Rosemary Sea Salt Focaccia Squares
Soft and airy focaccia bread cut into squares, infused with fresh rosemary and topped with flaky sea salt for a savory snack or side. This Italian-inspired quick recipe, ready in about 45 minutes, pairs bread flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.
Ingredients
- 3 1/2 cups bread flour
- 1 1/2 cups (110°F) warm water
- 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 1 tsp fine salt
- 1/3 cup extra virgin olive oil
- 3 tbsp, chopped fresh rosemary
- 1 1/2 tsp flaky sea salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, whisk together 1 1/2 cups warm water (110°F), 2 1/4 tsp active dry yeast, and 1 tsp sugar. Let sit for 5 minutes until frothy.
- Step 2: In a large mixing bowl, combine 3 1/2 cups bread flour and 1 tsp fine salt. Add the yeast mixture and 1/4 cup of extra virgin olive oil, mixing until a sticky dough forms.
- Step 3: Knead the dough on a floured surface for 7-9 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
- Step 4: Preheat oven to 425°F. Lightly oil a 9x13-inch baking pan and press the dough evenly into the pan.
- Step 5: Use fingertips to dimple the dough surface deeply. Drizzle remaining 1/12 cup (around 2 tbsp) olive oil over top, then sprinkle 3 tbsp chopped fresh rosemary and 1 1/2 tsp flaky sea salt evenly.
- Step 6: Bake for 20-25 minutes until golden brown and fragrant. Cool slightly, then cut into squares and serve warm.
Frequently asked questions
How long does Rosemary Sea Salt Focaccia Squares take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rosemary Sea Salt Focaccia Squares?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bread flour from drying out.
Can I substitute ingredients in Rosemary Sea Salt Focaccia Squares?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rosemary Sea Salt Focaccia Squares for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rosemary Sea Salt Focaccia Squares?
Italian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
