Imagine sinking your teeth into a warm, golden slice of Italian tradition-where every fragrant bite tells a story of sun-kissed olive groves and coastal breezes.Aromatic Italian Focaccia with Rosemary and Sea Salt Delight is more than just bread; it’s a sensory journey that captures the essence of rustic Mediterranean charm. This simple yet soulful flatbread, dotted with fragrant rosemary and sprinkled with sparkling sea salt, offers a perfect harmony of flavors and textures.
Whether served as a comforting snack, an elegant appetizer, or the star of a casual meal, focaccia invites you to experience Italy’s rich culinary heritage in every mouthful. join us as we explore the history, ingredients, and secrets behind this beloved Italian masterpiece that continues to inspire bakers and food lovers around the world.
the Allure of Rosemary and Sea salt in Conventional Italian Focaccia
Aromatic Italian Focaccia with Rosemary and Sea Salt Delight beckons with its irresistible combination of fragrant herbs, delicate crunch, and pillowy tenderness. Rooted in the rustic kitchens of Liguria, this time-honored bread embodies centuries of Italian tradition where simple ingredients harmonize to create unforgettable flavor. My first encounter with this focaccia was beside the Mediterranean, where the scent of fresh rosemary mingled effortlessly with sun-ripened olives and sea breezes-an experience that inspired this recipe. The distinct allure lies in how fresh rosemary and coarse sea salt elevate the dough, turning humble flour and water into a sensory masterpiece.
Prep and Cook Time
- Planning: 20 minutes
- Rising Time: 1 hour 30 minutes
- Baking Time: 25 minutes
- Total Time: Approximately 2 hours 15 minutes
Yield
Serves 8 generous slices – perfect for sharing as an appetizer or alongside a comforting meal.
Difficulty Level
Easy to Medium: Ideal for home bakers seeking to master traditional focaccia without fuss.
Ingredients
- 3 ½ cups all-purpose flour,sifted
- 1 ¼ cups warm water (about 100°F / 38°C)
- 2 ¼ tsp active dry yeast (one packet)
- 1 tbsp granulated sugar
- 1 tsp fine sea salt
- ¼ cup extra virgin olive oil,plus more for drizzling
- 2 tbsp fresh rosemary leaves,roughly chopped
- Coarse sea salt,for sprinkling on top
Instructions
- Activate the yeast: In a small bowl,whisk together warm water,sugar,and yeast. Let it rest for 5-10 minutes until foamy, signaling the yeast is active.
- Mix the dough: In a large bowl, combine sifted flour and fine sea salt. Create a well in the centre, then pour in the yeast mixture and ¼ cup olive oil. Gently stir with a wooden spoon until a sticky dough forms.
- Knead to perfection: Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. If sticky, sprinkle small amounts of flour gradually to maintain softness.
- First rise: Place the dough in a lightly oiled bowl,turning once to coat. Cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the pan: Drizzle a generous 2 tablespoons of olive oil in a 9×13-inch baking sheet. Gently press the dough into the pan, stretching it to fit, but avoid tearing.
- Second rise: Cover and let the dough rest for 20-30 minutes, allowing it to relax and puff slightly.
- Create dimples and garnish: Using your fingertips, press all over the dough’s surface to create dimples. Drizzle additional olive oil evenly over the top. Sprinkle chopped fresh rosemary and a hearty pinch of coarse sea salt to awaken the layers of flavor.
- Bake: Preheat the oven to 450°F (230°C). Bake the focaccia for 20-25 minutes, turning the pan halfway through if needed, until the crust turns golden brown and crisp.
- Cool and serve: Remove from oven and transfer to a wire rack. Let cool slightly before slicing. Enjoy warm or at room temperature.
Tips for Success
- Olive oil quality: Use a fruity, peppery extra virgin olive oil to mirror authentic Ligurian focaccia and deepen the aromatic profile.
- Herb variations: For added complexity, try mixing rosemary with fresh thyme or oregano. Just ensure herbs are finely chopped.
- Dough texture: A slightly sticky dough creates the tender crumb that contrasts beautifully with a crispy crust; resist adding too much extra flour.
- Make-ahead: Prepare the dough the night before and refrigerate after the first rise. Bring to room temperature before shaping and baking.
- Alternative flours: Incorporate ½ cup whole wheat flour for a nuttier, heartier focaccia, adjusting water quantity as needed.
