Airy Focaccia with Rosemary and Sea Salt

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and fluffy focaccia bread with a fragrant rosemary infusion and crunchy sea salt flakes, perfect for sandwiches or as a savory side. This Italian-inspired quick recipe (vegetarian), ready in about 40 minutes, pairs all-purpose flour, warm water (110°F), active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 8 Italian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 3/4 cups warm water (110°F), 2 1/4 tsp active dry yeast, and 1 tbsp granulated sugar. Stir gently and let sit for 5-7 minutes until foamy.
  2. Step 2: Add 4 cups all-purpose flour, 2 tsp fine sea salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms.
  3. Step 3: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise for 1 hour until doubled in size.
  4. Step 4: Generously oil a 9x13-inch baking sheet with 2 tbsp olive oil. Transfer dough to the pan and gently stretch it out to fit, creating dimples with your fingertips.
  5. Step 5: Sprinkle 2 tbsp chopped fresh rosemary and 1 tbsp coarse sea salt flakes evenly over the top. Cover and let rise for 30 minutes.
  6. Step 6: Preheat oven to 425°F. Bake focaccia for 20-25 minutes until golden brown and puffed.
  7. Step 7: Remove from oven and cool slightly before slicing.

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