Salut mes p’tits croissants,

Today we are making a, oh so delicious rosemary focaccia. We’ll use flakey salt for a nice crunch and sea taste.

It’s a super easy recipe and it’s good on its own or as a sandwich. Let get to it, shall we?

Makes one 13″ cast iron.

Focaccia dough:
1 1/3 cup (325ml) warm water
2 tsp sugar
1 1/2 tsp (8gr) dry active yeast
3 1/2 cup (625ml) AP flour
1/4 cup (60ml) Olive oil (plus extra for drizzling)
2 tsp flakey sea salt (plus fleur de sel to finish)
2 sprigs Rosemary (picked and chopped)

-Add warm water and sugar with the yeast and stir to combine. Let it sit for 5-10 minute until the yeast is foamy.
-Set the mixer with the dough attachment to low speed, and add flour and salt. Mix for 30 seconds.
-Increase speed to medium-low, add the yeast mixture and olive oil, and continue mixing the dough for 5 minutes.
-Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl with olive oil, then place the dough ball back in the bowl and cover it with plastic.
-Place in a warm location and let the dough rise for 60 minutes, or until doubled in size.
-Place the dough in a cast iron and stretch it to fit. Cover the dough again with the damp towel, and let the dough continue to rise for another 20 minutes.
-Preheat oven to 400°F.  Use your fingers to poke deep dents all over the surface of the dough.
-Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh chopped rosemary needles and fleur de sel.
-Bake for 30 minutes, or until the dough is slightly golden and cooked through.
-Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.
-Bon Appetit!

For the version I made on Youtube, just add few halved cherry tomatoes and some basil leaves on top of the focaccia before baking it.