Rosemary Focaccia
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Rosemary focaccia is an Italian olive-oil bread made from a high-hydration dough that is proofed twice, dimpled with fingertips, topped with rosemary, minced garlic, and flaky salt, and baked at 220 degrees Celsius.
Read more
The wetter the dough, the better the signature open crumb and chewy interior develop, so resisting the urge to add extra flour during handling is important. A sixty-minute first proof followed by a thirty-minute second proof gives the yeast enough time to produce the gas that creates a light, airy structure. Generous olive oil pooled in the dimples essentially fries the surface during baking, creating crisp pockets across the top. Cooling for ten minutes after baking lets steam escape and sharpens the contrast between the crunchy crust and the moist, pillowy crumb inside.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Warm 220 ml water until just lukewarm, then dissolve 5 g dry yeast and 5 g sugar in it.
Let it stand for 5 minutes, and use it once small bubbles appear on the surface.
- 2Season
Mix 300 g bread flour and 6 g salt evenly in a bowl.
Add the yeast water and 1 tablespoon olive oil, then mix until no dry flour remains, keeping the dough sticky instead of adding extra flour.
- 3Control
With the dough still sticky, fold it up and over itself with a hand or spatula for about 8 minutes.
When the surface looks slightly smoother, cover it and proof in a warm spot for 60 minutes.
- 4Step
Coat the pan with 1 tbsp olive oil and transfer the dough.
Ease it toward the edges without forcing it, letting it rest as needed, then proof for another 30 minutes.
- 5Season
Dip your fingers in the remaining 2 tbsp olive oil and press dimples almost to the bottom.
Spread the remaining oil, 8 g chopped garlic, 1 tbsp rosemary, and 0.5 tsp flaky salt evenly over the dough.
- 6Heat
Bake in a preheated 220C oven for 22 to 25 minutes.
Remove it when the edges and top are golden, cool for 10 minutes so steam can escape, then slice while the crust stays crisp.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- A dimpled rosemary focaccia is baked with olive oil, fresh herbs, and coarse sea salt.
- Finish cue
- Remove it when the edges and top are golden, cool for 10 minutes so steam can escape, then slice while the crust stays crisp.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 9 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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