Learn2Vibe

How to Make Authentic Focaccia with Rosemary and Sea Salt

Discover the art of making authentic Italian focaccia at home with this foolproof recipe. This golden, dimpled flatbread is infused with olive oil, fresh rosemary, and flaky sea salt, resulting in a crispy exterior and a soft, pillowy interior. Perfect as an appetizer, side dish, or base for sandwiches.

Create your own plan

Learn2Vibe AI

Online

AI

What do you want to cook?

Login or Sign Up Required

You need to be logged in to save this plan to your profile.

LoginSign Up

Recipe Details

Prep Time

20 minutes

Cook Time

25 minutes

Servings

8-10

Difficulty

Intermediate

Simple Summary

Focaccia with Rosemary and Sea Salt is a fragrant, rustic Italian flatbread with a crispy exterior and soft, airy interior. This classic recipe features aromatic rosemary and a sprinkle of flaky sea salt for the perfect savory bite.

Recipe Details

  • Prep Time: 20 minutes
  • Rise Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 45 minutes
  • Servings: 8-10
  • Difficulty: Intermediate

Ingredients

  • 4 cups (500g) all-purpose flour
  • 2 tsp (10g) instant yeast
  • 2 tsp (10g) salt
  • 2 cups (470ml) warm water
  • 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
  • 2 tbsp fresh rosemary leaves
  • 1 tbsp flaky sea salt
  • 1/4 tsp garlic powder (optional)

Instructions

  1. In a large bowl, mix flour, instant yeast, and salt.

  2. Add warm water and 1/4 cup olive oil to the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.

  3. Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 hour.

  4. After the first rise, use oiled hands to fold the dough over itself in the bowl 4-5 times to deflate it gently.

  5. Oil a 9x13 inch baking pan generously. Transfer the dough to the pan and use your fingers to stretch it to fit the pan.

  6. Cover the pan with plastic wrap and let the dough rise for another 1 hour.

  7. Preheat your oven to 450°F (230°C).

  8. After the second rise, use your fingertips to create dimples all over the dough surface.

  9. Drizzle the top with 2-3 tablespoons of olive oil, making sure it pools in the dimples.

  10. Sprinkle rosemary leaves, flaky sea salt, and garlic powder (if using) evenly over the surface.

  11. Bake for 20-25 minutes, until the focaccia is golden brown on top and crispy around the edges.

  12. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.

  13. Serve warm or at room temperature.

Chef's Notes

  • For a softer crust, brush the focaccia with olive oil immediately after baking.
  • Experiment with toppings like cherry tomatoes, olives, or caramelized onions.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
  • To reheat, warm in a 350°F (175°C) oven for 5-10 minutes.
  • For a whole wheat version, substitute up to 1 cup of the all-purpose flour with whole wheat flour.

Nutritional Info

Per serving (based on 10 servings):

  • Calories: Approximately 250
  • Protein: 6g
  • Carbohydrates: 35g
  • Fat: 10g (mostly healthy unsaturated fats from olive oil)
  • Fiber: 1g
  • Rich in B vitamins from the flour
  • Contains antioxidants from rosemary and olive oil

Serving Suggestions

  • Serve as an appetizer with a side of good quality extra virgin olive oil and balsamic vinegar for dipping.
  • Use as a base for gourmet sandwiches filled with Italian meats and cheeses.
  • Pair with a fresh garden salad and a glass of crisp white wine for a light lunch.
  • Cut into small squares and serve alongside soups or stews.
  • For presentation, arrange on a wooden board with sprigs of fresh rosemary and a small bowl of olive oil on the side.