Ingredients
- 3 1/2 cups all-purpose or bread flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/4 cups warm water (110°F)
- 1 tsp sugar or honey
- 1 1/2 tsp salt
- 1/4 cup extra-virgin olive oil (plus more for topping and pan)
- 1 tsp coarse sea salt (for topping)
- 1 tbsp fresh rosemary (optional, for topping)
Instructions
- Proof yeast by mixing warm water with sugar and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Add yeast mixture and olive oil, stirring until a shaggy dough forms.
- Knead dough lightly for about 5 minutes until smooth and elastic.
- Transfer dough to an oiled bowl, cover, and let rise for 1 hour until doubled in size.
- Place dough in a well-oiled baking pan. Stretch gently to fit the pan and dimple the surface with your fingers.
- Drizzle additional olive oil and sprinkle with coarse sea salt and rosemary, if using.
- Cover and let rise again for 20–30 minutes.
- Preheat oven to 425°F (220°C). Bake for 20–25 minutes until golden and crisp on top.
- Remove from pan and cool for 5 minutes before slicing or tearing to serve.
Notes
- Top with halved cherry tomatoes or olives for a vibrant twist.
- Swap rosemary for thyme, oregano, or sun-dried tomatoes.
- Use garlic-infused olive oil for extra flavor.
- Make mini focaccia by dividing the dough into small pans.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
