Easy Rosemary Focaccia

If you haven't tried your hand at yeast bread, this simple recipe for rosemary and olive oil focaccia bread is a good place to start.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 299 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon white sugar
• 2 ½ teaspoons active dry yeast
• 2 tablespoons olive oil, divided
• ¼ teaspoon salt, or more to taste
• 3 sprigs fresh rosemary, leaves stripped
• 5 tablespoons warm water (110 degrees F/45 degrees C), or more as needed

Recipe Instructions

Step 1

Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.

Step 2

Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.

Step 3

Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Step 4

Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.

Step 5

Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.

Step 6

Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.