Focaccia is one of the most beloved Italian breads, famous for its soft, airy texture and flavorful toppings. It is a perfect accompaniment to any meal, and it’s also fantastic when enjoyed as a snack on its own. One of the most popular variations is Olive Oil & Rosemary Focaccia with Sea Salt Flakes, a bread that’s bursting with rich, savory flavors. The aromatic rosemary, combined with the earthy olive oil and crunchy sea salt flakes, makes for a perfect balance in every bite. This recipe will guide you through the steps of making this beautiful focaccia from scratch, ensuring you get a fluffy, golden, and delicious result every time.
What is Olive Oil & Rosemary Focaccia with Sea Salt Flakes?
Olive Oil & Rosemary Focaccia with Sea Salt Flakes is a traditional Italian flatbread that’s been made for centuries. The bread is typically crispy on the outside, but it maintains a soft and airy texture inside. Olive oil is generously used in both the dough and as a drizzle on top, contributing to the bread’s tender texture and rich flavor. The rosemary adds a fragrant herbal note, and the sea salt flakes provide a delightful contrast to the oil. The simplicity of these ingredients makes focaccia a versatile bread that can be paired with any dish, from soups and salads to grilled meats and cheese.
This recipe is perfect for anyone who enjoys the art of bread-making but doesn’t want to spend hours in the kitchen. The steps are straightforward, and the result is truly satisfying.
Origin of Rosemary Focaccia
Focaccia has roots in ancient Italy, and its history dates back to the Roman Empire, where it was referred to as “panis focacius,” which means “hearth bread.” This bread was cooked on the hearth, and its versatility led to many variations throughout the regions of Italy. Traditionally, focaccia was simple, often made with just flour, water, salt, and olive oil. Over time, regional variations began to emerge, with ingredients such as rosemary, garlic, olives, and cheese being added to create the delicious versions we enjoy today.
Though focaccia is now enjoyed worldwide, it remains a staple in Italy, particularly in the regions of Liguria, Tuscany, and Puglia. Its versatility as a snack, side dish, or appetizer makes it a beloved choice for many. Whether served warm from the oven or at room temperature, focaccia is the perfect addition to any meal.
Ingredients: Rosemary Focaccia
To make Olive Oil & Rosemary Focaccia with Sea Salt Flakes, you will need the following ingredients:
For the dough:
- 500g (4 cups) strong white bread flour
- 7g (1 packet) instant yeast
- 10g (2 tsp) salt
- 1 tsp sugar
- 325ml (1⅓ cups) warm water
- 3 tbsp olive oil (plus extra for drizzling)
For the topping:
- 2–3 sprigs fresh rosemary, leaves picked and roughly chopped
- Sea salt flakes (to taste)
- Extra virgin olive oil for drizzling
Step-by-Step Directions & Preparation Method Of Rosemary Focaccia
1. Make the dough
Begin by placing the flour, yeast, sugar, and salt into a large mixing bowl. Mix them together until well combined. Then, create a well in the center of the dry ingredients. Pour the warm water and 3 tablespoons of olive oil into the well.
Use a wooden spoon or your hands to mix the ingredients together until a sticky dough forms. The dough may seem a bit wet and rough at first, but don’t worry—this is normal.
2. Knead the dough
Turn the dough out onto a lightly floured surface and begin kneading it for about 8-10 minutes, or until the dough becomes smooth and elastic. If you prefer, you can use a stand mixer with a dough hook attachment to knead the dough for about 5-7 minutes.
The kneading process is essential to develop the gluten in the flour, which helps create that soft, airy texture in your focaccia.
3. First rise
Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap and leave it in a warm place to rise for about 1 to 1.5 hours, or until it has doubled in size.
During this time, the yeast will activate and cause the dough to rise and become light and airy.
4. Shape the focaccia
Preheat your oven to 220°C (430°F). Once the dough has risen, punch it down to release the air bubbles. Transfer the dough to a baking tray lined with parchment paper. Stretch the dough gently with your hands to fit the tray (approximately 30x40cm / 12×16 inches). It doesn’t need to be perfectly shaped—let the dough have some natural irregularity.
5. Second rise
Cover the dough loosely with a clean kitchen towel and let it rest for another 20–30 minutes. During this time, it will puff up slightly, making the focaccia even fluffier.
6. Add toppings
Once the dough has had its second rise, use your fingers to create dimples all over the surface of the dough. This is an essential step in making focaccia, as the dimples help create pockets of air within the bread.
Drizzle the dough generously with extra virgin olive oil. This will add moisture and flavor to the bread. Sprinkle the chopped rosemary leaves evenly across the surface, followed by a pinch of sea salt flakes to taste.
7. Bake
Place the focaccia in the preheated oven and bake for 20–25 minutes, or until the bread is golden brown on top. The exact baking time may vary depending on your oven, so be sure to keep an eye on it.
Once baked, remove the focaccia from the oven and allow it to cool slightly on a wire rack.
8. Serve
Serve the focaccia warm or at room temperature. It’s perfect on its own as a snack, served alongside soups and salads, or as part of a larger meal. The crispy edges and soft center make it a bread that’s impossible to resist!
