Rosemary Sea Salt Focaccia


So we were having Chicken Parmigiana tonight and we usually have pasta with it. Except I did not want to have pasta with it tonight. So I thought I would try some focaccia.

Rosemary Sea Salt Focaccia


  • 1 tsp honey
  • 1 cup hot water
  • 1 package active dry yeast
  • 2 ⅔ cup flour
  • 1 tsp salt
  • 2 Tbsp olive oil + 2 Tbsp olive oil + more for oiling
  • 3 sprigs fresh rosemary, chopped
  • sea salt


  1. In a 2 cup liquid measuring cup add a teaspoon of honey and the cup of warm {120 degrees} water.
  2. Give it a quick stir before sprinkling the packet of yeast over top of the water.
  3. In a mixer fitted with the dough hook attachment add in the flour (2 ⅔ cup) and tsp kosher salt.
  4. Turn it on and give it a quick stir.
  5. Pour in the yeast mixture and continue to blend until it starts to come together.
  6. Lastly measure and add two tablespoons of olive oil.
  7. Keep blending until a ball forms in your mixer.
  8. Lightly oil a large bowl with olive oil.
  9. Place the dough ball into the bowl and toss it around to coat the dough and the insides of the bowl.
  10. Cover the bowl with a tea towel and set it in a warm area to rise for two hours.
  11. Remove the dough and punch it down.
  12. Then press the dough down and stretch it into a well oiled small sheet pan.
  13. Cover again with the tea towel and let it rise for another 30-40 minutes.
  14. Preheat your oven to 450 degrees.
  15. Once the dough has risen for the second time, sprinkle with chopped fresh rosemary.
  16. Use your finger and make dimples every couple of inches.
  17. Drizzle with two tablespoons of olive oil making sure the oil pools up in those dimples.
  18. Sprinkle with flaked sea salt and pop into the preheated oven.
  19. Immediately reduce the temperature to 375 and bake for 18-20 minutes or golden brown.
  20. Remove and let cool for 5 minutes before removing.

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