Appetizers & Starters > Pastries & Baked Goods > Bread-Based Starters > Focaccia Squares

Rosemary and Sea Salt Focaccia Squares

<p>A delightful and aromatic appetizer, these Rosemary and Sea Salt Focaccia Squares are perfect for sharing. Soft, chewy, and infused with fresh rosemary and a sprinkle of flaky sea salt, they're simple to make and incredibly satisfying.</p>

Prep Time
30 minutes (plus 2 hours proofing)
Cook Time
20-25 minutes
Servings
12 squares
Ingredients
  • 500 g All-purpose flour
  • 7 g Active dry yeast
  • 350 ml Warm water
  • 60 ml Olive oil
  • 10 g Salt
  • 2 tablespoons Fresh rosemary
  • 1 tablespoon Flaky sea salt

Activate the Yeast

<p>In a large bowl, dissolve the yeast in warm water. Let it stand for 5-10 minutes, until foamy. This indicates that the yeast is active and ready to use.</p>

Combine Ingredients

<p>Add the flour and salt to the bowl with the yeast mixture. Stir until a shaggy dough forms. Add 45ml (3 tablespoons) of the olive oil and continue to mix until the dough comes together into a ball. If the dough is too dry, add a little more water, 1 tablespoon at a time. If it’s too sticky, add a little more flour, 1 tablespoon at a time.</p>

Knead the Dough

<p>Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment to knead for 5-7 minutes.</p>

First Proof

<p>Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.</p>

Shape and Second Proof

<p>Grease a 9x13 inch baking pan with olive oil. Gently deflate the dough and transfer it to the prepared pan. Using your fingertips, gently press the dough to fill the pan evenly. Cover the pan with plastic wrap and let it rise for another 30-45 minutes.</p>

Prepare to Bake

<p>Preheat oven to 220°C (425°F). Use your fingertips to create dimples all over the surface of the dough. Drizzle with the remaining 15ml (1 tablespoon) olive oil and sprinkle evenly with chopped rosemary and flaky sea salt.</p>

Bake

<p>Bake in the preheated oven for 20-25 minutes, or until golden brown and the bottom sounds hollow when tapped. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely. Cut into squares and serve warm or at room temperature.</p>

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FAQ

  • Can I use dried rosemary?

    <p>Yes, you can substitute dried rosemary for fresh. Use about 1 teaspoon of dried rosemary for this recipe.</p>
  • Can I add other toppings?

    <p>Absolutely! Other toppings that work well include garlic, olives, sun-dried tomatoes, and different herbs.</p>
  • How do I store leftover focaccia?

    <p>Store leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, wrap in foil and warm in a preheated oven at 180°C (350°F) for 5-10 minutes.</p>