Recipe combo
Focaccia with Rosemary
Vegan rosemary focaccia with a crisp olive oil crust and soft, airy center, made simply with flour, yeast, olive oil, dried rosemary, salt, and water.
Recipe details
- Cuisine
- Italian
- Servings
- 8
- Total time
- 45 min
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- medium
Ingredients
- 20 Ounce All-purpose flour - 20 ounces
- 0.25 Ounce Active dry yeast - 0.25 ounce (equivalent to one packet)
- 0.5 Cup Olive oil - 1/2 cup, Used in the dough, to coat the pan, and as a finishing drizzle.
- 2 Teaspoon Dried rosemary - 2 teaspoons, Divided between the dough and topping.
- 2 Teaspoon Salt - 2 teaspoons, Divided between the dough and topping.
- 1.75 Cup Water - 1 3/4 cups, warm (100°F to 110°F), Warm to 100°F to 110°F for hydrating the yeast.
Instructions
Hydrate the yeast
1. In a large bowl, stir *active dry yeast* into *warm water* (100°F to 110°F; warm but not hot) and let stand for *5 minutes* to hydrate.
Mix the dough
2. Add *all-purpose flour*, *1 teaspoon salt*, *1 teaspoon dried rosemary*, and *1/4 cup olive oil*; mix until a *sticky dough forms*.
Knead and rise
3. Knead in the bowl for *3 to 4 minutes* until the dough is *smooth and elastic*, then cover and let rise until *doubled*, about *1 to 1 1/2 hours*.
Oil the pan and stretch the dough
4. Coat a 9x13-inch baking pan with *2 tablespoons olive oil*, transfer the dough to the pan, and gently stretch it toward the corners; let rest for *20 minutes*.
Preheat and dimple
5. Preheat the oven to *425°F* while the dough rests, then use your fingertips to *dimple the dough* all over.
Top the focaccia
6. Drizzle with the remaining *2 tablespoons olive oil* and sprinkle with the remaining *1 teaspoon salt* and *1 teaspoon dried rosemary*.
Bake
7. Bake for *22 to 28 minutes* until the focaccia is *golden brown* and crisp at the edges.
Cool and slice
8. Let cool for *10 minutes* before slicing to help the crumb *set properly*.