This classic rosemary focaccia recipe is adapted from Kalurah Street Grill to be more home baking friendly. It's a great snack, a crowd pleaser, and super easy to make!
18gramssalt(about 3½ teaspoon + more for sprinkling)
35gramsolive oil(about 3 tablespoon + more for drizzling and brushing)
2Tablespoonsrosemary, roughly chopped
Instructions
Stir the active dry yeast into the warm water and let it sit for about 5 minutes or until the yeast dissolves.
In a stand mixer, attached with a dough hook, mix together flour and salt.
With the mixer on low speed, add the water with dissolved yeast into the flour.Once the dough starts to come together, drizzle in the olive oil and keep kneading until the dough is one cohesive ball.*Scrape down the sides of the bowl as needed.*
Increase the kneading speed to medium low and knead for another 10 minutes until the dough is supple and no longer sticks to the sides of the bowl.
Transfer dough to a clean bowl, generously greased with olive oil. Cover and let proof in a warm area until doubled, about an hour.
Once the dough has doubled, punch the dough down and fold it onto itself a couple of times.Transfer the dough to a generously olive oil greased ½ sheet pan and flatten it with your hands. Let the dough relax for about 10-15 minutes.
Gently pull and stretch the dough to cover the entire sheet pan*. The dough will be about an inch tall. Cover the dough with an oiled plastic wrap and let it proof at room temperature until doubled in height, about 45 minutes to an hour.*If your dough keeps pulling back or has a lot of resistance, let it rest 5-10 minutes more.*
Preheat your oven to 350°F.
Once the dough has doubled, use your fingers to make the classic indentations on the entire focaccia. Drizzle it with olive oil and brush it to distribute the oil more evenly. Sprinkle salt and chopped rosemary on the focaccia.
Bake the focaccia for about 30-40 minutes or until the bread is cooked through with an internal temperature of 190°F and is mostly golden brown all across the top.
Remove the focaccia from the oven and brush the top with a thin layer of olive oil. Let it cool for a few minutes, then remove the focaccia from the sheet pan.
Let it cool completely on a wire cooling rack or enjoy while it's warm!