Juniper and Rosemary Focaccia Recipe
This artisanal focaccia pairs the piney brightness of crushed juniper berries with the earthy aroma of fresh rosemary. Its golden, olive oil-drenched crust and airy crumb make it the perfect sophisticated accompaniment to any Mediterranean-inspired spread.
- Prep
- 20 min
- Bake
- 25 min
- Serves
- 6
- Level
- Easy
- Per serving
- 310 kcal
Method
In a large bowl, whisk together the bread flour, instant yeast, and fine sea salt until well combined.
Gradually add the warm water and 2 tablespoons of olive oil. Stir with a wooden spoon until a sticky dough forms.
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size.
Generously grease an 8x12 inch baking pan with olive oil. Transfer the risen dough to the pan, stretching it gently to the corners.
Cover and let the dough rise again for 45 minutes until it looks puffy and bubbly.
Preheat your oven to 425°F (220°C). Use your fingertips to press deep dimples all over the surface of the dough.
Drizzle the remaining olive oil over the top, then sprinkle evenly with the chopped fresh rosemary, crushed juniper berries, and flaky sea salt.
Bake for 20 to 25 minutes, or until the top is a deep golden brown and the edges are crisp.
Remove from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack.
Notes from the kitchen
To release the most flavor from the juniper berries, use the flat side of a knife to lightly crack them rather than grinding them into a powder.
For a deeper flavor, allow the dough to undergo its first rise in the refrigerator overnight (cold fermentation).
Don't be shy with the olive oil; it's what gives the focaccia its signature fried-bottom texture and golden crust.
If the dough resists stretching to the corners of the pan, let it rest for 5 minutes to relax the gluten, then try again.
