Name: Classic Ligurian Focaccia with Rosemary and Sea Salt
Prep time: 30 min
Cook time: 25 min
Total time: 365 min
Yield: 8 servings
Cuisine: Italian cuisine
Ingredients: 1.25 cup warm water (about 105-115°F (40-46°C)); 2.25 tsp active dry yeast; 1 tsp granulated sugar; 3.5 cup all-purpose flour (plus more for dusting); 0.25 cup extra virgin olive oil (plus more for greasing and brushing); 1 tsp fine sea salt; 2 tbsp fresh rosemary (finely chopped); 1 tsp coarse sea salt; 2 tbsp extra virgin olive oil (for drizzling)

Classic Ligurian Focaccia with Rosemary and Sea Salt - Image 1

Prep: 30 min • Cook: 25 min. Experience the authentic taste of Liguria with this simple yet incredibly flavorful focaccia. Made with a rich dough incorporating high-quality olive oil, fresh rosemary, and coarse sea salt, its distinctive airy interior and enticingly crisp crust make it a perfect accompaniment to any meal or a delightful snack on its own. This recipe guides you through creating a focaccia that captures the essence of Italian baking, ideal for sharing with friends and family.

Preparation time: 30 min
Cooking time: 25 min
Total time: 6 hrs 5 min
Servings: 8
Course: Pastry or Bakery
Complexity: Easy

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Scale:

Ingredients

Dough

1 1/4 cup warm water(about 105-115°F (40-46°C))
2 1/4 tsp active dry yeast
1 tsp granulated sugar
3 1/2 cup all-purpose flour(plus more for dusting)
1/4 cup extra virgin olive oil(plus more for greasing and brushing)
1 tsp fine sea salt

Topping

2 tbsp fresh rosemary(finely chopped)
1 tsp coarse sea salt
2 tbsp extra virgin olive oil(for drizzling)

Instructions

Making the Dough

In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
Add the flour, 1/4 cup olive oil, and fine sea salt to the yeast mixture. Mix with a wooden spoon or in a stand mixer with a dough hook until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, mix in a stand mixer on medium speed for 5-7 minutes.
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.

Shaping and Baking

Gently punch down the risen dough and transfer it to a lightly oiled 9x13 inch baking pan.
Press the dough evenly into the pan, using your fingertips to create indentations all over the surface. If the dough is too springy, let it rest for 10 minutes, then continue pressing.
Drizzle generously with 2 tablespoons of olive oil, ensuring it pools slightly in the indentations. Sprinkle with chopped fresh rosemary and coarse sea salt.
Cover the pan loosely with plastic wrap or a damp towel and let it rise again in a warm place for 30 minutes to 1 hour, or until visibly puffy.
Preheat your oven to 400°F (200°C) during the second rise.
Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The internal temperature should be around 200-210°F (93-99°C).
Once baked, remove from the oven and transfer to a wire rack to cool slightly before slicing and serving.

Nutrition

Servings: 8
Serving size (imperial): 4.2 oz

Nutrient	Per serving	Per 100 g	Total (8 servings)
Calories	350 kcal	291.7 kcal	2,800 kcal
Protein	6.5 g	5.4 g	52 g
Fat	15 g	12.5 g	120 g
Carbs	48 g	40 g	384 g

Tips

Ensure your yeast is fresh; test it in warm water with a pinch of sugar to see if it foams.
For an extra crispy bottom, preheat your baking pan in the oven before adding the dough.
Serve warm as an appetizer, with soup, or alongside Italian cured meats and cheeses.

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Ingredients

Dough

1 1/4 cup warm water(about 105-115°F (40-46°C))
2 1/4 tsp active dry yeast
1 tsp granulated sugar
3 1/2 cup all-purpose flour(plus more for dusting)
1/4 cup extra virgin olive oil(plus more for greasing and brushing)
1 tsp fine sea salt

Topping

2 tbsp fresh rosemary(finely chopped)
1 tsp coarse sea salt
2 tbsp extra virgin olive oil(for drizzling)

Instructions

Making the Dough

In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
Add the flour, 1/4 cup olive oil, and fine sea salt to the yeast mixture. Mix with a wooden spoon or in a stand mixer with a dough hook until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, mix in a stand mixer on medium speed for 5-7 minutes.
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.

Shaping and Baking

Gently punch down the risen dough and transfer it to a lightly oiled 9x13 inch baking pan.
Press the dough evenly into the pan, using your fingertips to create indentations all over the surface. If the dough is too springy, let it rest for 10 minutes, then continue pressing.
Drizzle generously with 2 tablespoons of olive oil, ensuring it pools slightly in the indentations. Sprinkle with chopped fresh rosemary and coarse sea salt.
Cover the pan loosely with plastic wrap or a damp towel and let it rise again in a warm place for 30 minutes to 1 hour, or until visibly puffy.
Preheat your oven to 400°F (200°C) during the second rise.
Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The internal temperature should be around 200-210°F (93-99°C).
Once baked, remove from the oven and transfer to a wire rack to cool slightly before slicing and serving.

Nutrient

Per serving

Per 100 g

Total (8 servings)

Calories

350 kcal

291.7 kcal

2,800 kcal

Protein

6.5 g

5.4 g

52 g

Fat

15 g

12.5 g

120 g

Carbs

48 g

40 g

384 g