ROSEMARY OLIVE OIL FOCACCIA

Warm, aromatic, and perfect for sharing, this rosemary olive oil focaccia brings the taste of rustic Italy to your holiday table.

Makes: 8-10 slices | Preparation Time: 20 minutes

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water
• 1/4 cup La Panza Olive Oil, plus extra for drizzling
• 1 tsp sugar
• 2 tsp salt
• 1 tbsp fresh rosemary leaves
• Flaky sea salt for topping

Instructions:

1. In a bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
2. In a large bowl, mix flour and salt. Gradually stir in yeast mixture and olive oil until a sticky dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat the oven to 425°F (220°C). Oil a baking sheet or pan.
6. Punch down the dough and press it into the prepared pan. Poke dimples into the surface with your fingers, drizzle generously with olive oil, and sprinkle with rosemary and flaky sea salt.
7. Bake for 20-25 minutes or until golden brown. Serve warm.