Rosemary and Sea Salt Focaccia

Rosemary and Sea Salt Focaccia

Makes 1 (13 x 9 Inch) Rectangular Pan


For Baking: 



  • To proof yeast, combine yeast and warm water and set aside for 10 minute
  • Add flour, salt, and oil into a large bowl and stir
  • Add half the yeast mixture and stir
  • Continue to add the yeast mixture until the dough begins to come together into a shaggy ball
  • Dump the dough mixture onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and pliant
  • Oil a large boil with  Cucina Antica Extra Virgin Olive Oil (2 tablespoons) and place the dough inside, rolling around to ensure all sides are lightly coated
  • Cover with a kitchen towel and place in a warm spot to rise until doubled in size, about an hour
  • While the dough is rising, lightly oil a 13 X 9 inch baking sheet with sides
  • Dump the risen dough into the pan, punching it down to deflate
  • Press the dough evenly over the bottom of the pan. Cover with a kitchen towel and let rise for another 20 or 30 minutes or until the dough dimples when pushed with your fingertip
  • Dimple the top of the focaccia, pressing lightly with your fingertips
  • Drizzle olive oil over the top turning the pan carefully to allow the oil to roll into the indentations
  • Sprinkle coarse sea salt and rosemary over the top of your focaccia and let rise for another 15 minutes while you preheat the oven to 425 degrees F
  • Bake for 20 to 25 minutes until golden brown
  • Serve with extra-virgin olive oil, combined with a splash of balsamic vinegar, and salt & pepper to taste

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