If you want to impress family and friends, this Rosemary Sea Salt Focaccia will do the trick! With just a few simple ingredients like flour, yeast, and fresh rosemary, you can create a warm, flavorful bread that’s perfect for any meal. In this guide, I’ll walk you through each easy step, share helpful tips, and suggest delicious pairings. Let's get started on making your new favorite focaccia!
Why I Love This Recipe
- Simple Ingredients: This focaccia recipe uses basic pantry staples, making it easy to whip up whenever you crave fresh bread.
- Versatile Flavor: The addition of rosemary and sea salt elevates the flavor profile, allowing for variations with other herbs or toppings.
- Perfect Texture: Baking at a high temperature gives the focaccia a crispy crust while keeping the inside soft and fluffy.
- Great for Sharing: This recipe yields 12 pieces, making it perfect for gatherings or to enjoy with family and friends.
Ingredients
To make a tasty Rosemary Sea Salt Focaccia, gather these simple ingredients:
- 4 cups all-purpose flour
- 2 teaspoons active dry yeast
- 2 teaspoons sugar
- 2 teaspoons sea salt (plus more for topping)
- 1 ¾ cups warm water (about 110°F)
- ¼ cup olive oil (plus extra for drizzling)
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt for sprinkling
Each ingredient plays a key role. The flour gives the bread structure. The active dry yeast helps it rise and become fluffy. Sugar feeds the yeast, making it active. Sea salt adds flavor, while warm water activates the yeast. Olive oil keeps the focaccia moist and adds richness. Fresh rosemary gives a lovely flavor and aroma. Coarse sea salt on top adds a nice crunch.
Having fresh ingredients is best. Use high-quality olive oil for rich taste. If you can, pick fresh rosemary from your garden. It makes a big difference. Enjoy the process of gathering and preparing these items. It sets the stage for a delicious focaccia that you will love to share.
Step-by-Step Instructions
Preparation of the Dough
First, grab a large mixing bowl. Combine warm water, sugar, and active dry yeast. Make sure the water is around 110°F. Let this mix sit for about 5 to 10 minutes. You want it to get frothy. This means the yeast is active and ready.
Mixing and Kneading
Next, add 4 cups of all-purpose flour, 2 teaspoons of sea salt, and ¼ cup of olive oil to the frothy mix. Stir until a sticky dough forms. Now, sprinkle some flour on your counter. Knead the dough for about 8 to 10 minutes. You want it smooth and elastic.
Rising the Dough
After kneading, place the dough in a greased bowl. Cover it with a damp cloth. Let it rise in a warm place for about 1 hour. You will know it is ready when it doubles in size.
Preparing for Baking
Once the dough has risen, punch it down gently. Transfer it to a greased baking sheet. Shape it to fill the sheet, about 12x16 inches. Use your fingers to create dimples all over the dough. Drizzle some olive oil on top. Sprinkle fresh rosemary and coarse sea salt.
Baking Process
Cover the dough again with a cloth and let it rise for another 30 minutes. Preheat your oven to 425°F. Bake the focaccia for 20 to 25 minutes. You want it to turn golden brown and have a crispy crust. Once baked, cool it on a wire rack for a few minutes before slicing.
Tips & Tricks
Achieving the Perfect Texture
To get your focaccia just right, kneading is key. Knead the dough for about 8-10 minutes. This builds strength in the gluten. You want the dough to feel smooth and elastic.
For rise time, warmth is important. Find a cozy spot in your kitchen. Let it rise for about an hour. It should double in size. This step makes your focaccia airy and light.
Flavor Enhancements
You can add more taste to your focaccia. Try mixing in garlic or thyme for extra flavor. Chopped olives or sun-dried tomatoes can also work well. These additions make your bread unique.
If you want to switch it up, use different oils. Try using avocado oil or flavored oils. This gives a nice twist to the basic recipe. Each oil brings its own taste.
