Rosemary Sea Salt Focaccia
Rosemary Sea Salt Focaccia is a wonderfully dense, oven baked flat bread. Its dimples cradle the earthy flavors of rosemary, sea salt, and olive oil.
Prep Time1 hr 20 mins
Cook Time30 mins
Total Time1 hr 50 mins
Servings: 15 Servings
- 1 1/3 cups warm water
- 1 Tablespoon yeast
- 1 teaspoon sugar
- 3 1/2 -4 cups All-purpose flour
- 3 Tablespoons olive oil (for dough)
- 2-3 Tablespoons fresh rosemary
- Sea salt to taste
- Olive oil (for drizzling on top of bread, optional)
Combine warm water, yeast, and sugar in a small bowl and set aside. Mixture should become foamy.
Add flour, olive oil, and activated yeast mixture to the bowl of a stand mixture. Using the dough attachment, mix on low for one mixture then adjust the speed to medium for 5-6 minutes.
Place the dough in a bowl greased with a drizzle of oil olive. Cover with a clean towel and allow the dough to rise until doubled in size. Use your index finger to make deep indentations in the dough.
Line a baking sheet of metal pizza pan with parchment paper. Shape the dough into a disc, and place it on the parchment.
Preheat oven to 400 degrees while the dough is rising.
Sprinkle rosemary and sea salt over the top. Drizzle with additional olive oil.
Place baking sheet in the oven. Cook for 25-30 minutes or until golden brown.
Remove from oven and place the bread on a cooling rack.
Allow to cool completely before cutting.
Store any leftovers in an airtight container for up to 3 days.
Calories: 28kcal | Carbohydrates: -2g | Fat: 4g | Sodium: 234mg | Potassium: 2mg | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0mg