Herbaceous Italian Focaccia with Rosemary and Sea Salt
Classic Italian Bread with a Fragrant Twist
This delicious and aromatic Italian focaccia is infused with the earthy notes of rosemary and topped with flaky sea salt to bring out an irresistible flavor and texture.
- 3 h 10 min
- 8
- Intermediate
Ingredients
For the Dough
For the Herb Infusion
For the Topping
Preparation
Marinating the Herb Oil
Heat the oil
In a small saucepan, heat 80ml olive oil over low heat.
Infuse with herbs
Add the rosemary sprigs and sliced garlic, stirring gently for 3-4 minutes.
Cool and rest
Remove from heat and let it cool, allowing the flavors to infuse into the oil.
Preparing the Dough
Combine dry ingredients
In a large mixing bowl, combine bread flour, salt, and yeast.
Form the dough
Gradually add lukewarm water and 60ml olive oil, mixing until dough forms.
Ensure the water isn't too hot, as it can kill the yeast. Pro Tip: Use a stand mixer with a dough hook for less effort and superior consistency.
Knead the dough
Knead the dough on a floured surface for 10 minutes until smooth and elastic.
Cooking Process
Rising the Dough
Transfer dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 2 hours until doubled in size.
Shaping the Dough
Deflate and stretch the dough onto a greased baking sheet, creating dimples with your fingers.
Infusing with Herb Oil
Brush the dough generously with the cooled herb oil, pressing rosemary and garlic into the dimples.
Plating & Serving
Herbaceous Italian Focaccia with Rosemary and Sea Salt
Herbaceous Italian Focaccia with Rosemary and Sea Salt
Serving
Serve warm on a wooden board, drizzled with extra olive oil, and cut into squares.