Focaccia with Rosemary and Sea Salt
Jul 30, 2025 12:39 AM
A classic Focaccia with Rosemary and Sea Salt which is perfect for appetisers or sandwiches.
Once I set about making my own focaccia at home. It was probably the first time I had made bread at home, and just as well because it is the easiest bread you can make. There is no requirement to knead the dough (great for those who don’t have strong wrists or an electric stand mixer), and the toppings are endless.
Focaccia is a yeasted flat bread which originates from Italy.
It is similar in taste and texture to a pizza base, but it is generally thicker and softer than a pizza dough. Although, you could use the focaccia dough to make a very soft and thick pizza dough.
Focaccia is commonly served as a starter or appetiser, and my family likes it best served straight from the oven when the crust is still warm and crispy. Any leftover focaccia can be sliced horizontally to make sandwiches.
Ingredients:
For a Round Focaccia
- 375 g (2 1/2 cups) bread flour
- 1 1/2 teaspoons instant dried yeast
- 1 1/2 teaspoons fine salt
- 2 teaspoons caster sugar (superfine sugar)
- 315 ml (1 1/4 cup) warm water
- 1 tablespoon olive oil, for the dough
- 2–3 tablespoons olive oil, for the pan
For the Toppings
- 2–3 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- sea salt flakes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
250 minutes
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