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Dairy-Free Focaccia with Rosemary and Sea Salt recipe by Safe Plated

Dairy-Free Focaccia with Rosemary and Sea Salt

Soft and airy focaccia bread topped with fragrant rosemary and flaky sea salt. Delicious on its own or with dips.

70m8 servings
Contains wheatDAIRY-free
300 cal|7g protein|45g carbs|10g fat|2g fiber

Ingredients

  • 4 cups All-Purpose Flour
  • 2 teaspoons Instant Yeast
  • 2 teaspoons Salt
  • 2 cups Warm Water
  • 1/2 cup Olive Oil
  • 2 tablespoons Fresh Rosemary
  • 1 tablespoon Sea Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1In a large bowl, combine flour, instant yeast, and salt.
  2. 2Add warm water and olive oil. Mix until a shaggy dough forms.
  3. 3Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
  4. 4Place the dough in a greased bowl, turning to coat.
  5. 5Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. 6Preheat oven to 220°C.
  7. 7Grease a 22.86 × 33.02 cm baking pan.
  8. 8Gently press the dough into the prepared pan.
  9. 9Using your fingers, make dimples all over the dough.
  10. 10Drizzle with olive oil and sprinkle with fresh rosemary and sea salt.
  11. 11Bake for 20-25 minutes, or until golden brown.
  12. 12Let cool slightly before slicing and serving.

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