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Rosemary Focaccia Recipe

Name: Rosemary Focaccia
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Yield: 8
Ingredients: 6 tablespoons olive oil (divided); 3 ½ cups all-purpose flour; 1 ½ cup water (warm); 1 tablespoon instant yeast; 1 ¼ teaspoons salt; 1 teaspoon flaky sea salt; 2 sprigs fresh rosemary (destemmed)

Feel Good Foodie

Homemade rosemary focaccia with sea salt makes the perfect side dish for any meal. This no-knead focaccia recipe only requires 7 ingredients!

Ingredients

6 tablespoons olive oil (divided)

3 ½ cups all-purpose flour

1 ½ cup water (warm)

1 tablespoon instant yeast

1 ¼ teaspoons salt

1 teaspoon flaky sea salt

2 sprigs fresh rosemary (destemmed)

Method

Grease an 11" cast iron skillet with 1 tablespoon olive oil.

Combine 3 tablespoons of the olive oil with the flour, water, instant yeast and salt in the bowl of an electric mixer. With the paddle or hook attachment, beat at high speed until well combined and sticky, about 1 minute.

Transfer the batter to the prepared cast iron skillet and spread it out with your fingers to reach the edges of the skillet. Cover it and let it rise at room temperature until doubled in size, about 1 hour.

When the dough has risen, preheat the oven to 375°F. Gently poke the dough all over with your index finger.

Drizzle it with the remaining 2 tablespoons olive oil, and sprinkle with the flaky sea salt and fresh rosemary.

Bake the bread until it's golden brown, 25 to 30 minutes. Allow the bread to cool for 5 minutes, then cut as desired.

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