Herbaceous Italian Focaccia with Rosemary and Sea Salt

Name: Herbaceous Italian Focaccia with Rosemary and Sea Salt
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Appetizer
Ingredients: 500g bread flour; 10g salt; 7g instant yeast; 350ml lukewarm water; 60ml olive oil; 3 sprigs fresh rosemary; 2 cloves garlic, sliced; 80ml olive oil; 2 tablespoons fresh rosemary leaves; 1 tablespoon flaky 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

500g bread flour

10g salt

7g instant yeast

350ml lukewarm water

60ml olive oil

For the Herb Infusion

3 sprigs fresh rosemary

2 cloves garlic, sliced

80ml olive oil

For the Topping

2 tablespoons fresh rosemary leaves

1 tablespoon flaky sea salt

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