Easy focaccia with sea s alt

Table of contents:

Easy focaccia with sea s alt
Easy focaccia with sea s alt


  • 4 cups flour
  • ΒΌ teaspoon dry yeast
  • 2 teaspoons s alt
  • 4 teaspoons olive oil
  • 1 and 2/3 cups room temperature water
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon sea s alt flakes


Put the flour in a large bowl. Add the yeast and mix. Add the s alt and 4 tablespoons of olive oil. Add the water. Stir with a wooden spoon until a sticky mixture forms. Do not use a metal spoon, as this disrupts the action of the yeast. It is preferable to use a wooden spoon.

Cover the mixture with plastic wrap and leave at room temperature overnight or for 12 to 14 hours.

Turn the dough out onto a work surface. Coat your hands with a little olive oil. Press the dough with your hands a few times, then roll it out with your fingers, fold it over, press it and roll it out again. Transfer to a greased pan. Cover with foil and let rise for an hour until doubled in size.

Take the dough out of the pan. Fold it once on one side, then on the other, so as to develop its gluten structure. Place the dough in a greased baking pan. Drizzle with a little olive oil, rosemary and sea s alt. Bake in a 220 degree oven until golden.

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