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Rosemary and Sea Salt Focaccia
IT EN ES FR

Rosemary and Sea Salt Focaccia

A fast and fragrant flatbread. Brushed with extra virgin olive oil and topped with coarse salt, this focaccia is crispy on the bottom and airy on top—the ideal partner for charcuterie.

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Vota
Temperature
375°F
Cook Time
12-15 min
Prep Time
5(if using pre-made dough) min
Servings
2
pers.

🛒 Ingredients

  • 9 oz (250g) Risen Pizza Dough
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Water
  • Coarse Sea Salt
  • Fresh Rosemary

👨‍🍳 Instructions

1

Cut a circle of parchment paper to fit the baking surface. Grease with olive oil.

Step 1
2

Place the dough on the parchment paper. Use fingertips to spread and create dimples on the surface.

Step 2
3

In a small bowl, whisk 2 tablespoons of olive oil with 1 tablespoon of water to create an emulsion.

Step 3
4

Pour the emulsion over the dough. Sprinkle with coarse salt and rosemary.

Step 4
5

Bake at 375°F (190°C) for 12-15 minutes, until the surface is golden brown and crisp.

Step 5

Nutrition Facts

Amount per 1 serving
🔥460Kcal
🥩9gPro
🍞62gCarbs
🥑20gFat

💡 Chef's Tip

"The oil and water emulsion prevents the dough from drying out during baking, ensuring a soft interior."

Lab Tested Verified Method ⏱️ Last check: Apr 2026

❓ Frequently Asked Questions

How to store Rosemary and Sea Salt Focaccia?
Let it cool completely, then store in an airtight container in the fridge for 2-3 days.
Can I cook this from frozen?
Yes, add about 20-30% more time compared to the standard recipe and check halfway through.
How to reheat leftovers?
Use the air fryer at 320°F (160°C) for 3-5 minutes to restore crispiness. Avoid the microwave.

⚡ Energy Savings

See how much you save by cooking with air instead of an oven.

Traditional Oven --
Air Fryer --
Net Savings --
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