Go Back
+ servings

Focaccia Genovese with Rosemary

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings 6
Calories 96

Ingredients

  • 1 cup lukewarm water
  • 1 tsp active dry yeast
  • 2-1/2 cups all-purpose flour + more for kneading
  • 1 tsp turbinado or raw sugar
  • 1-1/2 tsp sea salt
  • 1-1/2 Tbsp extra virgin olive oil + more for coating the bowl pan, and bread
  • 1-1/2 tsp kosher or coarse salt
  • 2 Tbsp fresh rosemary leaves

Instructions

  • Do you have all your ingredients ready? Great! Let's begin.
  • In a large mixing bowl, gently whisk together the warm water and the yeast. Sprinkle the sugar all over the top of the mixture. Set this aside for approximately 5 minutes or until the yeast starts to bubble as it consumes the sugar.
  • Stir the salt and oil into the water and yeast. Add the flour and stir until well combined and you can form the dough into a slightly sticky ball.
  • Lightly dust a flat surface with flour. Place the dough on the surface and knead it, using the heels of your hands, for about 5 minutes until it is elastic. You can dust your hands with flour as needed if the dough is too sticky.
  • Lightly coat the bowl that the dough was mixed in with some olive oil. Return the kneaded dough to the bowl and flip it over so that the entire ball is coated in oil. Cover the bowl with either a clean dish towel or plastic wrap. Place the bowl in either a turned-off oven or a microwave and leave it alone for an hour or until it has doubled in size.
  • Lightly oil a rimmed sheet pan. Punch the risen dough down once and place it on the sheet pan. Using your fingers, press the dough out to fit into the pan in an even layer. It will spring back at times, so be patient. Set the pan aside for about 30 minutes so the bread can rise again.
  • Preheat your oven to 350°F. While the oven is heating, make dimples or little pockets in the dough surface with your fingers. Then, sprinkle the coarse salt all over the dough. Drizzle a little olive oil over the dough. Add 1/2 of the rosemary leaves to the top of the dough.
  • Place the bread in the oven and bake until golden brown, approximately 18 minutes.
  • Remove the bread from the oven and sprinkle the rest of the rosemary leaves on the bread. Allow the bread to cool for just a few minutes on a wire rack.
  • Transfer to a cutting board and slice into squares with a pizza cutter or large sharp knife. Enjoy while still warm.

Video

Nutrition

Calories: 96kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 391mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg