Description
A soft and fragrant Italian bread topped with rosemary and sea salt.
Ingredients
Scale
- 500g all-purpose flour
- 10g salt
- 7g active dry yeast
- 350ml warm water
- 50ml olive oil
- 2 tablespoons fresh rosemary, chopped
- Sea salt, for topping
Instructions
- In a bowl, combine warm water and yeast. Let it sit for 5 minutes.
- Add flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
- Knead the dough for about 10 minutes until smooth.
- Place the dough in a greased bowl. Cover it and let it rise for 1 hour.
- Preheat the oven to 220°C (428°F).
- Transfer the dough to a greased baking sheet. Flatten it with your hands.
- Make dimples in the dough with your fingers. Sprinkle rosemary and sea salt on top.
- Let it rise for another 20 minutes.
- Bake for 20-25 minutes until golden brown.
- Cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- Freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0.5g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Rosemary Focaccia, Italian bread, homemade bread