Rosemary Focaccia for Stuffing
Fluffy, fragrant rosemary focaccia brushed with olive oil and flaky sea salt—great as bread or split open for fillings.
- Time
- 1 h 35 min
- Serving
- 279 kcal
- Ingredients
- ≈ $0.20
- Protein
- 6 g
Ingredients
- 1 Wheat flour 55 g
- 2 Dry yeast 1 g
- 3 Salt 1 g
- 4 Olive oil 10 ml
- 5 Fresh rosemarypack 20 g ≈ $2.00 2 g
- 6 Sea salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, 1.5 tbsp warm water, and half the olive oil to form a soft, sticky dough.
Cover and let rise in a warm spot for 1 hour, until doubled in size.
Grease a baking tray with the remaining oil, then stretch the dough with your fingers to line the bottom.
Press deep dimples with your fingertips, then sprinkle with rosemary and flaky sea salt.
Preheat oven to 425°F (220°C).
Bake 18–22 minutes until golden and crisp with a dry center.
Tips
- Why it works
- Leave the dough sticky, so it doesn't stick to your hands when you stretch it into the pan. If it's dry, add 5 ml of water.
- Substitutions
- Replace the fresh rosemary with ½ tsp of dried. You can replace the olive oil with sunflower oil, but the flavor will change.
- Common mistakes
- If the middle stays wet while the edges burn, lower the temperature to 200 °C and bake longer.
- Storing and reheating
- Keeps for 3 days. Reheat in the oven at 180 °C for 5 minutes, so the crust doesn't turn hard.
- Serve with
- Serve with feta and tomatoes for a light lunch or dinner.
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