Rosemary and Sea Salt Focaccia

A light, pillowy Italian flatbread infused with fresh rosemary, sea salt, and extra virgin olive oil.

Baking Vegetarian Italian Side Dish Bread

Estimated Nutrition

Calories

323.5

kcal / serving

2588 kcal total

Carbs

48.1g

per serving

384.4 g total

Fat

11.6g

per serving

92.5 g total

Protein

6.8g

per serving

54.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Fast-Acting Dried Yeast

1 sachet

GrainsCereals

500

Strong White Bread Flour

Plus extra for dusting

Liquids

150

Water

Warm

NutsSeeds

tsp

Salt

bunch

Rosemary

Fresh

pinch

Sea Salt

Large pinch for topping

OilsFats

Olive Oil

Plus extra for drizzling

Vegetable Oil

For oiling clingfilm

Method

Sprinkle with sea salt and bake in the top third of the oven for 25 to 30 minutes.

Press deep holes into the dough every 4cm and insert 3cm rosemary sprigs.

Let the dough rise for one hour until doubled in size.

Dust a large flat baking tray with flour.

Drizzle with extra olive oil and cool on the tray.

Preheat the oven to 200°C.

Shape the dough into a 30cm x 20cm oval on the baking tray and cover with oiled clingfilm.

Knead the dough for 10 minutes by hand or 5 minutes with a mixer until stretchy and springy.

Mix flour, salt, yeast, olive oil, and up to 250ml warm water in a bowl to form a soft dough.