Focaccia Bread
An airy, olive oil–kissed flatbread with a golden, dimpled crust and bright rosemary notes. Crispy on the outside, pillowy inside—great for tearing and dipping or slicing for sandwiches.
4 cup all-purpose flour, plus more for surface
1 ¾ cup warm water, about 110°F
2 ¼ tsp active dry yeast
1 tsp sugar
2 tsp kosher salt
¼ cup extra-virgin olive oil
2 tbsp extra-virgin olive oil, for pan and finishing
2 tbsp fresh rosemary, finely chopped
2 clove garlic, minced
1 tsp flaky sea salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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