Focaccia With Rosemary And Sea Salt
There’s nothing quite like the rich aroma of freshly baked focaccia filling the kitchen! This Rosemary Sea Salt Focaccia recipe is a perfect balance of soft, airy texture and crispy golden edges. With a touch of fresh rosemary and a sprinkle of flaky sea salt, it’s a beautiful addition to any meal, from soups and salads to a centrepiece on your charcuterie board.
INGREDIENTS
4 cups all-purpose flour
2 teaspoons salt
2 teaspoons instant yeast
2 cups water
1 tablespoon salt flakes
1 tablespoon fresh rosemary leaves
Olive oil (for slicking dough and drizzling)
METHOD
1. Prepare the Dough:
In a large bowl, whisk together flour, salt, and yeast. Gradually add the water, stirring with a spatula until the mixture forms a sticky dough.
2. First Rise:
Lightly coat the dough with olive oil, cover the bowl with a lid or cloth, and place it in the fridge to rise for at least 12 to 18 hours, or up to three days for even more flavour.
3. Prepare for Baking:
Once the dough has risen, remove it from the fridge and uncover it. Gently deflate the dough and transfer it to a prepared baking pan. For glass dishes, grease them first with butter, then drizzle with a tablespoon of olive oil for easy release.
4. Second Rise:
Let the dough rise again at room temperature for 2 to 4 hours until puffed.
5. Add Flavour and Texture:
Drizzle two tablespoons of olive oil over the risen dough. Sprinkle with rosemary leaves and flaky sea salt, then press down with your fingers to create deep dimples across the surface.
6. Bake:
Preheat the oven to 425°F (220°C) and bake the focaccia for 25 minutes, or until it turns golden brown.
7. Cool and Serve:
Remove the focaccia from the pan and transfer to a cooling rack. Serve warm or at room temperature, and enjoy the fresh flavours of rosemary and sea salt in every bite!
This easy-to-make focaccia has a deliciously soft centre with a savoury, aromatic crunch. It’s a versatile bread that’s perfect for everything from a sandwich base to a simple, indulgent snack on its own!
