Name: Classic Rosemary Focaccia
Prep time: 30 min
Cook time: 25 min
Total time: 100 min
Yield: 8 servings
Cuisine: Italian cuisine
Ingredients: 500 g bread flour (high-protein bread flour is recommended); 7 g active dry yeast (or 2.25 teaspoons); 10 g sea salt (or 1.5 teaspoons); 350 ml warm water (about 105-115°F (40-46°C)); 50 ml olive oil (plus more for greasing); 2 tbsp rosemary (fresh leaves, chopped); 1 tsp sea salt (flaky sea salt for finishing); 2 tbsp olive oil (for drizzling)

Focaccia

Prep: 30 min • Cook: 25 min. Embrace tradition with this authentic Ligurian focaccia, featuring a crisp exterior, soft, airy crumb, and fragrant fresh rosemary. This classic Italian bread is perfect for dipping into soups and stews, accompanying a charcuterie board, or simply enjoying on its own.

Preparation time: 30 min
Cooking time: 25 min
Total time: 1 hr 40 min
Servings: 8
Course: Pastry or Bakery
Complexity: Easy

Units:

Scale:

Ingredients

Dough

18oz bread flour(high-protein bread flour is recommended)
0oz active dry yeast(or 2.25 teaspoons)
0oz sea salt(or 1.5 teaspoons)
11 5/6 fl oz warm water(about 105-115°F (40-46°C))
1 2/3 fl oz olive oil(plus more for greasing)

Topping

2 tbsp rosemary(fresh leaves, chopped)
1 tsp sea salt(flaky sea salt for finishing)
2 tbsp olive oil(for drizzling)

Instructions

Make the Dough

In a large bowl, whisk together the bread flour and 0oz of sea salt. In a separate small bowl, dissolve the active dry yeast in the warm water. Let it sit for 5-10 minutes until foamy.
Pour the yeast mixture and 1 2/3 fl oz of olive oil into the flour mixture. Mix with a wooden spoon or spatula until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes on medium speed.
Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Shape and Bake

Grease a baking sheet or a 9x13 inch baking pan generously with olive oil. Punch down the risen dough and gently press it into the prepared pan, spreading it evenly to the edges.
Cover the dough again and let it rest for another 20-30 minutes, or until puffy.
Preheat your oven to 425°F (220°C).
Dimple the surface of the dough with your fingertips. Drizzle the remaining 2 tbsp of olive oil over the dough.
Scatter the chopped fresh rosemary and flaky sea salt evenly over the surface.
Bake for 20-25 minutes, or until golden brown and cooked through. The bottom should be crisp and the top lightly browned.
Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack to cool slightly before slicing.

Nutrition

Servings: 8
Serving size (imperial): 4.2 oz

Nutrient	Per serving	Per 100 g	Total (8 servings)
Calories	310 kcal	370 kcal	2,480 kcal
Protein	7 g	5.5 g	56 g
Fat	12 g	10 g	96 g
Carbs	43 g	35.5 g	344 g

Tips

For an even airier crumb, consider a cold fermentation in the refrigerator overnight after the first rise.
Adjust baking time based on your oven. A crispy bottom is key to authentic focaccia texture.
Focaccia is best served warm, but leftovers can be reheated in the oven or toasted.

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Ingredients

Dough

18oz bread flour(high-protein bread flour is recommended)
0oz active dry yeast(or 2.25 teaspoons)
0oz sea salt(or 1.5 teaspoons)
11 5/6 fl oz warm water(about 105-115°F (40-46°C))
1 2/3 fl oz olive oil(plus more for greasing)

Topping

2 tbsp rosemary(fresh leaves, chopped)
1 tsp sea salt(flaky sea salt for finishing)
2 tbsp olive oil(for drizzling)

Instructions

Make the Dough

In a large bowl, whisk together the bread flour and 0oz of sea salt. In a separate small bowl, dissolve the active dry yeast in the warm water. Let it sit for 5-10 minutes until foamy.
Pour the yeast mixture and 1 2/3 fl oz of olive oil into the flour mixture. Mix with a wooden spoon or spatula until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes on medium speed.
Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Shape and Bake

Grease a baking sheet or a 9x13 inch baking pan generously with olive oil. Punch down the risen dough and gently press it into the prepared pan, spreading it evenly to the edges.
Cover the dough again and let it rest for another 20-30 minutes, or until puffy.
Preheat your oven to 425°F (220°C).
Dimple the surface of the dough with your fingertips. Drizzle the remaining 2 tbsp of olive oil over the dough.
Scatter the chopped fresh rosemary and flaky sea salt evenly over the surface.
Bake for 20-25 minutes, or until golden brown and cooked through. The bottom should be crisp and the top lightly browned.
Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack to cool slightly before slicing.

Nutrient

Per serving

Per 100 g

Total (8 servings)

Calories

310 kcal

370 kcal

2,480 kcal

Protein

7 g

5.5 g

56 g

Fat

12 g

10 g

96 g

Carbs

43 g

35.5 g

344 g