Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Italian Olive Oil Focaccia

4.8
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
180 min
SERVINGS
6 servings
Breakfast Brunch Lunch Dinner Italian
Italian Olive Oil Focaccia
Ingredients
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (105 degrees F/41 degrees C)
  • 6 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon salt
  • 1/4 cup semolina flour
  • 2 teaspoons minced fresh rosemary
  • 2 3/4 cups bread flour, divided
  • 1 teaspoon extra-virgin olive oil
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon coarse sea salt, or to taste
Instructions
1
Combine yeast with warm water in a mixing bowl, stirring until the yeast is fully dissolved. Add 2 tablespoons of olive oil, salt, semolina flour, and 2 teaspoons of dried rosemary. Mix until the ingredients are well combined.
2
Add 2 1/2 cups of bread flour to the mixture, using a wooden spoon to stir until the dough becomes too stiff and sticky to mix further.
3
Transfer the dough onto a floured work surface, dusting it with additional 1/4 cup of bread flour as needed. Knead the dough until it becomes soft, smooth, and slightly elastic, taking about 2 to 3 minutes.
4
Drizzle the dough with an additional 1 tablespoon of olive oil, spreading it evenly over the surface. Knead the dough briefly, about 2 minutes, to incorporate the oil.
5
Repeat the process of drizzling and kneading with an additional 1 tablespoon of olive oil, kneading for another 2 minutes to fully incorporate the oil. Drizzle the dough with a final 1 tablespoon of olive oil and knead for an additional 2 minutes to achieve the desired consistency.
6
If the dough seems too sticky, add a small amount of flour as needed to achieve the right balance. Continue kneading until the dough is soft, smooth, and elastic, taking a total of 7 to 8 minutes.
7
Drizzle an additional 1 tablespoon of olive oil into a large bowl, place the dough inside, and gently turn it to coat with oil. Cover the bowl with aluminum foil and let the dough rise in a warm place until it has doubled in size, taking about 1 to 2 hours.
8
Lightly coat a sheet pan with 1 teaspoon of olive oil, then transfer the dough to the pan and press it gently into a rough rectangular shape using your fingers. Press out any air bubbles that form.
9
Cover the sheet pan loosely with plastic wrap and let it rest for 15 to 20 minutes, allowing the gluten to relax.
10
Drizzle a final 1 tablespoon of olive oil onto the dough, spreading it evenly over the surface. Use your fingers to poke 3 or 4 holes into the dough, making dimples all over the surface. Poke these holes all the way down to the bottom of the pan.
11
Fill in any spaces with holes until the entire surface is covered, creating a textured and visually appealing effect. Allow the dough to rise for another 45 minutes.
12
Preheat your oven to 475 degrees F (245 degrees C).
13
Sprinkle 2 teaspoons of minced rosemary over the top of the dough, followed by a light drizzle of 1 tablespoon of olive oil to avoid moving the rosemary. Sprinkle with sea salt.
14
Bake the focaccia loaf in the preheated oven until it is lightly golden brown, taking about 15 minutes. Brush a final 1 tablespoon of olive oil onto the loaf before transferring it to a rack to cool.