Save A festive, aromatic Italian bread with a golden crust and a soft, pillowy interior, topped with fragrant rosemary sprigs and sea salt perfect for holiday gatherings.
This bread always brings warmth and joy to our holiday table. The aroma fills the entire house and makes the celebration even more special.
Ingredients
- Dough: 500 g (4 cups) bread flour, 350 ml (1½ cups) warm water (about 40°C/105°F), 10 g (2 tsp) fine sea salt, 7 g (2¼ tsp) instant dry yeast, 2 tbsp extra virgin olive oil
- Topping: 3 tbsp extra virgin olive oil, 2 tbsp fresh rosemary sprigs, 1½ tsp flaky sea salt
Instructions
- Step 1:
- In a large mixing bowl, combine the bread flour and salt.
- Step 2:
- In a separate small bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until foamy.
- Step 3:
- Pour the yeast mixture and olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms.
- Step 4:
- Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Step 5:
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Step 6:
- Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Step 7:
- Punch down the risen dough and transfer it to the prepared baking sheet. Stretch and pat into a rectangle (about 30 x 20 cm).
- Step 8:
- Use your fingertips to dimple the surface deeply. Drizzle evenly with olive oil, and scatter rosemary sprigs and flaky sea salt on top.
- Step 9:
- Cover loosely and let rise for 30 minutes.
- Step 10:
- Bake for 22–25 minutes, or until deep golden brown and crisp on top.
- Step 11:
- Cool slightly, slice, and serve warm.
Save Baking this bread together became a cherished family tradition, the kitchen filled with laughter and the irresistible smell of fresh focaccia.
Notes
For a festive touch add halved cherry tomatoes or thinly sliced olives before baking. Best enjoyed fresh but can be reheated. Pairs beautifully with olive oil and balsamic vinegar for dipping or alongside cheeses and cured meats.
Required Tools
Large mixing bowl, wooden spoon, measuring cups and spoons, baking sheet, parchment paper, kitchen towel
Nutritional Information
Calories 220. Total Fat 7 g. Carbohydrates 34 g. Protein 5 g per serving.
Save This focaccia bread elevates any holiday meal with its aromatic flavor and delightful texture.
Recipe FAQ
- → What type of flour is best for this bread?
Bread flour is recommended as it has higher protein content, which helps create a chewy and elastic dough.
- → How do I know when the dough has risen enough?
The dough should double in size after rising, appearing puffy and airy to the touch.
- → Can I add other toppings besides rosemary?
Yes, halved cherry tomatoes or thinly sliced olives can be added before baking for extra flavor and color.
- → What temperature should the oven be set to?
Preheat the oven to 220°C (425°F) for an optimal golden and crisp crust.
- → What is the best way to serve this bread?
Serve warm with olive oil and balsamic vinegar for dipping, or alongside cheeses and cured meats.
- → How can I store leftover bread?
It is best enjoyed fresh but can be stored in an airtight container and reheated before serving.