Focaccia Bread
Experience the authentic taste of Italian baking with this aromatic Focaccia Bread, topped with fresh rosemary and sea salt, offering a perfect chewy texture that complements any meal.
Prep time: 20 minutesCook time: 25 minutesServes: 8
Ingredients
4 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water
1/4 cup olive oil, plus more for drizzling
2 teaspoons sea salt, plus extra for topping
2 tablespoons fresh rosemary leaves
Instructions
1. In a large bowl, mix the flour and sea salt. In a separate small bowl, dissolve the yeast in warm water. Allow it to sit for about 5 minutes until it becomes foamy.
2. Create a well in the center of the flour mixture and pour in the foamy yeast and the olive oil. Mix everything together until a sticky dough forms.
3. Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat the oven to 400°F (200°C). Punch down the dough and transfer it to a baking sheet lined with parchment paper. Stretch the dough out to fit the sheet, then use your fingers to dimple the surface of the dough.
6. Drizzle the top with olive oil, sprinkle with additional sea salt and rosemary leaves.
7. Bake in the preheated oven for 20-25 minutes, or until golden brown.
8. Remove from the oven and let cool slightly before slicing and serving.
Storage
Store the focaccia at room temperature in an airtight container for up to 2 days.
Reheating
To reheat, wrap the bread in foil and warm in a preheated 350°F (175°C) oven for 5-10 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
