Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm water (about 110°F)
- 3 tablespoons olive oil, divided
- 1 teaspoon fresh rosemary, chopped (optional)
- Coarse sea salt, for topping
Feel free to substitute rosemary with thyme or oregano if you prefer, and adjust the toppings to your family’s taste.
Instructions
- In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 5 minutes until it becomes frothy. This is your yeast proofing, a moment that always feels like a little bit of kitchen magic.
- In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and 2 tablespoons of olive oil. Mix until a sticky dough forms.
- Turn the dough onto a lightly floured surface. Knead for about 5-7 minutes until smooth and elastic. Remember, this is your time to enjoy the rhythm of baking, letting your mind wander as your hands work.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 400°F (200°C). Gently punch down the dough to release air bubbles, then press it into a greased 9-inch round cake pan. Use your fingers to dimple the surface.
- Drizzle the remaining olive oil over the dough, sprinkle with chopped rosemary and coarse sea salt.
- Bake for 20-25 minutes, or until golden brown. The aroma will fill your kitchen with a warmth that’s reminiscent of family gatherings and shared stories.
- Let the focaccia cool slightly before slicing. This is the hardest step—waiting while the bread cools enough to handle!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International