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No. 0407 Italian Free recipe

Sea Salt and Rosemary Focaccia

A soft, airy focaccia pooled with olive oil and pressed full of deep dimples that catch rosemary, garlic slivers and crunchy sea salt. The underside fries to a crisp golden crust while the inside stays pillowy and moist. An almost hands-off, no-knead dough makes this a reliable bake for any gathering.

4.6 from 21 cooks

Golden dimpled focaccia with rosemary needles baked in a parchment-lined ceramic dish
Photo: George Piskov on Pexels
Prep
20 min
Cook
25 min
Total
45 min
Serves
8
Level
Easy
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Method 7 steps

  1. Stir the flour, water, yeast and fine salt into a sticky dough, cover and refrigerate 8 to 24 hours.

  2. Pour 3 tbsp olive oil into a parchment-lined 9 by 13-inch baking dish, add the dough and turn it to coat.

  3. Let it rise at room temperature for 2 to 3 hours, until puffy and nearly filling the dish.

  4. Preheat the oven to 450 F. Drizzle the remaining oil over the top and press your oiled fingers straight down to the bottom to make deep dimples all over.

  5. Scatter the rosemary needles, garlic slices and flaky salt over the surface.

  6. Bake 22 to 25 minutes, until the top is golden brown and the underside is crisp when lifted with a spatula.

  7. Cool 10 minutes in the dish, then lift out and cut into squares.

Tap a step to mark it done.

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