Serving Suggestions to Elevate Your Aromatic Focaccia Experience
Serve wedges of this dreamy focaccia as an appetizer alongside a vibrant tomato bruschetta or creamy burrata. Its rosemary and sea salt notes pair exquisitely with fresh garden salads drizzled with balsamic glaze. For a satisfying snack, slice horizontally and layer with fresh mozzarella, ripe tomatoes, and basil leaves to craft a rustic sandwich. Drizzling extra olive oil at the table enhances the moist, tender texture and reinforces the Mediterranean vibe.
Garnish plates with sprigs of rosemary and a sprinkle of flaky sea salt to visually echo the focaccia’s signature ingredients, inviting guests to savor each aromatic bite. Pair with herbal teas or a refreshing citrus-infused sparkling water for a balanced, light meal.
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 180 kcal |
| Protein | 5 g |
| Carbohydrates | 25 g |
| fat | 7 g |
For those eager to explore more about the heart of Italian baking, check out our classic Italian breads collection. To deepen your understanding of olive oil’s impact on bread, visit International Olive Council for expert insights.
Q&A
Q&A: Aromatic Italian Focaccia with Rosemary and Sea Salt Delight
Q1: What makes this focaccia truly aromatic and special?
A1: The magic lies in the fresh rosemary and coarse sea salt generously sprinkled atop the dough before baking. Rosemary’s piney, woodsy aroma infuses every bite, while the sea salt adds bursts of briny crunch, elevating this humble bread into an unforgettable sensory experience.
Q2: how does focaccia differ from regular bread or pizza dough?
A2: Focaccia dough is similar to pizza dough but slightly wetter and richer with olive oil. This higher hydration and oil content create a tender crumb with a delectably crisp, golden crust. Unlike pizza, focaccia is typically thicker and baked with toppings pressed gently into the surface rather than fully covered.
Q3: Can I customize the rosemary and sea salt focaccia with other ingredients?
A3: Absolutely! While rosemary and sea salt are the classic duo, focaccia is a versatile canvas. Consider adding thinly sliced garlic, sun-dried tomatoes, olives, or caramelized onions.Just remember to balance flavors and avoid overpowering the delicate herbal notes of the rosemary.
Q4: What type of flour works best for this focaccia recipe?
A4: A high-protein bread flour is ideal for focaccia as it develops more gluten, giving the bread a chewy yet tender structure. However, all-purpose flour can work in a pinch, resulting in a slightly softer texture. For a rustic touch, try mixing in some whole wheat flour.
Q5: How can I ensure my focaccia bakes to perfection?
A5: Key tips include letting the proofed dough rest and rise until visibly puffy,dimple the surface generously with your fingertips to create those iconic pockets,and drizzle olive oil evenly before sprinkling toppings. Bake in a hot oven (around 425°F/220°C) until golden brown. A final drizzle of good-quality olive oil just out of the oven boosts aroma and flavor.
Q6: Is focaccia best eaten fresh,or can it be stored?
A6: Focaccia is heavenly fresh and warm,but it also keeps well for a couple of days at room temperature in an airtight container. For longer storage, freeze sliced focaccia and reheat it gently in the oven to revive its crisp exterior and aromatic charm.
Q7: What occasions or meals pair perfectly with rosemary sea salt focaccia?
A7: this focaccia shines as a snack with a drizzle of extra virgin olive oil, alongside hearty soups and salads, or as a base for creative sandwiches. Its rustic elegance also makes it a welcome guest at casual gatherings or an everyday comfort bread infused with Mediterranean sunshine.
Q8: Can I make focaccia without fresh rosemary?
A8: While fresh rosemary provides the best fragrance and texture, dried rosemary can stand in if fresh is unavailable. Use a smaller amount and sprinkle it evenly so it rehydrates and doesn’t turn too woody during baking. Alternatively, experiment with other fresh herbs like thyme or oregano for a different aromatic twist.
in Retrospect
As the inviting aroma of rosemary and sea salt lingers in the air, this italian focaccia stands as a timeless testament to simple ingredients transformed into a culinary delight. Whether enjoyed warm from the oven with a drizzle of olive oil or paired alongside your favorite meal, its golden crust and tender crumb offer a sensory journey straight to the heart of Italy.
Embrace the art of baking this fragrant focaccia at home,and let every bite transport you to sun-kissed terraces where the magic of rustic Italian cuisine comes alive. Buon appetito!
