Italian Rosemary Focaccia — Soft Bread with a Crunchy Crust

Focaccia is one of Italy’s most beloved breads: a golden, crunchy crust, a soft crumb full of air pockets and the wonderful aroma of rosemary and extra virgin olive oil. It’s easy to make at home and pairs beautifully with main dishes, salads, or simply enjoyed warm with a drizzle of olive oil.

Ingredients (for 1 baking tray, ~8 servings)

• 500 g type 00 flour (or all-purpose flour)
• 7 g active dry yeast (about 2 teaspoons) — or 15 g fresh yeast
• 10 g sugar (1 teaspoon)
• 10 g salt (2 teaspoons)
• 350 ml lukewarm water
• 60 ml extra virgin olive oil (plus oil for the tray)
• 2–3 sprigs of fresh rosemary
• Coarse sea salt for the top

Preparation

1. Activate the yeast: dissolve the sugar and yeast in the lukewarm water and let it sit for 10 minutes until foamy.
2. Mix the flour with the salt in a large bowl; add the yeast water and 40 ml of olive oil and mix until a dough forms.
3. Knead the dough 8–10 minutes by hand (or 6 minutes in a mixer) until smooth and elastic.
4. Oil a bowl, place the dough inside, cover and let it rise in a warm place for about 1 hour, until doubled.
5. Oil the baking tray generously, stretch the dough with your fingers, cover and let it rest another 30 minutes.
6. Preheat the oven to 220°C. Press the dough with your fingertips to create the characteristic dimples, brush with the remaining oil and scatter the fresh rosemary and coarse salt.
7. Bake 20–25 minutes, until the surface turns golden and crunchy.
8. Let it cool slightly in the tray, drizzle with a little olive oil and serve warm.

Time and servings: 30 minutes prep + 1 hour 30 minutes rising, 20–25 minutes baking. Servings: 8.