Rosemary focaccia A traditional Italian flatbread, cooked golden brown, lightly seasoned with fresh olive oil, rosemary and sea salt. One of my favorite simple-to-follow Italian evening bread recipes!
Focaccia bread can remind you that: Pizza dough and while it's a bit different, you can definitely use it for this if you fill it up with your favorite ingredients. It's also great for sandwiches. Bruschettaor to collect the leftovers Marinara sauce stayed in your bowl. But really, it's so delicious on its own that honestly you don't need an extra reason to eat it!
Bring some Italian flair to your kitchen with this traditional flatbread. This homemade Fokasia may look complicated, but it's actually very simple to make. Follow this simple, step-by-step guide to working with Maya. The result is a clear, golden exterior that is light and airy on the inside, and the typical finger grooves at the top!
If this is your first time trying to bake bread from scratch, this is what you should try. It's only time to obtain up, which takes a small patience, but I promise the wait is worth it. Believe me, everyone needs a basket of freshly baked bread at the dining table!
How to make rosemary focaccia
Preparation. Yeast thrives on heat. If you combine them with active dry yeast and sugar, consider using warm (almost hot, but not too hot) water. Transfer to a small bowl and cover with plastic until the yeast foams and activates. If it doesn't activate, your yeast will no longer be available and you may need to buy fresh yeast.
Combine and knead. Mix the bread flour and salt in the bowl of the stand mixer with the dough hook attached. Add the activated yeast to the flour and turn down the mixer. Gradually add the remaining water and olive oil minus oil. Turn the speed to medium and keep kneading until the edges move away from the bowl. At this point, your dough should be soft and not sticky. If so, you can add a small more flour. You can knead this manually, but you need to consider the extra time and energy. A stand mixer is way more convenient, but if you missed arm day at the gym, doing so without a mixer is great!
Envelop. Put the dough in a bowl covered with oil. Make sure you roll the batter around in the oil to lightly cover all sides. Cover it with plastic wrap and let it sit in a place without a flow of hot air until it doubles.
Roll out. Drizzle a small oil over a jelly pan, pour the batter into the pan, and press down on the batter to fill the sides of the pan. If you detect a small resistance and arrive back, rest a few minutes and try again. This usually means your gluten is too firm, and leaving it to sit at room temperature a small will help.
Envelop. Cover it again and let it rise. Preheat the oven 20 minutes before baking time.
Reduce the batter. That's the fun part! Do you cognize those fun dimples and grooves that are so different in focaccia? To do this, carefully press all five fingertips into the dough.
Drizzle. Scatter the rest of the oil on top and then sprinkle with the same amount of sea salt. Whatever you want, you can use coarse or flaky sea salt. Add the fresh rosemary and immediately put it in the oven.
To bake. When the top is golden brown, you cognize it's done. Take it out of the oven and drizzle more olive oil over it if desired. Let it cool before slicing and enjoy for days! Serve with it Soups, Stew and homemade chilli sauce.
Tips and variations
Go straight ahead. This can be used as a prep recipe because the longer the dough sits, the better. When the oil penetrates into it it becomes that much tastier. You can let it sit for up to a day before baking or freeze the dough for up to 3 months. When you're alert to use it, thaw it in the refrigerator and bring it to room temperature. Then follow the steps in the recipe.
Decorations. Ok, now that you've mastered this focaccia recipe, you can play around with sauces. And God there are many! Try parmesan and roasted garlic. Or sun-dried tomatoes, or cherry tomatoes caramelized onions. Maybe different herbs or a pinch of roasted nuts. Pesto or sliced olives would be kind too!
Check the yeast. Before you commence, make sure your yeast is active. If it's ancient it won't work and your bread won't rise.
To fill. If you're making a sandwich, do it like Italians and cut a piece of focaccia in half to make a sandwich. If you use two pieces of focaccia for a sandwich, you may find it very bread. Fill it with your favorite fillings and enjoy!
Unleavened. If you don't have yeast, don't worry! There is the option of excluding the yeast and replacing the bread flour with semolina flour. At the end you have a delicious and thinly crispy focaccia.
The right salt. The salt that you use for sprinkling should not be normal table salt. Because it's so good, it'll be harder to evenly spread the salt all over the bread before it gets too salty. Coarse or flaky sea salt is top, it's the right amount of salt and adds some texture. Half the amount if you only have fine sea salt.
Tips on saving
This recipe makes about 24 focaccia. You may or may not have leftovers depending on how hungry your family is or how many people you are feeding. If you do, consider yourself lucky because you will want to eat this over and over again! It can be stored in an airtight container for up to 3 days. It can also be kept in the freezer for months and reheated in the oven to restore its crispy perfection.