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Olive Oil & Rosemary Focaccia with Sea Salt Flakes

Olive Oil & Rosemary Focaccia with Sea Salt Flakes: A Delightful and Easy Recipe

  • Author: David Andersson
  • 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

Scale

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

  1. In a large bowl, mix the flour, yeast, sugar, and salt.

  2. Make a well in the center and add the warm water and 3 tbsp olive oil.

  3. 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

  1. Preheat the oven to 220°C (430°F).

  2. Punch down the dough and transfer it to a baking tray lined with parchment paper.

  3. 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

  1. Use your fingers to dimple the surface of the dough.

  2. Drizzle generously with olive oil.

  3. 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

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Find it online: https://recipesmaria.com/olive-oil-rosemary-focaccia-with-sea-salt-flakes-recipe/