Description
A soft, airy Italian flatbread drizzled with olive oil and sprinkled with sea salt and herbs perfect as a side, sandwich base, or dipped in olive oil and balsamic vinegar.
Ingredients
2 1/4 tsp active dry yeast (1 packet)
1 1/4 cups warm water (about 110°F)
1 tsp honey or sugar
3 1/4 cups all-purpose flour
1 tsp salt
1/4 cup olive oil (plus more for greasing and drizzling)
2 tbsp chopped fresh rosemary
Flaky sea salt for topping
Instructions
1. In a small bowl, combine warm water, yeast, and honey. Let sit for 5–10 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture and olive oil; stir until a sticky dough forms.
3. Knead on a floured surface for about 8–10 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover, and let rise for 1–1.5 hours until doubled in size.
5. Preheat oven to 425°F (220°C). Grease a baking sheet or 9×13 pan with olive oil.
6. Punch down the dough and press it into the prepared pan, dimpling the surface with your fingers.
7. Drizzle generously with olive oil and sprinkle with rosemary and sea salt.
8. Let rise again for 20 minutes.
9. Bake for 20–25 minutes until golden brown.
10. Cool slightly before slicing and serving.
Notes
For extra flavor, infuse olive oil with garlic and herbs before drizzling.
Top with sliced olives, cherry tomatoes, or caramelized onions before baking.
Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Bread
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: focaccia bread, Italian bread, rosemary focaccia, homemade flatbread, olive oil bread