Presentation Tips
For serving, enjoy your focaccia warm. Drizzle more olive oil on top for flavor. You can sprinkle extra sea salt too. This adds a nice crunch.
Pair your focaccia with dips. Balsamic vinegar is a great choice. You can also serve it with olive oil and herbs. This makes for a delightful tasting experience.
Pro Tips
- Use Fresh Rosemary: Fresh herbs make a significant difference in flavor. Be sure to use fresh rosemary for the best aroma and taste.
- Perfect Dimpling: When creating dimples in the dough, don’t press too hard; gentle pressure will create pockets that hold olive oil and flavor.
- Monitor Baking Time: Every oven is different. Keep an eye on the focaccia as it bakes to ensure it doesn’t over-brown.
- Cooling is Key: Allow the focaccia to cool slightly on a wire rack before slicing to maintain its texture and prevent it from becoming soggy.
Variations
Flavor Variations
You can easily change the flavor of your focaccia. Here are a couple of fun ideas:
- Garlic and herb focaccia: Add minced garlic and mixed herbs. This gives a strong and tasty twist. Just mix these into the dough or sprinkle them on top before baking.
- Tomato and olive focaccia: Slice fresh tomatoes and add olives on top. This adds a juicy and salty flavor. You can use sun-dried tomatoes for a richer taste.
Dietary Adjustments
If you need to make changes for dietary needs, here are some great options:
- Gluten-free focaccia options: Use a gluten-free flour blend. Make sure it has xanthan gum for better texture. Follow the same steps, but watch the rise time.
- Vegan substitutions for the recipe: Replace the honey with agave syrup or sugar. Use a plant-based oil if you want. This keeps the focaccia vegan-friendly while still being delicious.
Storage Info
Short-Term Storage
To keep focaccia fresh at room temperature, store it in a paper bag. This method allows the bread to breathe. Avoid plastic bags, as they trap moisture and can make the focaccia soggy. Place the bag in a cool, dry spot, away from sunlight. Fresh focaccia lasts about 2 to 3 days this way. If you want to enjoy it longer, consider wrapping it in foil. This keeps the crust nice and crisp while locking in flavor.
Long-Term Storage
If you want to save focaccia for later, freezing is a great option. Slice the cooled focaccia into pieces. Wrap each slice tightly in plastic wrap or foil. Then, place the wrapped slices in a freezer bag. Make sure to remove as much air as possible to prevent freezer burn. Focaccia can stay good in the freezer for up to 3 months.
When you're ready to enjoy it, reheat the focaccia for the best taste. Preheat your oven to 375°F (190°C). Place the frozen slices directly on the rack or a baking sheet. Bake for about 10 to 15 minutes. This will warm the bread and restore its crispy crust. Enjoy your focaccia just like fresh!
FAQs
How do I know when the focaccia is done?
To check if your focaccia is done, look for a golden brown color. This shows that the crust is crispy. You can also tap the bottom of the bread. If it sounds hollow, it’s ready. The inside should feel warm, around 190°F. Use a food thermometer for a precise check.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. It works well and rises faster. You do not need to activate it in water first. Just mix it with the dry ingredients. However, active dry yeast can give a richer flavor. Both types will make tasty focaccia.
What should I serve with Rosemary Sea Salt Focaccia?
Rosemary Sea Salt Focaccia pairs well with many dishes. Try serving it with olive oil for dipping. Balsamic vinegar adds a nice tang. You can also serve it alongside soup or salad. This bread is great with cheese and cured meats too. Enjoy it fresh or toasted for a tasty snack.
In this post, I shared a simple focaccia recipe, highlighting essential ingredients and methods. You learned how to mix, knead, and shape the dough. I also offered tips for perfecting texture and flavor, along with storage options. Focaccia is flexible, so you can try different herbs or even make it vegan. Enjoy your homemade bread with dips or as a side. Baking this focaccia can be fun, and the results are rewarding. Happy baking!
