Italian Baking
Rosemary Focaccia with Olive Oil and Flaky Salt
Olive-oil-rich focaccia bakes with an airy crumb, rosemary in the dimples, flaky salt, and a crisp golden top.
High CarbMake AheadBaking ProjectComfort Food
At a Glance
- Time
- 3 hr
- Serves
- Makes 1 large focaccia
- Cost
- Low
- Cuisine
- Italian Baking
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Whisk the flour, instant yeast, and kosher salt together in a large bowl. Stir in the warm water and olive oil until a shaggy sticky dough forms, then cover and let it rise until puffy and doubled.
- Oil a sheet pan generously and ease the dough into it. Let it rest briefly, then stretch it toward the corners without tearing.
- Drizzle the top with more olive oil and dimple the dough all over with your fingertips. Scatter the rosemary and flaky salt into those dimples so the surface gets savory all the way across.
- Let the dough rise again until airy, then bake at 425 degrees F until the focaccia is deeply golden on top and crisp at the edges, about 20 to 25 minutes.
- Cool just enough to slice. The crumb should stay open and tender while the bottom gets lightly fried by the olive oil in the pan.
Adaptations
Plan Ahead- Gluten-Free: Plan Ahead Possible, but it requires multiple substitutions or separate preparation; see the note below.
- Dairy-Free: Plan Ahead Possible, but it requires multiple substitutions or separate preparation; see the note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: GF focaccia is possible but substantially different: the open, airy crumb depends on gluten development that GF flour blends cannot replicate. Expect a denser, more cake-like texture. Use a GF bread blend with added xanthan gum and accept that the result will not be true focaccia.