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Rosemary & Sea Salt Focaccia bread

Christmas Rosemary & Sea Salt Focaccia Bread

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Prep Time 15 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Appetizer, Side Dish
Cuisine Italian
Servings 8

Equipment

  • Large Mixing Bowl For proofing and mixing the dough.
  • Stand mixer with dough hook (optional) Speeds up the kneading process, but hand mixing works fine.
  • 9x13-inch baking pan or sheet pan Gives the bread structure and defines the loaf shape. A cast iron pan also works beautifully for a crisper crust.
  • Plastic wrap or a damp towel To cover the dough during proofing.
  • Pastry brush or your hands For applying olive oil and massaging the top before baking.

Ingredients
  

For the Dough

  • 4 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 1 1/2 teaspoons kosher salt
  • 1 3/4 cups warm water about 110°F
  • 1 tablespoon sugar
  • 1/4 cup extra-virgin olive oil plus more for coating the pan and drizzling

For the Topping

  • 2 tablespoons fresh rosemary finely chopped (or 1 tablespoon dried)
  • 1 1/2 teaspoons flaky sea salt like Maldon
  • 2 tablespoons olive oil for brushing the top

Optional Garnishes

  • Cracked black pepper
  • Roasted garlic cloves
  • Cherry tomatoes halved
  • Grated Parmesan or Asiago cheese for a more decadent version

Instructions
 

Activate the Yeast

  1. In a small bowl, combine warm water, sugar, and yeast. Stir and let it sit for about 5–10 minutes until it becomes foamy. This means the yeast is alive and ready to work its magic.

Mix the Dough

  1. In a large mixing bowl, whisk together the flour and salt. Add the activated yeast mixture and olive oil. Stir with a wooden spoon or use a stand mixer fitted with a dough hook to bring the dough together. It will be sticky—that’s good.

First Rise

  1. Oil another bowl lightly and transfer the dough into it. Cover with plastic wrap or a damp towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape the Dough

  1. Drizzle olive oil generously onto your baking pan. Transfer the dough onto the pan and use your hands to gently stretch and press it to fit the pan. Don’t worry if it doesn’t reach all the way—it’ll spread as it rises again.

Second Rise

  1. Cover the dough again and let it rest for 30 minutes. It will puff up noticeably.

Preheat and Prep

  1. Preheat your oven to 425°F (220°C). Just before baking, use your fingers to create dimples all over the surface of the dough—press deep but don’t puncture it. Drizzle with more olive oil, sprinkle evenly with chopped rosemary and flaky sea salt. Add any optional garnishes now.

Bake

  1. Bake for 22–25 minutes, or until the top is golden brown and crisp, and the bottom sounds hollow when tapped.

Cool and Serve

  1. Let the focaccia cool in the pan for 10 minutes before transferring to a wire rack. Serve warm, or at room temperature with a final light drizzle of olive oil.