Teresa's Recipes
Rosemary Focaccia
This delightful homemade rosemary focaccia is an Italian classic known for its airy texture and aromatic flavor. Topped with fragrant fresh rosemary and a sprinkle of sea salt, this bread is perfect for dipping in olive oil, serving alongside soups, or simply enjoying on its own. Focaccia has a rich history, dating back to ancient Rome, where it was baked on hot stones and enjoyed by the masses. This recipe brings that rustic charm to your kitchen, creating a warm and inviting atmosphere.
Ingredients
- 4 cups All-purpose flour
- 2 teaspoons Active dry yeast
- 1 ½ cups (110°F/43°C) Warm water
- 1 tablespoon Honey
- 1 teaspoon (plus more for topping) Sea salt
- 1/4 cup (plus more for drizzling) Olive oil
- 2 tablespoons, chopped (plus sprigs for garnish) Fresh rosemary
Dietary Notes
- Servings: 12
- Dish Type: Bread
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes (including rising time)
- Calories: 180
- Fat: 5g
- Carbs: 28g
- Protein: 4g
- Sodium: 250mg
- Sugar: 1g
Instructions
- In a small bowl, combine the warm water, yeast, and honey. Stir gently and let it sit for about 5 minutes, or until the mixture becomes frothy.
- In a large mixing bowl, combine the flour and 1 teaspoon of sea salt. Make a well in the center and pour in the yeast mixture along with 1/4 cup of olive oil.
- Stir the mixture until a dough starts to form, then transfer it to a floured surface. Knead the dough for 5-7 minutes, or until it is smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat the oven to 425°F (220°C).
- Once the dough has risen, punch it down to release any air bubbles and transfer it to a greased baking sheet. Use your fingers to press the dough into a rectangle shape, about 1/2 inch thick.
- Using your fingers, make deep indentations all over the surface of the dough. Drizzle with additional olive oil and sprinkle generously with chopped rosemary and a little more sea salt.
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
- Remove from the oven and let it cool slightly before slicing and serving. Garnish with additional rosemary sprigs if desired.