By Henry Hunter
If you’ve been hesitant to dive into bread baking, let this Rosemary & Sea Salt Focaccia be your gateway recipe. It’s the kind of bread that makes you look like a professional baker while being surprisingly forgiving to make. The combination of fragrant rosemary and flaky sea salt creates an irresistible aroma that will have everyone gathering in your kitchen, asking when it’ll be ready. This focaccia isn’t just bread—it’s an experience. Perfect for holiday entertaining, it can be served alongside soups and stews, used as a base for appetizers, or simply enjoyed on its own, preferably while still warm from the oven. Trust me, once you master this recipe, it’ll become your signature bread for every gathering.
Ingredients: 🌟
- 500g (4 cups) all-purpose flour
- 375g (1 1/2 cups) warm water
- 2 tsp salt
- 2 1/4 tsp (1 packet) active dry yeast
- 3 tbsp olive oil, divided
- 2 tbsp fresh rosemary, chopped
- 1-2 tsp flaky sea salt
Equipment: 🛠️
- Large mixing bowl
- 9×13 inch baking pan or sheet
- Pastry brush
- Cooling rack
The Baking Process: 👨🍳
1. Wake Up the Yeast:
- Mix yeast with warm water and a pinch of sugar
- Let sit 5-10 minutes until frothy
2. Mix the Dough:
- Combine flour, salt, and yeast mixture
- Add 2 tbsp olive oil
- Mix until sticky dough forms
- Knead 5-7 minutes until smooth
3. First Rise:
- Place in oiled bowl
- Cover and let rise 1 hour or until doubled
4. Shape and Second Rise:
- Press into greased 9×13 inch pan
- Create dimples with fingers
- Drizzle with remaining olive oil
- Add rosemary and sea salt
- Rise another 30 minutes
5. Bake:
- Preheat oven to 425°F (220°C)
- Bake 20-25 minutes until golden
- Cool slightly before cutting
Pro Tips: 💡
- Dough too dry? Add more warm water
- Not rising well? Check yeast activity
- Want crispy bottom? Use preheated cast-iron
Nutrition Facts (per slice, 12 slices): 📊
- Calories: 210
- Protein: 4g
- Fat: 8g
- Carbohydrates: 31g
- Fiber: 1g
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