Focaccia Al Rosmarino

Focaccia al Rosmarino is a classic Italian flatbread infused with olive oil and fresh rosemary, featuring a soft, airy interior and a crispy golden crust. Perfect as a side dish or appetizer!

Servings: 8 slices

Total Time: 2 hours (including dough rising)

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Ingredients:

For the Dough:

• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 cup warm water (110°F or 45°C)
• 2 ½ cups all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon sugar

For Topping:

• 2 tablespoons olive oil (for brushing)
• 1 tablespoon fresh rosemary leaves
• ½ teaspoon coarse sea salt

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Instructions:

Step 1: Prepare the Dough

1. Activate the Yeast: In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
2. Mix the Dough: In a large bowl, combine flour and salt. Add yeast mixture and 2 tablespoons olive oil. Stir until a dough forms.
3. Knead: Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.
4. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

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Step 2: Shape and Bake

1. Preheat Oven: Set to 425°F (220°C).
2. Shape the Dough: Punch down the risen dough and spread it onto a greased baking sheet or cast-iron pan, forming a ½-inch thick oval or rectangle.
3. Dimple the Surface: Use your fingertips to press small dimples all over the dough.
4. Add Toppings: Brush with olive oil, sprinkle with sea salt, and scatter rosemary leaves evenly.
5. Final Rise: Let the dough rest for 20 minutes.
6. Bake: Place in the oven and bake for 18–22 minutes until golden brown.
7. Serve: Drizzle with extra olive oil if desired and enjoy warm!

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Nutritional Values (Per Slice, 8 Servings)

• Calories: 190 kcal
• Protein: 4g
• Carbohydrates: 30g
• Fat: 6g
• Sodium: 280mg
• Fiber: 1g