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Focaccia con rosmarino

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Course Snack

Cuisine Italian

Equipment

• Equipment Needed: Mixing bowl, baking sheet, parchment paper, whisk, and kitchen towel

Ingredients

  

• 2 cups warm water about 110°F/43°C
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 5 cups all-purpose flour plus extra for dusting
• 1 tablespoon salt
• 1/2 cup extra virgin olive oil plus extra for drizzling
• 2 tablespoons fresh rosemary chopped (or 1 tablespoon dried rosemary)
• Coarse sea salt for topping

Instructions

 

• Activate the Yeast
• In a mixing bowl, combine warm water, yeast, and sugar. Let it sit for about 5-10 minutes until it becomes frothy. This step ensures the yeast is active and ready to help your dough rise.
• Make the Dough
• Once the yeast is activated, add 1/2 cup of olive oil, flour, and salt to the bowl. Mix until a shaggy dough forms.
• Knead the Dough
• Transfer the dough to a floured surface and knead for about 5-7 minutes until it's smooth and elastic. If the dough is too sticky, add a little more flour as needed.
• First Rise
• Place the dough in a lightly oiled bowl and cover it with a damp kitchen towel. Let it rise in a warm place for about 1 hour or until it has doubled in size.
• Shape the Focaccia
• Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet lined with parchment paper. Use your fingers to stretch and press the dough into a rectangle or circle about 1 inch thick.
• Prepare for Second Rise
• Cover the shaped dough with the kitchen towel again and let it rise for another 30 minutes.
• Preheat the Oven
• While the dough is rising, preheat your oven to 425°F (220°C).
• Add Toppings
• After the second rise, use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with chopped rosemary and coarse sea salt.
• Bake the Focaccia
• Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the focaccia is golden brown.
• Cool and Serve
• Once baked, remove from the oven and let it cool for a few minutes. Slice and serve warm or at room temperature.
• Variations
• Garlic Focaccia: Add minced garlic to the dough or sprinkle it on top before baking.
• Cheese Focaccia: Incorporate shredded cheese (like mozzarella or parmesan) into the dough or sprinkle it on top.
• Herb Focaccia: Experiment with different herbs like thyme, oregano, or basil.

Focaccia con Rosmarino, or rosemary focaccia, is a delicious Italian bread that’s not only easy to make but also incredibly versatile. Whether you’re enjoying it on its own, using it as a base for sandwiches, or serving it alongside a hearty soup, this recipe is a fantastic addition to your culinary repertoire. From my own personal experience, I can say that once you master this recipe, you’ll find yourself making it time and time again. So, let me show you how I make this delightful bread.

What to Expect

Expect a soft, fluffy texture with a golden crust. The aroma of rosemary and olive oil will fill your kitchen, making it hard to resist the temptation to dive right in. Focaccia can be served warm with a drizzle of olive oil or alongside soups and salads for a delightful meal. It’s perfect for sharing or for enjoying solo.

Focaccia con Rosmarino is not just a bread; it’s a canvas for creativity in the kitchen. So, gather your ingredients and let the aromas of Italy fill your home.

Meal Facts

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Time to Stand: 1 hour (for rising)
• Total Time: 1 hour 35 minutes
• Ease of Cooking: Easy
• Servings: 8
• Calories: Approximately 150 per serving
• Cost of Ingredients: Approximately $5
• Cuisine: Italian
• Course: Bread
• Equipment Needed: Mixing bowl, baking sheet, parchment paper, whisk, and kitchen towel
• Check out the right equipment and Ingredients that you need for making  #focacciaconrosmarino   here 

Ingredients

• 2 cups warm water (about 110°F/43°C)
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 5 cups all-purpose flour (plus extra for dusting)
• 1 tablespoon salt
• 1/2 cup extra virgin olive oil (plus extra for drizzling)
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• Coarse sea salt for topping
• Check out the right equipment and Ingredients that you need for making  #focacciaconrosmarino   here 

Method

1. Activate the Yeast

In a mixing bowl, combine warm water, yeast, and sugar. Let it sit for about 5-10 minutes until it becomes frothy. This step ensures the yeast is active and ready to help your dough rise.

2. Make the Dough

Once the yeast is activated, add 1/2 cup of olive oil, flour, and salt to the bowl. Mix until a shaggy dough forms.

3. Knead the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more flour as needed.

4. First Rise

Place the dough in a lightly oiled bowl and cover it with a damp kitchen towel. Let it rise in a warm place for about 1 hour or until it has doubled in size.

5. Shape the Focaccia

Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet lined with parchment paper. Use your fingers to stretch and press the dough into a rectangle or circle about 1 inch thick.

6. Prepare for Second Rise

Cover the shaped dough with the kitchen towel again and let it rise for another 30 minutes.

7. Preheat the Oven

While the dough is rising, preheat your oven to 425°F (220°C).

8. Add Toppings

After the second rise, use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with chopped rosemary and coarse sea salt.

9. Bake the Focaccia

Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the focaccia is golden brown.

10. Cool and Serve

Once baked, remove from the oven and let it cool for a few minutes. Slice and serve warm or at room temperature.

Variations

• Garlic Focaccia: Add minced garlic to the dough or sprinkle it on top before baking.
• Cheese Focaccia: Incorporate shredded cheese (like mozzarella or parmesan) into the dough or sprinkle it on top.
• Herb Focaccia: Experiment with different herbs like thyme, oregano, or basil.

Tips and Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour.
• Dairy-Free: This recipe is naturally dairy-free, but ensure any toppings (like cheese) are dairy-free if needed.
• Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for up to a month. Reheat in the oven for the best texture.
• Check out the right equipment and Ingredients that you need for making  #focacciaconrosmarino   here 

Nutritional Information (per serving)

• Calories: Approximately 150
• Protein: 4g
• Carbohydrates: 25g
• Fat: 5g
• Fiber: 1g

Troubleshooting Tips

• Dough Doesn’t Rise: Ensure your yeast is fresh and the water isn’t too hot or cold when activating it.
• Focaccia is Dense: Make sure to knead the dough sufficiently and allow enough rising time.
• Burnt Bottom: If the bottom of the focaccia burns, place a baking sheet under it to shield it from direct heat.