Rosemary Focaccia
This delightful Rosemary Focaccia features a light and airy texture, infused with olive oil and fresh rosemary, making it a perfect side or snack for any occasion.
Ingrédients
Main Ingredients
- 4 cups all-purpose flour Use high-quality flour for the best results.
- 2 teaspoons salt Can use low-sodium salt if needed.
- 1 tablespoon sugar Helps activate the yeast.
- 2 teaspoons instant yeast Ensure it's fresh for the best rise.
- 1 3/4 cups warm water Water should be warm to activate yeast.
- 1/4 cup olive oil Use quality olive oil for flavor.
- 2 tablespoons fresh rosemary, chopped Can substitute with dried rosemary.
- Sea salt for topping To taste.
Instructions
Preparation
- Gather all ingredients and measure them accurately.
- In a large bowl, combine flour, salt, sugar, and instant yeast. Mix until well blended.
- Add warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the kneaded dough in a greased bowl, cover with a cloth, and allow it to rise in a warm space for about 1 hour or until doubled in size.
Baking
- Preheat the oven to 425°F (220°C).
- After rising, punch the dough down gently and transfer it to a greased baking sheet.
- Press into the dough to create dimples on the surface.
- Sprinkle chopped rosemary and sea salt over the dough.
- Bake for 20-25 minutes until golden brown with a delightful crust.
- Let it cool slightly before slicing and enjoy!
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.