sea salt for topping
Directions:
- Prepare the Dough:
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and 1/4 cup olive oil.
- Mix until a dough forms, then knead on a floured surface for about 10 minutes until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the Dough:
- After the dough has risen, punch it down and transfer it to a greased baking sheet or a large cast-iron skillet.
- Use your fingers to gently spread and press the dough into a rectangle or oval shape, about 1/2 inch thick.
- Cover with a damp cloth and let it rise again for 30 minutes.
- Prepare for Baking:
- Preheat your oven to 400°F (200°C).
- Use your fingers to create dimples all over the surface of the dough. Drizzle generously with olive oil and sprinkle with fresh rosemary and flaky sea salt.
- Bake the Focaccia:
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
- Remove from the oven and drizzle with a little more olive oil if desired. Let it cool slightly before slicing and serving.
Prep Time: 20 minutes (excluding rising time) | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 180 kcal per slice | Servings: 12 servings
