Is there anything better than warm focaccia straight out of the oven? I think not!
I hesitated posting this because there are a million focaccia recipes on the internet and they’re all mostly the same BUT my dad kept raving about how this was the best focaccia he’s ever had and I think that’s largely due to the insane amount of sea salt and rosemary on top so I decided to go ahead and post this because that’s what makes my focaccia different: I like an obscene amount of sea salt and rosemary on my focaccia. As in, four times the amount of rosemary that most recipes call for.
Focaccia is not at all hard to make. It’s way easier than, say, a traditional loaf. If you’re a novice bread baker, give this recipe a try to boost your confidence. It’s a great bread to bake in the summertime too, if you live in a hot climate like I do, because it only bakes for about twenty minutes, compared to the hour+ that make loaves spend in the oven.
I really could look at photos of this focaccia all day. Hell, I might make one of these photos my phone background just to calm me down on stressful days. just look at the sea salt flecks. That’s the amount of sea salt you want on your focaccia. The recipes says 1 Tbsp but that’s a total guess. Don’t measure. Just pour some sea salt in your hand and then sprinkle the dough until it looks thoroughly flecked with sea salt. Ditto for rosemary. You want to make sure you get some in every single bite!
I love to make focaccia when I’m making my Heirloom Bolognese. There’s something about bolognese that just begs to have every last bit slopped up with warm focaccia. It’s the perfect Sunday supper in my opinion because the bolognese simmers for hours and the focaccia makes your house smell wonderful.
I love focaccia dipped in really fabulous oil. For my birthday, my mom got me a BR Cohn Winery gift card, one of the vineyards I had the pleasure of touring on my Winter Weekend in the Wine Country. In addition to wine, I ordered a bottle of their “famous” dipping oil and WOW. It’s heaven with this focaccia. It’s a simple mix of olive oil (made from olives grown at BR Cohn), balsamic, and herbs, and it is just divine.
The only downside is that it’s really best the first day that you make it so gobble up a ton on day one. It’s also delicious leftover for sandwiches!
1 3/4 cup warm water (100-110 degrees F)
1 packet active dry yeast (not instant)
1 Tbsp sugar
5-6 cups flour
1 Tbsp salt
1/2 cup olive oil
8 sprigs rosemary
1 Tbsp course sea salt
- Whisk together yeast and sugar with warm water in a small bowl until dissolved. Let sit for ten minutes or until foamy. If yeast is not foamy, start over.
- Whisk together five cups of flour with 1 Tbsp of salt in the bowl of a stand mixer. Add yeast mixture and 1/2 cup olive oil and mix with the dough hook attachment on low speed until the dough comes together. Add additional flour if the dough is too sticky. Mix on medium speed for 5-6 minutes until the dough is smooth.
- Knead the dough by hand on a flour surface until it comes together in a ball.
- Coat the inside of the mixing bowl with a bit of olive oil and return dough to bowl. Cover with a damp towel and place in a warm place, like a sunny windowsill, for 1-2 hours or until the dough has doubled in size.
- Coat a large jelly roll sheet (a rimmed baking sheet) with 1/4 cup of olive oil. Transfer dough to baking sheet and gently spread it out using your hands until it’s dimpled and completely fills the pan. Cover the pan with a damp towel and let dough rise until doubled, about one hour.
- Preheat the oven to 425 degrees.
- Sprinkle focaccia with at least 1 Tbsp course sea salt and chopped rosemary. You want sea salt and rosemary in every bite! Drizzle with a bit of olive oil and pop in the oven for 18-22 minutes or until golden brown.
- Let cool in the pan for 10-15 minutes, then transfer to a cutting board to slice. Enjoy!
I hope you love this as much as I do!