Go Back
+ servings

Rosemary and Coarse Sea Salt Focaccia

No ratings yet
Print Pin
Course: Appetizer
Cuisine: Low
Prep Time: 20 minutes
Cook Time: 10 minutes
Proofing time: 2 hours
Total Time: 30 minutes
Servings: 1 baking sheet of 42x28cm
Author: Lorena Salinas from Cravings Journal


  • 780 g all purpose flour
  • 2 tsp fine salt
  • 2 tsp sugar
  • 13 g instant yeast
  • 440 ml lukewarm water (you can also weight it)
  • 120 ml extra virgin olive oil (you can also weight it) + more to proof and bake
  • 4 sprigs rosemary, only leaves and chopped + a few tips to decorate
  • 1/2 tsp coarse sea salt to decorate


  • Put the flour, fine salt, sugar, yeast, water and oil in a bowl for a stand or handheld mixer. If you don't have one, a large bowl will do.
  • Mix everything roughly using the hook attachment and then knead on medium speed for 7min. If you don't have a mixer, mix with a spatula until it doesn't help anymore, finish mixing with your hands and kneading for 15min.
  • Put a bit of olive oil on a clean bowl and let the dough rest inside covered with a kitchen cloth for an hour or until it doubles in size.
  • Drizzle olive oil on the base of the baking sheet and spread the dough on top. Cover again and let it rest for 1 hour again or until it doubles in size.
  • Make dimples on the dough by gently pressing with your fingers.
  • Drizzle olive oil on top (on the video you'll see I did it after adding the rosemary but it's best if you do it before) and then scatter the rosemary and coarse sea salt.
  • Take to a preheated oven at 230C for 10min or until nicely golden on top.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!