- 1 1/3 cup warm water (about 110°F)
- 2 teaspoons sugar or honey
- 1 (0.25 ounce) package active-dry yeast
- 3 1/2 cups all purpose flour
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 teaspoons flaky sea salt, plus extra for sprinkling
- 2 sprigs fresh rosemary
Look, we all want to become master bakers. We spend hours on our phones, scrolling through endless Instagram photos of perfect sourdough loaves and beautifully braided challah bread. Clearly, the people who make these works of art have studied for decades and are blessed with some kind of superhuman powers. Too bad we’ll never be able to bake like them. But what if you could? What if we told you there was a recipe for a delicious, beautiful bread that was so easy to make any beginner chef could master it?
Introducing rosemary herbed focaccia! This bread is perfectly soft and fluffy, while still being satisfyingly chewy. It’s sprinkled with a lot of delicious-smelling fresh rosemary and good, crunchy sea salt. Drizzle it with a little olive oil right before serving, and you’ve got a bread that will rival even the finest Instagram food blogger! If this is your first time working with yeast in bread, don’t be scared!
This recipe is a great jumping-off point for people who are new to working with yeast. Plus, this recipe walks you through every step of the process, so there’s absolutely nothing to be worried about! You’ll be amazed that something so easy to make could taste so delicious!
- Add warm water (about 110°F) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine.
- Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
- Set the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes.
- Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.
- Place in a warm location and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
- Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick.
- Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
- Preheat oven to 400°F. Transfer the dough to a large parchment-covered 9 x 13-inch baking dish.
- Use your fingers to poke deep dents all over the surface of the dough. rizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
- Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.