Easy Homemade Rosemary Olive Oil Focaccia
A simple, no-knead focaccia with fragrant rosemary and rich olive oil, perfect for beginners. Its golden, crispy crust and airy interior make it an impressive yet effortless bread for any meal.
Ingredients
Ingredients
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp salt
- 1 cup warm water about 110°F
- 1/3 cup extra-virgin olive oil divided, plus more for drizzling
- 2 tbsp fresh rosemary chopped, or 2 tsp dried
- 1 tsp flaky sea salt for topping
Notes
Storage: Store cooled focaccia in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in a 350°F oven for 5-10 minutes to refresh. Make-Ahead: The dough can be prepared and left to rise in the refrigerator for up to 24 hours before baking. Variations: Add a sprinkle of garlic powder, sun-dried tomatoes, or olives before baking. Serving Suggestion: Perfect for dipping in olive oil and balsamic vinegar, or as a side to soups and salads.