This traditional Italian flatbread is surprisingly simple to make at home and fills your kitchen with the most incredible aroma. The combination of olive oil, fresh rosemary, and flaky sea salt creates the perfect balance of flavors and textures.
Ingredients
- 3 cups unbleached bread flour
- 1 teaspoon dry active yeast
- 1 teaspoon cane sugar
- 1 1/4 cups warm water
- 1 teaspoon Redmond Real Salt
- 1/4 cup extra virgin olive oil, divided
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon flaky sea salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Dissolve yeast and sugar in warm water. Let stand 5 minutes until foamy.
- Mix flour and salt in a large bowl. Add yeast mixture and 2 tablespoons olive oil, stirring until shaggy dough forms.
- Knead dough on floured surface for 8-10 minutes until smooth and elastic. Place in oiled bowl, cover, and rise 1 hour.
- Oil a 9x13 inch pan with remaining olive oil. Press dough into pan, cover, and rise 45 minutes.
- Preheat oven to 425°F. Dimple dough with fingertips, sprinkle with rosemary and flaky salt. Bake 25-30 minutes until golden brown.
Notes
- The dimples hold olive oil and seasonings for maximum flavor
- Substitute dried rosemary if fresh is unavailable, using half the amount
- Try Celtic sea salt for a different mineral flavor
- Focaccia is best served warm and eaten within 24 hours
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