This homemade Easy Ligurian Focaccia Bread with rosemary is topped with fruity extra-virgin olive oil, fresh rosemary, and flaky sea salt.
Ingredient
– For the dough:– 1 ⅓ cups warm tap water about 110 degree– 2 ½ teaspoons 1 envelope active dry yeast– 1 teaspoon granulated sugar– ¼ cup extra-virgin olive oil– 3 ¼ cups unbleached all-purpose flour– 3 teaspoons sea salt– For the topping:– 1-3 teaspoons sea salt or kosher salt– 1-2 Tablespoons fresh rosemary chopped fine– Extra-virgin olive oil
Direction
1
Use 110°F water to proof yeast in a small bowl. Sprinkle water with yeast. Add sugar. Mix briefly. For dough, let yeast sit in a stand mixer bowl for 5-10 minutes to foam and activate. When hand-making dough, use a large bowl).
2
Whisk in olive oil when yeast is ready; set aside.
Mix flour and 3 teaspoons salt in a large bowl.
3
Hand-made focaccia dough instructions follow. Mix half the flour and yeast mixture with a rubber spatula in a stand mixer to make dough. Mix the remaining flour with the dough hook. Three minutes of slow mixing. When dough is too sticky to pull from bowl sides, add tablespoons flour.
4
Form the dough into a ball: Rub olive oil around the bottom and sides of a large bowl (I always use a glass bowl). Take the dough from the bowl. Swish the dough around the bowl's bottom. Flip the dough over to coat it lightly with oil.
5
Cover the bowl: Use plastic wrap or a clean kitchen towel. Place the bowl in a draft-free kitchen area and let it rise at room temperature until doubled (1-1 1/2 hours).
6
Second focaccia rise: Line an 18-by-13-inch rimmed baking sheet with parchment. Use a jelly roll pan or round baking pan. Apply olive oil to parchment paper.
7
Move dough from bowl to parchment-lined baking sheet. Fill the pan by patting and pressing dough. The dough may be moody, so wait. Have patience. Gentle shaping may take a few minutes. In the pan, it expands. Let the dough rise again until doubled, 40-60 minutes, covered with plastic wrap or a clean kitchen towel.
8
Heat oven: Place a rack in the lower third and preheat to 425 F.Remove plastic wrap and dimple dough after doubling. Dimple the risen focaccia with fingertips.Use the remaining olive oil to brush the dough. Apply your preferred sea salt. We prefer saltier). Top with chopped rosemary.
9
Bake focaccia for 25–30 minutes until puffy and golden. Check the bottom crust for crispness and golden brownness with a metal spatula.
10
From oven to cutting board: Remove focaccia with parchment paper. Just after baking, brush or drizzle extra-virgin olive oil on focaccia. Avoid cooling the dish before cutting and serving because everyone likes their first bite hot. Enjoy!