Venetian-Style 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.

Soft, airy focaccia bread topped with fragrant rosemary and coarse sea salt, perfect for dipping or as a side. This Italian-inspired quick 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 210 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 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 1/2 cups warm water (110°F), 1 tsp granulated sugar, and 2 1/4 tsp active dry yeast. Stir gently and let sit for 5 minutes until foamy.
  2. Step 2: In a large bowl, mix 3 1/2 cups all-purpose flour and 2 tsp fine sea salt. Make a well in the center and pour in the yeast mixture and 1/4 cup extra virgin olive oil.
  3. Step 3: Stir until a rough dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
  4. Step 4: Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
  5. Step 5: Preheat oven to 425°F. Gently punch down the dough and transfer to a greased 9x13-inch baking pan. Press dough evenly to the edges.
  6. Step 6: Drizzle 3 tbsp extra virgin olive oil over the dough, then use your fingertips to dimple the surface deeply.
  7. Step 7: Sprinkle 2 tbsp chopped fresh rosemary and 1 tbsp coarse sea salt evenly on top.
  8. Step 8: Bake for 20-25 minutes until golden brown and cooked through. Remove from oven and cool slightly before slicing.

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