This rosemary olive oil focaccia is a classic Italian flatbread with a crisp, golden crust and a soft, airy crumb. Infused with fruity olive oil and fragrant rosemary, it's a versatile bread that works as a side, a sandwich base, or a simple snack.
The dough comes together quickly with pantry staples, and the generous amount of olive oil creates those signature dimples and crispy edges. No special equipment is needed—just a bowl, a baking sheet, and a little patience for the rise.
Ingredients
Method
- In a large bowl, whisk together the flour, instant yeast, and salt.
- Add the warm water and 2 tablespoons of olive oil. Stir with a wooden spoon until a sticky dough forms.
- Cover the bowl with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 425°F (220°C). Generously grease a 9×13-inch baking sheet with olive oil.
- Transfer the dough to the prepared baking sheet. With oiled hands, gently stretch the dough to fit the pan. If it springs back, let it rest for 10 minutes, then continue.
- Dimple the dough all over with your fingers. Drizzle with additional olive oil and sprinkle with chopped rosemary and coarse sea salt.
- Bake for 20-25 minutes, until golden brown and crisp around the edges. Let cool slightly in the pan before slicing.
Tips for Success
For the best texture, use a good-quality olive oil and fresh rosemary if available. Dimple the dough gently but firmly with oiled fingers to create those characteristic indentations that catch the oil and salt.
If you want to add toppings, consider cherry tomatoes, olives, or thinly sliced red onion. Press them into the dough after dimpling.
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