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Focaccia · Rosemary & Sea Salt

Rosemary Sea Salt Focaccia

12

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for all-purpose flour

    Instead of all-purpose flour

    • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
    • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
    • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

    All 4 swaps for all-purpose flour

    Cooking for an allergy? Check every label.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for instant yeast

    Instead of yeast

    • Active dry yeast: 1¼ tsp active dry for each 1 tsp instant. Rising takes a little longer, often 10 to 15 minutes more per rise.

    More for yeast

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for rosemary

    Instead of rosemary

    • Dried rosemary: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Strong and piney; the dried needles are sharp, so crush or chop them first.
    • Fresh thyme: The same amount. Milder and less piney.
    • Fresh sage: Half as much. Earthier and softer.

    More for rosemary

Step 1 of 13

In a large bowl,
whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
the flour, salt and yeast.

Step 2 of 13

Add the warm water and 2 tablespoons of olive oil. Stir with a spatula until no dry flour remains. The dough will be wet and sticky.

Step 3 of 13

Cover the bowl and let the dough
rest (how to rest) Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid
.

Step 4 of 13

Wet your hand. Grab one edge of the dough, stretch it up and fold it over the middle. Turn the bowl a quarter turn and repeat three more times. Cover again.

Step 5 of 13

Do a second set of four folds the same way. Cover and let the dough
rise (how to proof (let rise)) Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid
until doubled and bubbly.

Step 6 of 13

Pour 3 tablespoons of olive oil into a 9x13-inch pan and spread it over the bottom and sides.

Step 7 of 13

Scrape the dough into the pan and turn it over once to coat it in oil. Gently stretch it toward the corners. If it springs back, wait 10 minutes and stretch again.

Step 8 of 13

Cover the pan and let the dough
rise (how to proof (let rise)) Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid
until puffy and nearly doubled.

Step 9 of 13

About 20 minutes before it is ready, heat the oven to 450°F (230°C) with a rack in the lower third.

450°F

Step 10 of 13

Drizzle the remaining 2 tablespoons of oil over the dough. Oil your fingertips and press them straight down all over the dough, all the way to the pan, to make deep dimples.

Step 11 of 13

Scatter the rosemary leaves over the top and sprinkle with the flaky salt.

Step 12 of 13

Bake until the top is deep golden and the bottom is crisp and browned when you lift a corner with a spatula.

450°F

Step 13 of 13

Let it sit in the pan 5 minutes, then slide it onto a rack so the bottom stays crisp.

All done

Enjoy!

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Ingredients

  • Swaps for all-purpose flour

    Instead of all-purpose flour

    • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
    • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
    • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

    All 4 swaps for all-purpose flour

    Cooking for an allergy? Check every label.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for instant yeast

    Instead of yeast

    • Active dry yeast: 1¼ tsp active dry for each 1 tsp instant. Rising takes a little longer, often 10 to 15 minutes more per rise.

    More for yeast

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for rosemary

    Instead of rosemary

    • Dried rosemary: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Strong and piney; the dried needles are sharp, so crush or chop them first.
    • Fresh thyme: The same amount. Milder and less piney.
    • Fresh sage: Half as much. Earthier and softer.

    More for rosemary