Description
A quick, aromatic focaccia with pillowy crust and olive oil-rich crumb. Rosemary and toasted pine nuts lend bright, savory notes. Ready in under 2 hours with no overnight rising.
Ingredients
4½ cups all-purpose flour
2 cups warm water (105°F)
2 tsp instant yeast
1½ tsp honey
1 tbsp salt
¼ cup olive oil
Fresh rosemary
Pine nuts
Fleur de sel
Instructions
Heat water to 105°F. Whisk in yeast and honey until dissolved. Let sit 8 minutes until frothy.
In a bowl, mix flour and salt. Add yeast mixture and ¼ cup olive oil, then stir rapidly.
Knead dough for 6 minutes until glossy and not sticky. Grease bowl with 1 tsp olive oil, cover dough, and let rest 30 minutes.
Preheat oven to 425°F. Flatten dough in a greased skillet, stretch with fingers, and prick with a fork. Brush with 2 tbsp olive oil.
Bake 10 minutes, remove, press fresh rosemary and pine nuts into the pastry, sprinkle with fleur de sel. Return to oven and bake 15 minutes until golden.
Notes
Grease the bowl with 1 tsp olive oil to prevent sticking.
Five bench scrapes during kneading improve gluten development.
Preheat oven while flour-dusting the pan ensures crisp bottom.
Use 100% olive oil for authentic flavor.
Avoid overproofing (dough should not double more than 1.5x).
Use parchment paper for even browning.
Apply toppings in two layers to avoid sinking.
- Prep Time: 20
- Cook Time: 25
- Category: BAKING
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 1g
- Sodium: 140mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg