Save A festive, aromatic Italian bread with a golden crust and a soft, pillowy interior, topped with fragrant rosemary sprigs and sea salt perfect for holiday gatherings.
This bread always brings a warm holiday feeling to our table and fills the kitchen with wonderful aromas.
Ingredients
- Dough: 500 g (4 cups) bread flour, 350 ml (1½ cups) warm water (about 40°C/105°F), 10 g (2 tsp) fine sea salt, 7 g (2¼ tsp) instant dry yeast, 2 tbsp extra virgin olive oil
- Topping: 3 tbsp extra virgin olive oil, 2 tbsp fresh rosemary sprigs, 1½ tsp flaky sea salt
Instructions
- Step 1:
- In a large mixing bowl, combine the bread flour and salt.
- Step 2:
- In a separate small bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until foamy.
- Step 3:
- Pour the yeast mixture and olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms.
- Step 4:
- Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Step 5:
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Step 6:
- Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Step 7:
- Punch down the risen dough and transfer it to the prepared baking sheet. Stretch and pat into a rectangle (about 30 x 20 cm).
- Step 8:
- Use your fingertips to dimple the surface deeply. Drizzle evenly with olive oil and scatter rosemary sprigs and flaky sea salt on top.
- Step 9:
- Cover loosely and let rise for 30 minutes.
- Step 10:
- Bake for 22–25 minutes or until deep golden brown and crisp on top.
- Step 11:
- Cool slightly, slice, and serve warm.
Save Gathering around this bread creates joyful moments with family and friends during the holidays.
Notes
For a festive touch add halved cherry tomatoes or thinly sliced olives before baking. Best enjoyed fresh, but can be reheated. Pairs beautifully with olive oil and balsamic vinegar for dipping or alongside cheeses and cured meats.
Required Tools
Large mixing bowl, wooden spoon, measuring cups and spoons, baking sheet, parchment paper, kitchen towel
Nutritional Information
Calories 220, Total Fat 7 g, Carbohydrates 34 g, Protein 5 g per serving
Save This focaccia will be the star of your holiday table every year fresh and fragrant.
Recipe FAQs
- → What makes this focaccia soft inside?
The dough is kneaded until smooth and elastic, and the olive oil adds richness, resulting in a soft, pillowy interior.
- → How does rosemary affect the flavor?
Fresh rosemary sprigs impart an aromatic, piney note that complements the bread’s savory profile.
- → Can I add toppings before baking?
Yes, adding halved cherry tomatoes or sliced olives before baking enhances the bread’s flavor and visual appeal.
- → What is the best way to serve focaccia warm?
Slice after cooling slightly and serve with olive oil, balsamic vinegar, cheeses, or cured meats for a complete experience.
- → How long does the dough need to rise?
The dough rises twice: first for about an hour until doubled, then a second 30-minute rise after shaping and topping.