Focaccia with Rosemary Made Easy

Ingredients 0/7

Step 1

Combine 5 tablespoons of warm water with the yeast and sugar in a big bowl. Let it sit for about 10 minutes until it gets foamy and creamy. Next, add the flour and 1/4 teaspoon of salt to the yeast mixture and stir everything together. If the dough feels too dry, add a tablespoon of water at a time until it all comes together into a soft dough. Turn the dough out onto a lightly floured surface and knead it for about 4 to 6 minutes until it feels springy and smooth.

Step 2

Lightly oil a large bowl, place the dough inside, and roll it around so it gets coated with oil. Cover the bowl with a damp cloth and let the dough rise in a warm spot until it has doubled in size, which usually takes about 30 minutes. While the dough is rising, preheat your oven to 465°F (240°C) and grease a baking sheet.

Step 3

Once the dough has risen, gently punch it down and turn it back onto a floured surface. Knead it just a little, then press or roll it out into a rectangle or circle, depending on your pan. Transfer it to the greased baking sheet. Brush the top with the remaining oil, then use your fingertips to dimple the dough all over. Sprinkle fresh rosemary leaves and a pinch of salt on top.

Step 4

Bake the focaccia in the hot oven for about 10 minutes if you want it light and fluffy, or closer to 20 minutes if you prefer a crispier, golden crust. Keep an eye on it so it doesn’t overcook. Once it’s done, let it cool slightly before slicing and enjoying!