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Rosemary Sea Salt Focaccia Recipe

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This recipe for Rosemary Sea Salt Focaccia is from From the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/3 c. warm water
2 tsp honey
1 (.25oz) packet active-dry yeast
3 ½ c. all purpose flour
1/3 c. extra virgin olive oil (do not use other oils), plus more for drizzling
2 tsp sea salt
Rosemary (to taste)
Sea salt (for sprinkling)
Directions:
Directions:
Add warm water (110ish degrees F – warm to touch) and sugar to bowl of stand mixer. Stir, then add yeast to top of water. Stir gently to combine – let sit for 5-10 minutes until yeast is foamy.

Turn mixer to low speed and slowly add flour, olive oil, and salt. Increase speed to medium-low and keep mixing for 5 minutes. If the dough is too sticky and isn’t pulling away from sides of bowl, add in an extra ¼ cup of flour.

Remove dough from mixing bowl and use hands to shape it into a ball. Grease a mixing bowl (I typically use olive oil) and place dough ball in bowl. Cover with damp towel, place in warm location, and let it rise for 45-60 minutes. Dough should have nearly doubled in size.

Preheat oven to 400 F. Turn dough onto floured surface and roll it out into a large circle or rectangle – about ½ inch thick. Cover with a greased (olive oil) piece of plastic wrap and let rise for another 20 minutes.

Remove plastic wrap, transfer to a large baking sheet (or pizza stone). Use your fingers to poke deep dents down to the baking sheet (no seriously, poke all the way down to the baking sheet!!) all over the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, sprinkle evenly with fresh rosemary and sea salt.

Slice, and serve warm.

*If you want a thinner focaccia, roll it out thinner. It will rise quite a bit while it bakes.
Preparation Time:
Preparation Time:
75 minutes

 

 

 

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