Easy Fluffy Homemade Rosemary Sea Salt Focaccia
A simple and reliable focaccia recipe that delivers a soft, airy crumb with a golden, crisp crust, seasoned with fresh rosemary and sea salt. Perfect for any occasion and easy enough for beginners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 servings 1x
- Category: Bread
- Cuisine: Italian
Ingredients
Scale
- 4 cups (480 grams) all-purpose flour
- 1 ⅗ cups (400 ml) warm water (around 100°F / 38°C)
- 2 ¼ teaspoons (one packet) active dry yeast
- 1 teaspoon granulated sugar
- 2 teaspoons fine sea salt
- 2 tablespoons fresh rosemary, finely chopped
- ⅓ cup (80 ml) extra virgin olive oil, plus extra for drizzling
- 1 tablespoon coarse sea salt flakes
Instructions
- Activate the yeast: In a large mixing bowl, combine warm water (400 ml) with sugar and yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly.
- Mix the dough: Add flour (480 g), fine sea salt (2 tsp), and ⅓ cup (80 ml) olive oil to the yeast mixture. Combine using a wooden spoon or stand mixer with dough hook on low speed until dough pulls away from sides.
- Knead: Knead dough for 5-7 minutes (or 8-10 minutes by hand) until smooth and elastic but slightly tacky. Add flour by tablespoon if too sticky, but keep dough soft.
- First rise: Lightly oil a bowl and place dough inside, turning to coat with oil. Cover with damp towel or plastic wrap and let rise in warm spot for 1 to 1 ¼ hours until doubled in size.
- Prepare the pan: Drizzle olive oil generously on a 9×13 inch baking sheet. Transfer risen dough and spread gently with fingers. Let rest a few minutes if resistant, then stretch again.
- Second rise and dimpling: Cover dough loosely and let rise 30-40 minutes until puffy. Use fingertips to press deep dimples all over surface.
- Add toppings: Sprinkle chopped fresh rosemary evenly on top, drizzle olive oil over surface, and finish with coarse sea salt flakes.
- Bake: Preheat oven to 425°F (220°C). Bake focaccia for 20-25 minutes until golden brown and crisp. Bread should sound hollow when tapped.
- Cool and serve: Let focaccia cool in pan for 10 minutes before slicing. Serve warm or at room temperature.
Notes
Use warm water (not hot) to activate yeast properly. Press dimples firmly but do not flatten dough completely to trap olive oil and sea salt. Drizzle extra olive oil after baking for richer flavor. Avoid adding too much flour to keep dough soft and fluffy. Dough can be refrigerated overnight after first rise; bring to room temperature before shaping and second rise.
Nutrition
- Serving Size: About 1/12th of the
- Calories: 180
- Fat: 5
- Carbohydrates: 28
- Protein: 4
Keywords: focaccia, rosemary focaccia, homemade bread, sea salt bread, easy focaccia recipe, fluffy bread, Italian bread