Focaccia with Rosemary and Salt

This bread is airy, bubbly, and full of flavor! Serve it warm to your guests as a predinner appetizer.

Serves: 24Hands-on: 20 minutesTotal: 2 hours 10 minutesDifficulty: Medium

Serves: 24

Ingredients

  • 2¼ tsp. active dry yeast (1 packet)
  • 2 cups water, warm (110°F–115°F)
  • 4½ cups all-purpose flour
  • 2 tsp. salt
  • 1 Tbsp. sugar
  • 1 Tbsp. chopped rosemary
  • ½ cup olive oil
  • 1 tsp. coarse sea salt

Directions

  • Dissolve yeast in ¼ cup warm water in a small bowl. Allow to sit for 5–10 minutes. In a large bowl, combine remaining 1¾ cups warm water, flour, salt, sugar, and dissolved yeast, stirring until well mixed. Add in rosemary.
  • Cover bowl with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. Put dough into a greased 9" × 13" pan. With greased or oiled hands, press dough out to the edges of the pan. Dough will be sticky. Cover and allow dough to rise for another 20 minutes.
  • Preheat oven to 400°F. Press rows of indentations with your fingers across the dough. Drizzle olive oil over the top and sprinkle with coarse sea salt. Bake 20 minutes. Cool for 10 minutes, then transfer to cutting board. Cut into squares to serve.

Recipe Information

Serves: 24

Ingredients

  • 2¼ tsp. active dry yeast (1 packet)
  • 2 cups water, warm (110°F–115°F)
  • 4½ cups all-purpose flour
  • 2 tsp. salt
  • 1 Tbsp. sugar
  • 1 Tbsp. chopped rosemary
  • ½ cup olive oil
  • 1 tsp. coarse sea salt

Directions

  • Dissolve yeast in ¼ cup warm water in a small bowl. Allow to sit for 5–10 minutes. In a large bowl, combine remaining 1¾ cups warm water, flour, salt, sugar, and dissolved yeast, stirring until well mixed. Add in rosemary.
  • Cover bowl with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour. Put dough into a greased 9" × 13" pan. With greased or oiled hands, press dough out to the edges of the pan. Dough will be sticky. Cover and allow dough to rise for another 20 minutes.
  • Preheat oven to 400°F. Press rows of indentations with your fingers across the dough. Drizzle olive oil over the top and sprinkle with coarse sea salt. Bake 20 minutes. Cool for 10 minutes, then transfer to cutting board. Cut into squares to serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories130
Total Fat5g
Saturated Fat1g
Cholesterol0mg
Sodium290mg
Total Carbohydrate19g
Dietary Fiber1g
Sugars1g
Protein3g