Crispy Rosemary Sea Salt Focaccia
A crispy, fragrant focaccia bread with fresh rosemary and flaky sea salt, featuring a crunchy crust and tender, airy crumb. Perfect for any occasion and easy to make at home.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 2 hours 15 minutes to 2 hours 30 minutes
- Yield: 8 servings 1x
- Category: Bread
- Cuisine: Italian
Ingredients
Scale
- 3 ½ cups (420g) all-purpose flour
- 1 ½ cups (360ml) warm water (about 100°F / 38°C)
- 2 teaspoons active dry yeast
- 1 ½ teaspoons fine sea salt
- ¼ cup (60ml) extra virgin olive oil, plus extra for drizzling
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon flaky sea salt for sprinkling on top
Instructions
- Activate the yeast: In a small bowl, combine warm water, active dry yeast, and 1 teaspoon sugar (optional). Stir gently and let sit for 5-10 minutes until foamy.
- Mix the dough: In a large mixing bowl, whisk together flour and fine sea salt. Pour in the activated yeast mixture and olive oil. Mix until a shaggy dough forms.
- First rise (bulk fermentation): Cover the bowl with plastic wrap or a damp towel. Let the dough rise at room temperature for 1 to 1 ½ hours, or until doubled in size.
- Prepare baking sheet: Generously oil a 9×13 inch (23x33cm) baking sheet with olive oil.
- Shape the dough: Transfer the dough onto the oiled baking sheet. With oiled fingers, gently stretch and press the dough out to fill the pan evenly.
- Second rise: Cover loosely with plastic wrap or kitchen towel and let it rise for another 30-45 minutes until puffy.
- Prep for baking: Preheat the oven to 450°F (230°C). Dimple the dough all over using your fingertips.
- Add toppings: Drizzle extra virgin olive oil generously over the surface, sprinkle chopped fresh rosemary evenly, and finish with flaky sea salt.
- Bake: Bake for 20-25 minutes until the top is golden brown and the edges are crispy.
- Cool and serve: Let the focaccia cool slightly on a wire rack before slicing.
Notes
For better flavor, refrigerate dough overnight after first rise for cold fermentation. Use plenty of olive oil to crisp crust and keep crumb moist. Dimpling the dough traps air and oil for signature texture. Avoid adding extra flour if dough is sticky; oil your hands instead. Watch oven closely in last 5 minutes to prevent burning.
Nutrition
- Serving Size: 1 slice (1/8 of foca
- Calories: 180
- Sugar: 0.5
- Sodium: 300
- Fat: 6
- Saturated Fat: 0.8
- Carbohydrates: 25
- Fiber: 1.5
- Protein: 4
Keywords: focaccia, rosemary focaccia, sea salt focaccia, homemade bread, crispy bread, easy focaccia recipe, Italian bread