Fresh Herb 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.

A fluffy, golden focaccia bread infused with fresh rosemary and topped with flaky sea salt, perfect for dipping or sandwich making. This Italian recipe, ready in about 45 minutes, pairs all-purpose flour, active dry yeast, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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: 20 min Cook: 25 min Serves 8 Italian cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, dissolve 2 1/4 tsp active dry yeast and 1 tbsp sugar in 1 1/3 cups warm water (110°F). Let sit for 5-10 minutes until foamy.
  2. Step 2: In a large mixing bowl, combine 3 1/2 cups all-purpose flour and 2 tsp fine sea salt. Make a well and pour in the yeast mixture and 1/4 cup extra virgin olive oil. Stir to form a shaggy dough.
  3. Step 3: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
  4. Step 4: Preheat oven to 425°F. Lightly oil a 9x13-inch baking pan with 2 tbsp olive oil. Press the risen dough evenly into the pan. Use fingertips to dimple the dough surface.
  5. Step 5: Drizzle 2 tbsp extra virgin olive oil evenly over the dough. Sprinkle 2 tbsp chopped fresh rosemary and 1 tbsp coarse sea salt flakes on top.
  6. Step 6: Let dough rest for 20 minutes to puff slightly. Bake for 20-25 minutes until golden brown and crisp on the edges. Remove from oven and cool slightly before slicing.

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