Rosemary Focaccia

Homemade rosemary focaccia with sea salt makes the perfect side dish for any meal. This no-knead focaccia recipe only requires 7 ingredients!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine 40g olive oil with the flour, water, instant yeast, some rosemary and salt in the bowl of an electric mixer. With the paddle or hook attachment, beat at high speed until well combined and sticky, about 1 minute.

Step 2

Transfer the batter to the baking pan and cover it, let it rest for 30min. Then stretch and fold in 4 times and let it rest. Repeat once more. Then spread it out with your fingers to reach the edges of the skillet. Cover it and let it rise at room temperature until doubled in size, about 1 hour.

Step 3

When the dough has risen, preheat the oven to 190°C. Gently poke the dough all over with your index finger.

Step 4

Drizzle it with the remaining 40g olive oil, and sprinkle with the flaky sea salt and fresh rosemary.

Step 5

Bake for ~30 minutes. Check the bread as it bakes, every 15min, for the golden brown crust. Allow the bread to cool for 5 minutes, then cut as desired.

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