Venetian-Style Focaccia with Rosemary and Sea Salt
Soft, airy focaccia bread topped with fragrant rosemary and coarse sea salt, perfect for dipping or as a side. This italian-inspired quick meals ready in about 45 minutes pairs all-purpose flour, (1 packet) active dry yeast, (110°F) 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.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp (1 packet) active dry yeast
- 1 1/2 cups (110°F) warm water
- 1 tsp granulated sugar
- 2 tsp fine sea salt
- 1/4 cup plus 3 tbsp extra virgin olive oil
- 2 tbsp, chopped fresh rosemary
- 1 tbsp coarse sea salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Stir until a rough dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- 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.
- 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.
- Step 6: Drizzle 3 tbsp extra virgin olive oil over the dough, then use your fingertips to dimple the surface deeply.
- Step 7: Sprinkle 2 tbsp chopped fresh rosemary and 1 tbsp coarse sea salt evenly on top.
- Step 8: Bake for 20-25 minutes until golden brown and cooked through. Remove from oven and cool slightly before slicing.
Frequently asked questions
How long does Venetian-Style Focaccia with Rosemary and Sea Salt 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 Venetian-Style Focaccia with Rosemary and Sea Salt?
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 all-purpose flour from drying out.
Can I substitute ingredients in Venetian-Style Focaccia with Rosemary and Sea Salt?
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 Venetian-Style Focaccia with Rosemary and Sea Salt 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 Venetian-Style Focaccia with Rosemary and Sea Salt?
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.
