Terumi Morita
May 21, 2026·Recipes·1 min read · 239 words

Rosemary Focaccia

This Rosemary Focaccia features a crisp crust and a soft, airy interior, enhanced by aromatic rosemary and rich olive oil.

Contents（4項）▾
  1. 01Ingredients & steps
  2. 02Why this works
  3. 03Autopilot guard summary
  4. 04Terumi Brain v1 review
Round flat olive-oil bread topped with rosemary sprigs and flaky salt, showcasing a dimpled surface.
RecipeItalian
Prep20m
Cook15m
Serves8 slices
LevelMedium

Ingredients

  • 500 g all-purpose flour
  • 350 ml warm water
  • 10 g sea salt
  • 7 g active dry yeast
  • 50 ml olive oil, plus extra for drizzling
  • 2 sprigs fresh rosemary, chopped
  • Flaky sea salt, for topping

Steps

  1. In a large mixing bowl, combine warm water and yeast, and let it sit for 5 minutes until frothy.

  2. Add flour, sea salt, and 50 ml of olive oil to the yeast mixture. Stir until a rough dough forms.

  3. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.

  4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

  5. Preheat your oven to 220°C (428°F). Once the dough has risen, transfer it to a greased baking sheet.

  6. Gently stretch the dough to fit the pan, then use your fingers to create dimples all over the surface.

  7. Drizzle olive oil over the surface, sprinkle with flaky sea salt and chopped rosemary, and let it rest for another 20 minutes.

  8. Bake in the preheated oven for 15 minutes or until golden brown. Allow to cool before slicing.

Why this works

This focaccia recipe relies on high-hydration dough, which means it contains a higher ratio of water to flour, leading to a moist, airy texture. This technique requires a bit of practice, but it results in a beautifully open crumb structure and a delightful chewiness. The olive oil not only adds richness but also contributes to a crisp crust during baking. If the dough seems too wet and sticky, refrain from adding too much extra flour; instead, use a bench scraper to manage it. This gentle handling allows the gluten to develop properly without compromising the hydration that gives focaccia its signature texture. By dimpling the surface before baking, you create pockets for the olive oil and salt, enhancing flavor and appearance. Pay attention to the baking time; if it’s undercooked, the focaccia may collapse, while overbaking will result in a dry loaf, so aim for a golden-brown finish to achieve the perfect balance.

Autopilot guard summary

  • truth: approved
  • quality: approved (score 100)
  • similarity: approved (score 0.069 vs focaccia)
  • regulatory: approved
  • image: approved

Terumi Brain v1 review

  • grade: B · overall 81/100 · readiness needs_minor_edits
  • scores: chef=100 science=30 repair=95 culture=90 safety=100 taste=78 mon=60 geo=95

Suggested enhancements

  • One science term (Maillard, emulsion, denaturation, etc.) earned in context would raise the explanation.

Brain-suggested book

  • What Would an Age of Exploration Sailor Do with Potato Chips? (age-exploration-sailor-en)