Homemade focaccia bread with rosemary
This homemade focaccia bread is super easy to make and has a wonderful crispy crust while being pillow soft and airy on the inside. The olive oil, rosemary and salty flavors really come through in the bread and will make you beg for more.
Servings: 8
Calories: 153kcal
Ingredients
- 250 g all purpose flour
- 1¼ tsp yeast
- 1 tsp salt
- 1¼ cup warm water
- 2½ tbsp olive oil
- 2 sprigs of rosemary
- 1 tsp sea salt
Instructions
- Sift flour.
- Add sifted flour, yeast and salt to a large bowl. Mix thoroughly.
- Pour in the water.
- Combine to form a sticky dough.
- Cover dough.
- Refrigerate for at least 6 hours (6 to 18 hours can work).
- Add 1 tbsp of olive oil to an 8” cake pan (or loaf pan or baking dish).
- Coat the sides of the pan with the oil.
- Remove the dough from the fridge.
- Add oil to your hands.
- Form the dough into a smooth tight ball (be gentle, don’t overwork the dough).
- Place the ball in the center of the oiled cake pan.
- Cover.
- Leave to proof for 2 hours.
- Preheat the oven at 450°F.
- Remove the cover from dough.
- Dip fingers in the remaining oil.
- Press fingers into the dough, pushing deep towards the base of the pan.
- Repeat until the dough is covered with dimples.
- Pour the 1½ tbsp of olive oil over the dimples.
- Sprinkle salt and rosemary over the top.
- Bake for 25 to 30 minutes (or until golden).
- Serve hot with olive oil or balsamic vinegar
