Classic Rosemary SeaSalt Focaccia Bread My GoTo Easy Recipe - Food55

Name: Classic Rosemary SeaSalt Focaccia Bread My GoTo Easy Recipe - Food55
Total time: 195 min
Ingredients: 3 cups (360 g) bread flour (or all-purpose flour); 1 1/4 cups + 2 tbsp (270 ml / 270 g) lukewarm water (about 95–105°F / 35–40°C); 2 tsp (7 g) instant dry yeast (or 2 1/4 tsp / 7 g active dry yeast); 1 tsp (6 g) fine sea salt; 3 tbsp (45 ml) extra-virgin olive oil (for the dough); 2–3 tbsp (30–45 ml) extra-virgin olive oil (for the pan and surface); 1 tsp (approx. 4–6 g) flaky sea salt (for finishing); 1–2 tbsp fresh rosemary leaves, chopped (or several sprigs lightly pressed on top); Optional: 1 small garlic clove, thinly minced; Optional: 10–12 cherry tomatoes, halved; Optional: 4–6 kalamata olives, halved; Optional: 1/2 small red onion, thinly sliced

food55.com

My classic Rosemary SeaSalt Focaccia Bread pillowy olive oilkissed and easy enough for weeknights Tips for highhydration dough and overnight flavortry it

View Original

Share this recipe:

Ingredients

3 cups (360 g) bread flour (or all-purpose flour)
1 1/4 cups + 2 tbsp (270 ml / 270 g) lukewarm water (about 95–105°F / 35–40°C)
2 tsp (7 g) instant dry yeast (or 2 1/4 tsp / 7 g active dry yeast)
1 tsp (6 g) fine sea salt
3 tbsp (45 ml) extra-virgin olive oil (for the dough)
2–3 tbsp (30–45 ml) extra-virgin olive oil (for the pan and surface)
1 tsp (approx. 4–6 g) flaky sea salt (for finishing)
1–2 tbsp fresh rosemary leaves, chopped (or several sprigs lightly pressed on top)
Optional: 1 small garlic clove, thinly minced
Optional: 10–12 cherry tomatoes, halved
Optional: 4–6 kalamata olives, halved
Optional: 1/2 small red onion, thinly sliced