Variations of Olive Oil & Rosemary Focaccia
While the Olive Oil & Rosemary Focaccia with Sea Salt Flakes is a classic favorite, there are many variations you can try depending on your preferences and what you have available in your pantry. Here are a few ideas:
- Garlic and Herb Focaccia: Add minced garlic and a mix of fresh herbs like thyme, oregano, or basil to the dough for extra flavor.
- Olive Focaccia: Add pitted black or green olives on top of the dough before baking for a Mediterranean twist.
- Tomato and Basil Focaccia: Top the dough with fresh cherry tomatoes and basil leaves for a burst of freshness.
- Cheese Focaccia: Sprinkle some grated Parmesan or mozzarella cheese over the dough before baking for a cheesy variation.
Feel free to get creative and experiment with your own toppings and flavors!
FAQs About Olive Oil & Rosemary Focaccia
1. Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour for bread flour, but the texture of the focaccia might be slightly different. Bread flour has a higher protein content, which helps create a chewier and more structured bread.
2. Can I use dry yeast instead of instant yeast?
Yes, you can use active dry yeast instead of instant yeast. However, active dry yeast needs to be dissolved in warm water before being added to the flour. Instant yeast can be added directly to the dry ingredients without any need for proofing.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. Once it has risen, you can refrigerate it overnight. Just make sure to let it come to room temperature before shaping and baking the focaccia.
4. How can I store leftover focaccia?
Store leftover focaccia in an airtight container or wrap it tightly in plastic wrap. It will keep for 2-3 days at room temperature. You can also freeze focaccia for up to 3 months. Reheat in the oven to restore its crispiness.
5. Can I use a different type of oil?
While olive oil is traditional and adds great flavor to focaccia, you can use other oils, such as avocado oil or grapeseed oil. However, olive oil will give you the best flavor and texture.
6. Can I make this focaccia gluten-free?
Yes, you can use gluten-free flour to make a gluten-free focaccia. Be sure to use a gluten-free flour blend that’s suitable for bread-making, and follow the instructions for the best results.
7. Why is my Rosemary Focaccia dense?
If your focaccia turns out dense, it could be because the dough wasn’t kneaded enough or didn’t rise for long enough. Ensure you knead the dough properly and allow sufficient time for both rises to get the airy texture you’re aiming for.
Conclusion: Olive Oil & Rosemary Focaccia
Making Olive Oil & Rosemary Focaccia with Sea Salt Flakes is a rewarding and enjoyable process that yields a delicious, aromatic bread. The rich olive oil, fragrant rosemary, and sea salt flakes create a flavor-packed bread that will impress anyone you serve it to. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and perfect for creating a warm, fresh focaccia at home. It’s ideal for pairing with soups, salads, or even enjoyed on its own with a drizzle of extra olive oil. Happy baking, and enjoy your delicious focaccia!
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Olive Oil & Rosemary Focaccia with Sea Salt Flakes: A Delightful and Easy Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Olive Oil & Rosemary Focaccia with Sea Salt Flakes is a traditional Italian flatbread that’s been made for centuries. The bread is typically crispy on the outside, but it maintains a soft and airy texture inside. Olive oil is generously used in both the dough and as a drizzle on top, contributing to the bread’s tender texture and rich flavor. The rosemary adds a fragrant herbal note, and the sea salt flakes provide a delightful contrast to the oil. The simplicity of these ingredients makes focaccia a versatile bread that can be paired with any dish, from soups and salads to grilled meats and cheese.
Ingredients
For the dough:
500g (4 cups) strong white bread flour
7g (1 packet) instant yeast
10g (2 tsp) salt
1 tsp sugar
325ml (1⅓ cups) warm water
3 tbsp olive oil (plus extra for drizzling)
For the topping:
2–3 sprigs fresh rosemary, leaves picked and roughly chopped
Sea salt flakes (to taste)
Extra virgin olive oil for drizzling
Instructions
1. Make the dough
In a large bowl, mix the flour, yeast, sugar, and salt.
Make a well in the center and add the warm water and 3 tbsp olive oil.
Mix until a sticky dough forms.
2. Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
3. First rise
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap.
Leave it in a warm place for 1–1.5 hours or until doubled in size.
4. Shape the focaccia
Preheat the oven to 220°C (430°F).
Punch down the dough and transfer it to a baking tray lined with parchment paper.
Stretch it gently to fit the tray (approx. 30x40cm / 12×16 inches).
5. Second rise
Cover loosely and let it rest for 20–30 minutes. It should puff slightly.
6. Add toppings
Use your fingers to dimple the surface of the dough.
Drizzle generously with olive oil.
Sprinkle chopped rosemary and sea salt flakes evenly.
7. Bake
Bake in the preheated oven for 20–25 minutes, or until golden brown on top.
8. Serve
Let it cool slightly on a wire rack.
Serve warm or at room temperature, perfect as a snack, appetizer, or with soups and salads.
Notes
For extra flavor, serve this Olive Oil & Rosemary Focaccia warm with a drizzle of high-quality extra virgin olive oil or alongside a bowl of balsamic vinegar for dipping. Sprinkle with extra sea salt or fresh herbs before serving for a rustic touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread / Snack
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 0.5g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: None
Keywords: Rosemary Focaccia, Olive Oil Focaccia, Focaccia with Sea Salt, Homemade Rosemary Focaccia, Easy Focaccia Bread
