Classic Rosemary SeaSalt Focaccia Bread My GoTo Easy Recipe

Name: Classic Rosemary SeaSalt Focaccia Bread My GoTo Easy Recipe
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

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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