Olive Oil Rosemary Focaccia

Olive Oil Rosemary Focaccia

If you've never made bread before, start here. Focaccia is forgiving, it's hard to mess up, and the payoff is huge. The house smells incredible, the bread is soft and golden on top and chewy inside, and the whole thing takes maybe two hours including the rise.

The secret, if there is one, is using more olive oil than feels reasonable. That's what gives focaccia its signature flavor and that crispy-but-soft texture.

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 (105-115F)
• 1/2 cup olive oil, plus extra for drizzling
• Flaky sea salt for topping

Instructions

1. Whisk together the flour, yeast, salt, and rosemary in a large bowl.
2. Add the warm water and 1/4 cup of olive oil. Stir until a shaggy dough forms.
3. Turn onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
4. Oil a large bowl, place the dough in it, turn to coat, and cover with plastic wrap. Let rise in a warm spot for 1 hour until doubled.
5. Preheat oven to 425F. Grease a 9x13 inch baking sheet with olive oil.
6. Punch down the dough and press it into the prepared pan with your fingertips.
7. Drizzle generously with the remaining 1/4 cup of olive oil. Poke dimples all over with your fingers.
8. Sprinkle with flaky sea salt.
9. Bake 20 to 25 minutes until golden brown.
10. Let cool slightly before slicing.

Tips

• Really saturate the dough with oil. Don't hold back.
• Try adding thinly sliced garlic on top before baking for extra flavor.
• Best served warm, on its own or alongside an antipasto spread.

Salud!