Savory Rosemary Focaccia: A Simple and Delicious Recipe

Ingredients

• A generous splash of warm water, around 110 degrees F or 45 degrees C, could require a tad more
• Approximately 2 ½ teaspoons of lively active dry yeast
• A hint of sweetness with 1 teaspoon of white sugar
• 2 cups of versatile all-purpose flour
• A dash of salt, about ¼ teaspoon, adjust to your liking
• Divided into 2 tablespoons of luscious olive oil
• 3 fragrant sprigs of fresh rosemary, ready for their leaves to be delicately stripped

Step 1

In a spacious bowl, blend 5 tablespoons of warm water with yeast and sugar, and let it rest for around 10 minutes until it turns creamy. Add flour and a pinch of salt into the yeast mix, stirring thoroughly until a dough forms. If needed, incorporate a tablespoon of water at a time until the dough is well-mixed. Transfer the dough onto a floured surface and knead for 4 to 6 minutes until it springs back.

Step 2

Prepare a generously oiled large bowl, place the dough inside, ensuring it's coated with oil. Cover it with a moist cloth and allow it to rise in a cozy spot until it doubles in size, approximately 30 minutes.

Step 3

Meanwhile, preheat your oven to 465 degrees F (240 degrees C) and grease a baking sheet. Once the dough has risen, gently deflate it and place it on a floured surface. Give it a quick knead, then shape it into a sheet and transfer it to the prepared baking sheet. Brush the dough with the remaining oil, create dimples on its surface using your fingertips, and sprinkle with rosemary leaves and a bit of extra salt for added flavor.

Step 4

Bake the focaccia in the preheated oven until it reaches your preferred level of crispness, around 10 minutes for a light and airy texture or 20 minutes for a crunchier, darker crust. Enjoy your freshly baked focaccia!