Classic rosemary focaccia bread

Ingredients (1 large focaccia)

Dough

• 3½ cups all-purpose flour (or bread flour)

• 1½ tsp salt

• 1 tbsp sugar or honey

• 2¼ tsp instant yeast (1 packet)

• 1¼ cups warm water (not hot)

• ¼ cup extra-virgin olive oil

Topping

• 3 tbsp extra-virgin olive oil

• 2 tbsp fresh rosemary, chopped

• 1 tsp flaky sea salt

• Optional: sliced olives, cherry tomatoes, or garlic

 Instructions

1. Make the Dough
   In a large bowl, combine warm water, sugar, and yeast. Let sit 5 minutes until foamy.
   Add flour, salt, and olive oil. Mix until a sticky dough forms.

2. Knead & First Rise
   Knead 6–8 minutes by hand (or 4–5 minutes in a mixer) until smooth and elastic.
   Place dough in an oiled bowl, cover, and let rise 1–1½ hours, until doubled.

3. Shape the Focaccia
   Grease a baking pan generously with olive oil.
   Stretch dough into the pan. Cover and rest 20–30 minutes.

4. Dimple & Top
   Preheat oven to 220°C / 425°F.
   Press fingertips deep into the dough to create dimples.
   Drizzle with olive oil, sprinkle rosemary and sea salt, add optional toppings.

5. Bake
   Bake 20–25 minutes, until golden brown and crisp on top.

6. Finish
   Brush with extra olive oil while hot. Cool slightly before slicing.

 Mediterranean Serving Ideas

• Dip in olive oil + balsamic

• Serve with hummus, labneh, or tzatziki

• Use for sandwiches or panini

• Pair with soups, salads, or mezze

 Pro Tips

• For extra softness: replace ¼ cup water with milk

• For crispy base: place pan on lower oven rack

• Best flavor: let dough cold-ferment overnight in fridge