Rosemary Focaccia
Soft, oil-rich Italian flatbread infused with rosemary and coarse salt. Dimpled dough bakes until golden and fragrant, finished with herb-infused oil.
Ingredients
Method
Whisk together warm water and yeast in a large mixing bowl; let sit 5 minutes until foamy. Add flour, salt, and 1/4 cup olive oil. Mix by hand or with a wooden spoon until shaggy dough forms.
Turn dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic. Return to bowl, cover with a damp towel, and let rise in a warm place for 60 minutes until doubled.
Oil a 9x13 inch baking pan generously with 1/4 cup olive oil. Gently transfer dough to the pan, stretching it to fill the corners.
Cover with a damp towel and let rise for 30 minutes. Meanwhile, preheat oven to 450°F (230°C). In a small bowl, combine minced garlic, chopped rosemary, and remaining olive oil if needed.
Dimple the dough all over with your fingertips, creating a bumpy surface. Brush or drizzle the garlic-rosemary oil evenly across the dough. Sprinkle with coarse salt and black pepper.
Bake for 20–25 minutes until golden brown and crispy on top. Transfer to a wire rack and cool for 5 minutes before cutting into squares.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →