Rosemary Focaccia Bread
Crispy on the exterior and open-crumbed on the inside, this olive oil-infused Italian flatbread features deep dimples holding fresh rosemary and sea salt. Perfect for dipping into balsamic vinegar and extra-virgin olive oil.
Ingredients
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servings
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Instructions
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In a large bowl, whisk warm water, yeast, and honey; let foam for 5 minutes.
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Stir in flour and fine sea salt until a wet, sticky dough forms, then drizzle with 2 tablespoons olive oil and cover.
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Perform 3 coil folds at 30-minute intervals, then transfer dough into an oiled 9x13-inch metal baking pan.
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Let dough rise in pan for 2 hours until bubbly and filled to the edges.
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Drizzle remaining olive oil over dough and press fingers straight down to dimple the dough deeply to the bottom.
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Scatter fresh rosemary and flaky sea salt over top and bake at 425°F (220°C) for 22 to 25 minutes until golden and crisp.
Notes & Tips
Don't be shy with the olive oil; it fries the bottom crust against the pan creating that irresistible crunch.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 5g g |
| Fat | 9g g |
| Carbohydrates | 32g g |
| Fiber | 2g g |