A soft Italian bread kneaded with plenty of olive oil, dimpled with fingertips, and topped with rosemary and sea salt. Enjoy it on its own or use it as a base for sandwiches.
Dissolve the yeast in warm water, then mix it with the flour, salt, and olive oil. Knead until you have a soft, slightly sticky dough.
Cover the dough in an oiled bowl and let it rise in a warm place until doubled in size.
Transfer the dough to a generously oiled pan and press it out with your fingertips, making dimples across the surface. Let it rest for 20 minutes.
Top with rosemary, sea salt, and a drizzle of olive oil. Bake in a preheated oven until the edges are golden.
Let the focaccia rest for a few minutes after taking it out of the oven, then slice and serve.
Important: Drizzle plenty of olive oil over the dough for flavor and a golden crust as it bakes. Contains gluten. It stays fresh at room temperature for one day; slice and freeze it for longer storage.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
