This easy focaccia bread is flavored with plenty of fresh rosemary and olive oil. So easy, so delicious!
Ingredients
- warm water (110 degrees F/45 degrees C): 5 Tbsp (or more if needed)
- ½ teaspoons active dry yeast: 2 piece
- white sugar: 1 tsp
- all-purpose flour: 2 cups
- salt: 0.25 tsp (to taste)
- olive oil: 2 Tbsp (divided)
- sprigs fresh rosemary, leaves stripped: 3 piece
Metric Conversion
Stages of cooking
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Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
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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.
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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.
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Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
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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.
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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.
