Rosemary Sea Salt Focaccia
Golden, tender, and beautifully dimpled, this classic focaccia is finished with fragrant olive oil, fresh herbs, and flaky sea salt. Enjoy it warm from the oven, sliced for sandwiches, or served alongside soups, salads, and your favorite pasta dishes.
FORAGE BAKER'S NOTES
Flour Matters. Gluten-free flour blends can vary considerably in weight per cup, which is why we always recommend baking by weight whenever possible.
If measuring by volume, gently scoop Rustic Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser dough.
Working the Dough. Allow the dough to rest for 10 minutes before shaping. As it hydrates, it becomes easier to spread evenly into the pan. Lightly damp hands make handling the dough simple and prevent sticking.
Finish Simply. A generous drizzle of extra virgin olive oil, flaky sea salt, and fresh rosemary is all this focaccia needs, though roasted garlic, olives, tomatoes, or caramelized onions also make wonderful additions.
DOUGH
Makes one 8 × 10-inch focaccia
Ingredients
- 2½ cups (313g) Rustic Bread Flour
- 3 large eggs (150g)
- 1 cup (240g) room temperature water
For Finishing
- Extra virgin olive oil
- Flaky sea salt
- Fresh rosemary
- Garlic, minced or roasted (optional)
INSTRUCTIONS
- Preheat the oven to 375°F. Generously coat an 8 × 10-inch baking pan or sheet pan with olive oil.
- In a large bowl, combine Rustic Bread Flour, eggs, and water. Mix until fully incorporated.
- Allow the dough to rest for 10 minutes.
- Transfer the dough to the prepared pan using damp hands or a spatula.
- Gently press the dough into an even rectangle approximately ½ inch thick.
- Using your fingertips, press dimples across the entire surface of the dough.
- Drizzle generously with olive oil and sprinkle with flaky sea salt, fresh rosemary, and garlic if desired.
- Bake for 26–30 minutes, or until golden brown and fully baked.
- Allow to cool slightly before slicing and serving warm.
FORAGE TIP
For an extra crisp bottom crust, bake the focaccia on a preheated cast iron pan or metal baking sheet. Leftovers reheat beautifully in a 400°F oven for 8–10 minutes, restoring the crisp edges and tender interior.
