Rosemary Focaccia
This is a traditional Italian focaccia, delicately infused with fresh rosemary and drizzled with olive oil, achieving a soft interior and a golden, crispy crust.
Equipment
- Large mixing bowl For combining and mixing the ingredients.
- Wooden Spoon/Rubber Spatula Helpful in mixing the dough, though hands work just as well.
- Measuring Cups & Spoons For accurate measurements of ingredients by volume.
- Kitchen Scale (optional but highly recommended) For precise measurement of ingredients like flour.
- Dough Scraper Helps in handling and dividing the dough, especially since focaccia dough can be quite sticky.
- Rectangular Baking Tray For shaping and baking the focaccia.
- Parchment Paper (optional) Makes it easier to remove the baked focaccia and ensures no sticking.
- Damp Kitchen Cloth To cover the dough during rising times.
- Wire Cooling Rack Allows the focaccia to cool evenly without getting soggy from steam condensation.
- Sharp Knife or Pizza Cutter For slicing the focaccia once it's cooled slightly.
Ingredients
- 4 cups approx. Italian Tipo '00' flour (bread flour can also be used)
- 1 2/3 cups lukewarm water
- 2 teaspoons fine sea salt
- 2 1/4 teaspoons active dry yeast or 0.7 oz fresh yeast
- 1/4 cup extra virgin olive oil Any will do but authentic oil would come Liguria or Tuscany plus extra for finishing
- 2 sprigs fresh rosemary leaves picked
- Coarse sea salt for sprinkling
Instructions
- Yeast Activation: If using active dry yeast, dissolve it in the lukewarm water and let it sit for about 5 minutes until frothy. If using fresh yeast, crumble it into the lukewarm water and stir until dissolved.
- Dough Preparation: In a large mixing bowl, combine the flour and fine sea salt. Make a well in the center and pour in the yeast mixture, the remaining water, and half of the olive oil. Mix with a wooden spoon or your hands until a sticky dough forms. if you would like to save time you can do all this in a stand mixer with a dough hook.
- Kneading: Turn the dough out onto a floured surface and knead for about 10 minutes, or until it's smooth and elastic. The dough should be soft and a bit sticky.
- First Rise: Place the dough in a clean bowl, cover it with a damp kitchen cloth, and let it rise in a warm spot for about 1-2 hours, or until it has doubled in size.
- Preparation for Baking: Lightly oil a rectangular baking tray with some olive oil. Transfer the risen dough to the tray, spreading it out with your fingers to fit the tray. Use your fingertips to create characteristic dimples in the dough. Cover with the damp cloth and let it rise for another 30 minutes.
- Preheat & Toppings: As the dough rises, preheat your oven to 430°F (220°C). Drizzle the remaining olive oil generously over the dough, ensuring it seeps into the dimples. Scatter the rosemary leaves across the surface and sprinkle with coarse sea salt.
- Baking: Bake in the preheated oven for about 20-25 minutes, or until the focaccia has a beautiful golden-brown hue. The base should sound hollow when tapped.
- Cool & Serve: Once out of the oven, let the focaccia cool slightly on a wire rack. For a more pronounced olive oil flavor, drizzle a bit more fresh olive oil over the top just before serving.
Nutrition
Calories: 288kcalCarbohydrates: 46gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 586mgPotassium: 73mgFiber: 2gSugar: 0.2gVitamin A: 9IUVitamin C: 0.1mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!