Its golden, crispy exterior and springy interior make this focaccia bread ideal for dipping in Italian sauces, soups, and more. Make sandwiches with homemade focaccia! Traditional Italian focaccia is enriched with olive oil and leavened with yeast. Fresh herbs, flaky salt, sun-dried tomatoes, and more can flavour it.
Mix warm water, honey, and yeast in a small bowl. After 5–10 minutes, the mixture should foam. This means your yeast is active and your dough will rise! If not foamy, discard the yeast mixture and start again.
The flour and sea salt should be added to the yeast mix. Add 2 tablespoons of extra-virgin olive oil and mix it into the dough until it comes together.
Scrape the bowl, cover it with a clean kitchen towel, and warm it for 30 minutes. Stretch and fold your dough after 30 minutes of rising. I recommend wetting your hands with cold water to avoid dough sticking.
Start by stretching one dough corner as far as possible without tearing. Refold the stretched dough. Repeat three more times, turning the bowl quarter-turn each time, until all four corners are stretched and folded.
Cover the bowl with a towel and warm it after the first stretch and folds. You must stretch and fold three more times in an hour (every 20 minutes).
After stretching and folding, grease your pan! Coating the pan bottom requires 2 tablespoons extra-virgin olive oil. Stretch dough. Cover the dough and rest for 10–15 minutes to make it easier to work with! Stretch the dough to fit the pan after 10–15 minutes.
Let rise in a warm pan under a towel. Pre-heat the oven to 450°F 15–20 minutes before making focaccia. Oil your fingers and dimple dough. Add 2 tablespoons of extra-virgin olive oil to the dough, sprinkle with flaky sea salt and fresh rosemary, and bake until lightly browned.
The rosemary focaccia should be easy to take out of the pan after about 5 minutes and cool down even more on a wire rack.