Rosemary Focaccia Recipe
A light, airy rosemary focaccia, made with flour, sea salt, yeast, and olive oil, is perfect for dunking or dipping.
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Instructions
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Preheat oven to 4000F.
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Combine warm water and honey, then sprinkle yeast over it and let bloom until foamy, 5-10 minutes.
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Add both flours, olive oil, salt, and 2 teaspoons rosemary; knead for 5 minutes (15 by hand) until smooth and elastic, adding flour if sticky.
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Grease a bowl with olive oil, place dough inside, cover, and let rise in a warm place until doubled, about 60 minutes.
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Grease a large sheet pan with olive oil.
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Transfer dough to the prepared pan, cover, and let rise for 30 minutes until visibly puffed.
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Spread dough towards edges, poke deep dents, drizzle with more olive oil, then top with remaining rosemary and sea salt.
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Bake for 35-40 minutes until golden.
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Remove immediately, cool slightly on a rack, then slice and serve.