Focaccia al RosmarinoRosemary Focaccia

Name: Focaccia al Rosmarino (Rosemary Focaccia)
Prep time: 2 h 20 min
Cook time: 25 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Italy
Ingredients: 500 g Bread Flour; 7 g Active Dry Yeast; 360 ml Water (lukewarm); 14 g Salt; 50 ml Extra Virgin Olive Oil; 10 ml Extra Virgin Olive Oil; 20 ml Extra Virgin Olive Oil; 6 g Fresh Rosemary

A soft, olive-oil-rich flatbread with a dimpled top and a golden crust. The interior stays airy and tender, while rosemary and olive oil perfume the bread as it bakes.

Prep

2h 20m

Cook

25m

Serves

Estimated

Nutrition

Per serving

414kcal

Calories

11g

Protein

13g

Fat

63g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

500g
Bread Flour
7g
Active Dry Yeast
360ml
Water (lukewarm)
14g
Salt
50ml
Extra Virgin Olive Oil

Greasing

10ml
Extra Virgin Olive Oil

Topping

20ml
Extra Virgin Olive Oil
6g
Fresh Rosemary

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Mix the bread flour and active dry yeast. Add the lukewarm water, salt, and extra virgin olive oil, then knead until smooth and elastic.
02
Cover and let the dough rise until doubled in size.
03
Coat a 23 x 33 cm (9 x 13-inch) pan with the extra virgin olive oil for greasing. Stretch the dough into the pan, cover, and let it rise until puffy.
04
Preheat the oven to 220°C (425°F). Dimple the dough with oiled fingertips, drizzle with the extra virgin olive oil, and scatter over the fresh rosemary.
05
Bake until deeply golden and cooked through, then cool on a rack before slicing.

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