Entrees Plates Sides

Simple Sea Salt Rosemary Focaccia Bread

January 29, 2017
Sea Salt Rosemary Focaccia

I recently shared one of my favorite (and easiest!) bread recipes  here and because we got such a positive response, I decided to share this Simple Sea Salt Rosemary Focaccia Bread recipe. Although the process itself is simple,  it does require a couple extra ingredients and a little more hands on time– but the result is out of this world. The bread itself is soft, chewy, and delicate and the rosemary and sea salt topping just takes it to the next level. Every bite is packed with flavor and texture that you won’t normally find in a loaf of bread. This one is meant to be a show-stopper! Serve it with a bowl of this Magical White Bean Soup or make it a complete Italian meal with this 20 Minute Sausage Penne Skillet.

Sea Salt Rosemary Focaccia

Sea Salt Rosemary Focaccia

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Ingredients for Sea Salt Rosemary Focaccia:

For the dough:
1 1/3 cups warm tap water
2 1/2 teaspoons active dry yeast
3 tablespoons extra-virgin olive oil
3 1/4 cups all-purpose flour
3 teaspoons sea salt
For the topping:
3 tablespoons olive oil
2 teaspoons sea salt (or kosher salt)
3-4 sprigs rosemary, chopped

Sea Salt Rosemary Focaccia

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Directions for Sea Salt Rosemary Focaccia:

In a small bowl, whisk together water, oil and yeast. Set aside.

Sea Salt Rosemary Focaccia
In large mixing bowl, whisk together flour and 3 teaspoons sea salt.

Sea Salt Rosemary Focaccia
Add the yeast mixture to the flour mixture. Stir with a rubber spatula until it is combined.

Sea Salt Rosemary Focaccia
In your stand mixer with the dough hook, mix on low speed for about three minutes. If the dough seems to be too dry, add warm water one teaspoon at a time until you obtain a softer dough.

Sea Salt Rosemary Focaccia
Form the dough into a ball and place into an oiled bowl. Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1.5 hours).

Sea Salt Rosemary Focaccia
Place the dough on a parchment lined pan. (Just about any size pan will work. Thickness of the loaf will vary depending on the pan size.) Pat and press the dough gently until the dough fills the pan completely. Cover the dough with a piece of plastic wrap and let it rise again until doubled in size (about 40-60 minutes).

Sea Salt Rosemary Focaccia
When the dough has doubled in size, remove the plastic wrap. Brush on olive oil and dimple the dough with your fingertips. Sprinkle with remaining salt, pepper and chopped rosemary.

Sea Salt Rosemary Focaccia
Bake for 25 minutes, or until golden on top. Remove from cookie sheet with the parchment paper onto a cutting board. Allow to cool for a few minutes and then proceed to cut and serve the bread.

Sea Salt Rosemary Focaccia

XOXO,

Irina

**Tag  your photos with #sweetsomethingsblog if you make any of our recipes! We’d love to see your food and can’t wait to comment!

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Sea Salt Rosemary Focaccia

 

Simple Sea Salt Rosemary Focaccia

Ingredients

    For the dough:
  • 1 1/3 cups warm tap water
  • 2 1/2 teaspoons active dry yeast
  • 3 tablespoons extra-virgin olive oil
  • 3 1/4 cups all-purpose flour
  • 3 teaspoons sea salt
    For the topping:
  • 3 tablespoons olive oil
  • 2 teaspoons sea salt (or kosher salt)
  • 3-4 sprigs rosemary, chopped
  • Pepper, to taste (optional)

Instructions

  1. In a small bowl, whisk together water, oil and yeast. Set aside.
  2. In large mixing bowl, whisk together flour and 3 teaspoons sea salt.
  3. Add the yeast mixture to the flour mixture. Stir with a rubber spatula until it is combined.
  4. In your stand mixer with the dough hook, mix on low speed for about three minutes. If the dough seems to be too dry, add warm water a teaspoon at a time until you obtain a softer dough.
  5. Form the dough into a ball and place into an oiled bowl. Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
  6. Place the dough on a parchment lined pan. Pat and press the dough gently until the dough fills the pan completely. Cover the dough with a piece of plastic wrap and let it rise again until doubled in size (about 40-60 minutes).
  7. When the dough has doubled in size, remove the plastic wrap. Brush on olive oil and dimple the dough with your fingertips. Sprinkle with remaining salt, pepper and chopped rosemary.
  8. Bake for 25 minutes, or until golden on top. Remove from cookie sheet with the parchment paper unto a cutting board. Allow to cool for a few minutes and then proceed to cut and serve the bread.
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