Focaccia Bread
A classic Italian flatbread perfect for dipping in olive oil or sauces, featuring rosemary and flaky sea salt for added flavor.
Ingredients
- 1 ½ cups warm water
- 2 teaspoons honey (or granulated sugar)
- 2 ¼ teaspoons active dry yeast (one ¼ ounce packet)
- 3 ½ cups all-purpose flour (or bread flour, 420 grams)
- 4 tablespoons olive oil (divided, plus more for greasing hands)
- 1 teaspoon salt
- 1 tablespoon chopped fresh rosemary leaves
- flaky sea salt
Instructions
- Combine warm water, honey, and yeast. Let rest for 5 minutes until foamy.
- Add flour, 2 tablespoons olive oil, and salt. Mix until combined, then fold dough for 1 minute.
- Cover and let rise at room temperature for 1-2 hours until doubled in size.
- Grease a 9x13-inch pan with 1 tablespoon olive oil. Transfer dough, spreading to cover bottom.
- Cover and let rise for 45 minutes. Preheat oven to 425°F.
- Dimple dough with fingers, drizzle with remaining olive oil, sprinkle with rosemary and sea salt. Bake 22-26 minutes until golden.
Notes
Let dough rest 10 minutes if resistant to stretching for easier shaping.