Olive Oil Rosemary Focaccia

Winter evenings in our family kitchen always called for something warm and comforting. There's something so special about the simple act of baking bread, isn't there? It fills the house with the most wonderful aroma, a promise of good things to come. This Olive Oil Rosemary Focaccia is a recipe passed down from Grandmother Angelica, and it’s one we always turn to when we want to share a little love with friends and family.

Grandmother Angelica always said the secret to amazing focaccia was simple: good ingredients and a little patience. The rich, fruity aroma of our olive oil, combined with the fragrant rosemary, creates a taste that is truly special. We hope you find as much joy in making it as we do.

Prep time: 20 min | Rise time: 1 hour | Cook time: 25 min | Servings: 8

Ingredients:

4 cups all-purpose flour
2 teaspoons active dry yeast
2 teaspoons salt
2 tablespoons freshly chopped rosemary
2 cups warm water (105-115°F)
1/2 cup Angelica's Organic Olive Oil, plus extra for drizzling
Flaky sea salt, for topping

Instructions:

In a large bowl, whisk together the flour, yeast, salt, and rosemary.
Gradually add the warm water and 1/4 cup of Angelica's Organic Olive Oil to the dry ingredients. Stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
Lightly oil a large bowl with a bit of Angelica's Organic Olive Oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Preheat oven to 425°F (220°C). Grease a 9x13 inch baking sheet with more of our olive oil.
Gently punch down the dough and transfer it to the prepared baking sheet. Using your fingertips, gently press the dough to fill the pan.
Drizzle generously with the remaining 1/4 cup of Angelica's Organic Olive Oil. Use your fingertips to create dimples all over the surface of the dough.
Sprinkle with flaky sea salt.
Bake for 20-25 minutes, or until golden brown and cooked through.
Let cool slightly before slicing and serving.

Chef's tips:

Don’t be afraid to really saturate the dough with olive oil! It’s what gives the focaccia its signature flavor and texture.
For an extra touch of flavor, try adding some thinly sliced garlic cloves to the top before baking.
This focaccia is best served warm, either on its own or with your favorite antipasto platter.

Enjoy, friends!