Aromatic Rosemary Focaccia with Sea Salt

Name: Aromatic Rosemary Focaccia with Sea Salt
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 Portionen
Ingredients: 500 g all-purpose flour; 7 g active dry yeast; 10 g sugar; 10 g sea salt (for the dough); 350 ml lukewarm water; 60 ml extra virgin olive oil (plus extra for brushing); 2 tbsp fresh rosemary (chopped); 1 tsp flaky sea salt (for topping)

This recipe will guide you step-by-step to a wonderfully fragrant focaccia that's crispy on the outside and delightfully fluffy on the inside. Perfect as a side dish for salads, soups, or simply enjoyed plain with a drizzle of olive oil and balsamic vinegar. You'll love the aroma of fresh rosemary and freshly baked bread!

50 min. · Active ~ 20 min.

8 servings

Easy

Aromatic Rosemary Focaccia with Sea Salt

Preparation

25 min.

Cook / Bake

25 min.

Servings

Calories

300 kcal

Ingredients

for 8 servings

For

servings

Amounts are automatically adjusted.

500 gall-purpose flour
7 gactive dry yeast
10 gsugar
10 gsea salt(for the dough)
350 mllukewarm water
60 mlextra virgin olive oil(plus extra for brushing)
2 tbspfresh rosemary(chopped)
1 tspflaky sea salt(for topping)

Instructions

In a large bowl, combine the all-purpose flour, active dry yeast, and sugar. Mix well.
Add the lukewarm water and 10 grams of sea salt to the dry ingredients. Stir with a spoon until a shaggy dough forms.
Pour in 40 ml of the extra virgin olive oil. Knead the dough on a lightly floured surface for about 8-10 minutes, or until it's smooth and elastic. Alternatively, use a stand mixer with a dough hook.
Lightly oil a clean bowl with some olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Preheat your oven to 400°F (200°C). Drizzle a baking sheet (approx. 9x13 inches or 23x33 cm) generously with the remaining 20 ml of olive oil.
Gently transfer the risen dough to the prepared baking sheet. Using your fingertips, gently press and stretch the dough to fill the pan, creating characteristic dimples across the surface.
Drizzle a little more olive oil over the focaccia. Sprinkle with chopped fresh rosemary and flaky sea salt. Let it rest for another 15-20 minutes.
Bake for 20-25 minutes, or until golden brown and cooked through. The exact baking time may vary depending on your oven.
Once baked, remove the focaccia from the oven and transfer it to a wire rack to cool slightly before slicing and serving. Enjoy warm!

💡 Tipp

For an extra burst of flavor, you can add sun-dried tomatoes, black olives, or thinly sliced red onion to the focaccia before baking. Leftovers can be stored at room temperature in an airtight container for up to 2 days, or frozen for longer storage. Reheat in the oven for best results.

Varianten

Add sun-dried tomatoes, black olives, or thinly sliced red onion to the focaccia before baking.
Experiment with different herbs like thyme or oregano.

Ersatz & Alternativen

If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary, crushed.
For a vegan option, ensure your sugar is vegan-friendly (some are processed with bone char).

Aufbewahrung

Store leftover focaccia at room temperature in an airtight container for up to 2 days.

Einfrieren

Focaccia can be frozen for up to 1 month. Wrap tightly in plastic wrap and then aluminum foil. Reheat in a preheated oven until warmed through.

Nutrition per serving

Calories

300 kcal

Protein

7 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g

Recipe on TomTaste: https://tomtaste.com/recipe/aromatic-rosemary-focaccia-with-sea-salt

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Aromatic Rosemary Focaccia with Sea Salt Recipe | TomTaste | TomTaste