In a mixer, combine flour, salt and yeast. Mix with a spoon or spatula. Add olive oil and mix. Pour in 1 cup of water and mix on low speed, using the dough attachment. If you feel, that the dough is stiff, slowly add some more water until it looks soft-ish but it moves around the bowl with ease.
Transfer the dough into a large bowl greased with olive oil. Cover with plastic wrap and kitchen towel. Let it sit in a warm place until it doubles in size. This can take from 35-60 minutes, even more in an extremely cold room.
When ready, place the dough onto a baking sheet (greased with oil) and stretch the dough to sides. With your knuckles make lots of wells in the dough. Pour olive oil over, sprinkle with rosemary leaves (hard stems removed) and sea salt flakes.
Cover loosely with plastic wrap and let sit on your counter while pre-heating the oven.
Bake at 400°F/200°C for 15-20 minutes or until the bread has nice light brown color and the bottom is brown as well.
Best served warm!
All-purpose flour (US) = Plain Flour (UK).
Strong flour also known as bread flour can be used instead of all-purpose flour.
Instant Yeast can be substituted with active dry yeast (2.5 tsp) or fresh yeast (15 g). Note that active dry yeast and fresh yeast have to be activated in water (to which you add about 2 teaspoons of sugar) for about 5 minutes.
Your dough might not need 1¼ cup of water so start with 1 cup and add more only if the dough feels hard to touch.
This recipe will yield more slices than 12, if you cut them smaller.
The overall cooking time does not include time needed for proofing.
For more tips and detailed information or if in doubt, please read the whole post.
Keyword: Focaccia Bread Recipe, Traditional Focaccia Recipe
Sea Salt Rosemary Focaccia
Amount Per Serving
Calories 206Calories from Fat 72
% Daily Value*
Saturated Fat 1g6%
* Percent Daily Values are based on a 2000 calorie diet.
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