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Rosemary Focaccia Recipe Easy Make-Ahead Bread with Sea Salt Topping

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A simple and aromatic rosemary focaccia bread with a golden crust and sea salt topping, perfect for make-ahead baking and versatile for any occasion.

Ingredients

Scale
  • 3 ½ cups (440 grams) all-purpose flour
  • 1 ⅓ cups (320 ml) warm water (around 100°F / 38°C)
  • 2 ¼ teaspoons (one packet) active dry yeast
  • ¼ cup (60 ml) extra virgin olive oil
  • 1 ½ teaspoons fine sea salt
  • 2–3 tablespoons fresh rosemary, chopped
  • Coarse sea salt flakes for topping
  • 1 teaspoon sugar or honey

Instructions

  1. Activate the yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together flour and fine sea salt. Slowly pour in the yeast mixture and olive oil. Stir until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, or knead with a stand mixer dough hook for about 6 minutes.
  4. First rise: Lightly oil a large bowl, place dough inside, turning once to coat. Cover and let rise in a warm spot for 1 to 1 ½ hours until doubled in size. Alternatively, refrigerate overnight for a slower rise.
  5. Shape the dough: Lightly oil a 9×13-inch baking pan. Transfer dough to pan and press evenly with fingers to cover the bottom.
  6. Second rise: Cover dough loosely and let rest for 30–45 minutes to puff up slightly.
  7. Create dimples and add toppings: Press deep dimples all over dough surface. Drizzle with about 2 tablespoons olive oil, sprinkle chopped rosemary and coarse sea salt flakes.
  8. Bake: Preheat oven to 425°F (220°C). Bake focaccia for 20–25 minutes until golden brown and crispy.
  9. Cool and serve: Let cool in pan for 5–10 minutes before slicing. Serve warm or at room temperature.

Notes

Use plenty of olive oil for flavor and texture. Press dimples deeply to trap oil and air pockets. Let dough rest well to avoid dense bread. Fresh rosemary is preferred; if using dried, use less. Adjust oven temperature if browning too quickly. Dough can be refrigerated overnight for enhanced flavor.

Nutrition

Keywords: rosemary focaccia, focaccia bread, easy bread recipe, make-ahead bread, sea salt focaccia, Italian bread, homemade focaccia

Find it online: https://blairrecipes.com/rosemary-focaccia-recipe-easy-make-ahead-bread-with-sea-salt-topping/