Ingredients
Equipment
Method
Preparation Steps
- In a mixing bowl, combine the self-rising flour, Greek yogurt, olive oil, fresh rosemary, minced garlic, and sea salt. Stir with a wooden spoon until the mixture forms a shaggy dough.
- Transfer the dough to a lightly floured surface. Knead gently for about 2-3 minutes, just until the dough is smooth and cohesive. Avoid over-kneading as it can make the bread tough.
- Line your baking sheet with parchment paper. Drizzle a little olive oil onto the parchment to help prevent sticking.
- Place the dough onto the prepared baking sheet and stretch it out to fit the pan. Use your fingers to dimple the surface, creating those signature focaccia grooves.
- Drizzle a bit more olive oil over the top and sprinkle with additional rosemary and sea salt to enhance the flavor.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped.
- Once baked, remove from the oven and let it cool for a few minutes. Cut into squares or wedges and serve warm.
Notes
- Store leftover focaccia in an airtight container at room temperature for up to 2 days.
- For longer storage, wrap slices in plastic wrap and freeze for up to 3 months.
- Reheat in the oven to revive the crust before serving.