Description
A simple and comforting recipe for fluffy rosemary focaccia that’s perfect for any occasion, with no kneading required.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 teaspoons salt
- 1 ¾ cups warm water (about 110°F)
- ¼ cup olive oil, plus more for drizzling
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- Coarse sea salt, for sprinkling on top
Instructions
- Combine the flour, instant yeast, and salt in a large mixing bowl. Pour in the warm water and olive oil. Mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth or mix in a stand mixer with a dough hook for 3-5 minutes.
- Grease a large bowl with olive oil, place the dough inside, and turn to coat. Cover with a damp cloth and let it rise in a warm place for about 60 minutes or until doubled in size.
- Grease a 9×13-inch baking pan with olive oil and sprinkle half the chopped rosemary across the bottom.
- Deflate the dough gently, transfer to the pan, and stretch to fit.
- Sprinkle the remaining rosemary on top, drizzle with more olive oil, cover, and let it rise for another 30 minutes.
- Preheat the oven to 400°F (200°C). Sprinkle coarse sea salt over the top and bake for 20-25 minutes until golden brown.
- Allow to cool for a few minutes before transferring to a wire rack. Slice into squares and enjoy warm.
Notes
For different flavors, try adding herbs, olives, or cheese. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 0g
- Sodium: 280mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg