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Focaccia with Olive Oil & Rosemary

Serves 4 Bread vegan, Breads & Pastry

Focaccia with Olive Oil & Rosemary

Focaccia with Olive Oil & Rosemary is a staple of Italian baking, capturing the essence of Mediterranean flavors with its simple yet profound ingredients. Traditionally enjoyed as part of a casual meal, this bread is perfect for gatherings where the olive oil flows freely, and the air carries a hint of lemon from nearby dishes. Its roots are deeply embedded in the Italian coastline, where fresh rosemary and sea breezes are never far apart.

The taste of this focaccia is a harmonious blend of rich olive oil and fragrant rosemary, with a texture that is both tender and slightly chewy. Each bite offers a satisfying contrast between the soft crumb and the crisp, flaky salt topping. Whether served warm as an appetizer or as a companion to salads and cheeses, this focaccia embodies the laid-back elegance of Mediterranean dining.

Ingredients

  • 500 gbread flour
  • 7 gdry yeast
  • 350 mlwarm water
  • 80 mlextra virgin olive oil
  • 2 tbspfresh rosemary
  • 1.5 tspfine sea salt
  • to finishflaky salt

Method

  1. In a large mixing bowl, combine 500 g of bread flour, 7 g of dry yeast, and 1.5 tsp of fine sea salt. Stir these dry ingredients together until they are evenly distributed. This ensures the yeast is well-mixed with the flour, promoting an even rise.
  2. Create a well in the center of the flour mixture and pour in 350 ml of warm water and 60 ml of the extra virgin olive oil. Mix with a wooden spoon until a shaggy dough forms, then transfer it to a lightly floured surface. Knead the dough by hand for about 10 minutes, until it becomes smooth and elastic. The dough should be slightly tacky but not sticky, indicating proper gluten development.
  3. Lightly oil a clean bowl with a small amount of olive oil and place the dough inside, turning it to coat with oil. Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free area until it doubles in size. This should take about 1 to 1.5 hours, and the dough should feel airy and soft when gently pressed.
  4. Once risen, gently deflate the dough by pressing it down with your hands. Transfer it to a well-oiled baking sheet or a rectangular baking pan. Using your fingertips, gently stretch and press the dough to fit the pan, creating dimples across the surface. Drizzle the remaining 20 ml of olive oil over the top and sprinkle with 2 tbsp of fresh rosemary.
  5. Preheat your oven to 220°C (428°F) while allowing the dough to rest for another 20 minutes. This second rise will help achieve a light and airy texture. Before baking, sprinkle the top with flaky salt to add a crunchy finish.
  6. Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown on top and the edges are crisp. The aroma of baked rosemary and olive oil should fill the kitchen, and the bread should sound hollow when tapped on the bottom.
  7. Remove the focaccia from the oven and let it cool in the pan for about 10 minutes. This brief cooling period allows the crumb to set, making it easier to slice without tearing.
  8. Serve the focaccia warm, either as a standalone snack or alongside olive oil, dips, or as part of a meal. Its soft, airy texture and fragrant rosemary flavor make it a delightful addition to any Mediterranean-inspired table.