Recipes

Rustic Herbed Focaccia with Celtic Sea Salt®

Golden, aromatic focaccia drizzled with olive oil and sprinkled with Light Grey Celtic® or Celtic Kosher™ Sea Salt for a delicate crunch and mineral-rich flavor that makes every bite beautifully rustic and comforting.

Servings: 8
Prep Time: 15 min active
Rise Time: 1 hour 30 min
Bake Time: 25 min

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Ingredients

Warm Water (about 110°F): 1 cup
Active Dry Yeast: 2 ¼ tsp (1 packet)
All-purpose or Bread Flour: 2 ½ cups
Olive Oil (plus extra for drizzling): 2 tbsp
Celtic Fine Ground™ Sea Salt (for dough): 1 tsp
Chopped Fresh Rosemary (or herbs of choice): 2 tsp
Light Grey Celtic® or Celtic Kosher™ Sea Salt (for topping): 1–2 tsp
Sliced Cherry Tomatoes, Olives, or Caramelized Onions: Optional

Light Grey Celtic®

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Steps

1

Activate the yeast

In a small bowl, mix warm water with yeast and let sit for 5–10 minutes until frothy.
2

Make the dough

In a large bowl, combine flour, Celtic Fine Ground™ Sea Salt, and olive oil. Pour in the yeast mixture and stir until a shaggy dough forms.
3

Knead and rise

Knead on a lightly floured surface for 5–7 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp towel, and let rise for about 1 hour, or until doubled in size.
4

Shape the focaccia

Preheat oven to 400°F (200°C). Gently press the dough into an oiled 9×13-inch pan (or a round baking pan for a rustic look). Let rise again for 20–30 minutes.
5

Top and dimple

Use your fingers to press small dimples all over the surface. Drizzle generously with olive oil. Sprinkle herbs and Light Grey Celtic® or Celtic Kosher™ Sea Salt evenly on top. Add optional toppings if desired.
6

Bake

Bake 20–25 minutes until golden brown. Cool slightly before slicing.

Celtic Sea Salt® Tips for Focaccia

For a softer crumb: Mix half all-purpose and half bread flour.
For a crispier crust: Bake on a preheated baking stone or steel.
Flavor tip: The mineral-rich Light Grey Celtic® Sea Salt adds complexity and balances the olive oil’s fruitiness beautifully.