Imagine pulling a golden, aromatic focaccia from your oven, its surface glistening with olive oil and sprinkled with fragrant rosemary - a bread so magical it transports you straight to the sun-drenched streets of Italy. This isn't just a recipe; it's a culinary journey that transforms simple ingredients into a masterpiece that will have your family and friends begging for more. Whether you're a seasoned baker or a curious kitchen novice, this focaccia recipe is your ticket to bread-baking glory!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 500g all-purpose flour
- 300ml warm water
- 2 tsp salt
- 1 tsp sugar
- 7g active dry yeast
- 100ml olive oil
- Fresh rosemary
- Coarse sea salt
Instructions
- In a small bowl, combine the warm water (300ml) with the sugar (1 tsp) and active dry yeast (7g). Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This activates the yeast.
- In a large mixing bowl, combine the all-purpose flour (500g) and salt (2 tsp). Mix well to ensure the salt is evenly distributed throughout the flour.
- Make a well in the center of the flour mixture and pour in the activated yeast mixture along with 50ml of olive oil (reserve the remaining 50ml for later).
- Using a wooden spoon or your hands, mix the ingredients together until a shaggy dough forms. If the dough is too sticky, you can add a little more flour, but be careful not to add too much.
- Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for this process.
- Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet or a baking dish (approximately 12x16 inches) and stretch it out gently with your fingers to fit the pan.
- Using your fingertips, create dimples all over the surface of the dough. Drizzle the reserved olive oil (50ml) evenly over the top, ensuring it seeps into the dimples.
- Sprinkle fresh rosemary leaves generously over the surface of the dough, followed by a sprinkle of coarse sea salt to taste.
- Cover the dough again with a damp cloth and let it rise for another 20-30 minutes, allowing it to puff up slightly.
- While the dough is rising, preheat your oven to 220°C (428°F).
- Once the dough has risen, place it in the preheated oven and bake for about 25-30 minutes or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
- Remove the focaccia from the oven and allow it to cool slightly in the pan before transferring it to a wire rack to cool completely.
- Slice the focaccia into squares or rectangles and serve warm or at room temperature. Enjoy your homemade focaccia with olive oil and rosemary!
Tips
- Yeast Activation is Key: Ensure your water is warm (not hot) to activate the yeast without killing it. The frothy mixture is your first sign of success!
- Don't Rush the Rise: Patience is crucial. Let the dough rise in a warm, draft-free area for the best texture and flavor development.
- Dimpling Technique: When creating dimples, use your fingertips gently but firmly. This creates those signature focaccia pockets that trap olive oil and herbs.
- Oil is Your Friend: Don't be shy with olive oil - it's what gives focaccia its signature moisture and rich flavor.
- Fresh Herbs Matter: Use fresh rosemary if possible. The difference in flavor is remarkable compared to dried herbs.
- Oven Temperature Matters: A hot oven (220°C/428°F) ensures a crispy exterior and soft, airy interior.
- Cooling is Important: Allow the focaccia to cool slightly in the pan before transferring to a wire rack to prevent soggy bottoms.Pro Tip: This focaccia is versatile! Serve it as a side, use it for sandwiches, or enjoy it on its own with a drizzle of extra virgin olive oil.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 7g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
