Rosemary Focaccia

Introduction
Rosemary Focaccia is a light and fluffy Italian bread, perfect as a side dish or snack. With its aromatic rosemary and crispy edges, it’s a great accompaniment to soups, salads, or pasta dishes.

Ingredients

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 1/4 cups warm water (about 110°F/45°C)
• 2 teaspoons sugar
• 3 1/2 cups all-purpose flour
• 1/4 cup olive oil (plus extra for drizzling)
• 2 teaspoons salt
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• Coarse sea salt, for sprinkling

Directions

1. Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy.
2. Mix the Dough: In a large bowl, mix flour, 1/4 cup olive oil, salt, and the yeast mixture. Stir until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with the dough hook attachment.
3. First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Shape the Focaccia: Punch down the dough and transfer it to a greased 9×13-inch baking pan (or a lined baking sheet). Stretch the dough to fit the pan, then press your fingertips into the dough to create dimples.
5. Add Toppings: Drizzle olive oil over the top, filling the dimples with oil. Sprinkle with chopped rosemary and coarse sea salt.
6. Second Rise: Cover the dough and let it rise for 20-30 minutes while preheating the oven to 400°F (200°C).
7. Bake: Bake in the preheated oven for 20-25 minutes until golden brown and crispy on the edges.
8. Serve: Let the focaccia cool slightly before slicing. Drizzle with extra olive oil if desired, and serve warm.

Servings and Timing

• Servings: 8-12 slices
• Prep Time: 15 minutes (excluding rising time)
• Cook Time: 20-25 minutes
• Total Time: Approximately 2 hours 10 minutes (including rising time)

Variations

• Cheese Focaccia: Add shredded Parmesan or mozzarella on top before baking.
• Garlic Focaccia: Mix minced garlic into the dough or sprinkle garlic powder on top.
• Olive Focaccia: Add sliced olives or sun-dried tomatoes for extra flavor.

Storage/Reheating

• Storage: Store leftover focaccia in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and freeze for up to 3 months.
• Reheating: To reheat, warm the focaccia in a preheated oven at 350°F (175°C) for 5-10 minutes until heated through.

10 FAQs

1. Can I use instant yeast instead of active dry yeast?
   Yes, you can use instant yeast. Skip the proofing step and add it directly to the flour mixture.
2. Can I use whole wheat flour?
   Yes, but whole wheat flour will make the focaccia denser. You might need to adjust the water amount.
3. What can I use if I don’t have fresh rosemary?
   Dried rosemary works well as a substitute. Use about 1 tablespoon.
4. How can I make my focaccia more flavorful?
   Experiment with additional toppings like olives, caramelized onions, or various herbs.
5. Is it necessary to let the dough rise twice?
   Yes, the two rising periods help develop the texture and flavor of the focaccia.
6. Can I make the dough in advance?
   Yes, you can prepare the dough a day ahead and refrigerate it. Allow it to come to room temperature before shaping and baking.
7. How do I know when the focaccia is done?
   It should be golden brown on the edges and sound hollow when tapped on the bottom.
8. Can I use olive oil spray instead of drizzling?
   Yes, olive oil spray can be used to coat the dough and achieve a similar effect.
9. What if the dough is too sticky?
   Add a little more flour, a tablespoon at a time, until the dough is manageable.
10. How can I make my focaccia crispy?
    Make sure to use enough olive oil and bake the focaccia until it is golden brown.

Conclusion

Rosemary Focaccia is a delicious, versatile bread that adds a touch of Italian flair to any meal. Its light, airy texture combined with the fragrant rosemary makes it a perfect side dish or snack. Easy to prepare and customize, this focaccia is sure to become a favorite in your baking repertoire.

Rosemary Focaccia

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• Author: khaoula belabess
• Total Time: 0 hours
• Yield: 8–12 slices 1x
• Diet: Vegetarian

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Description

Rosemary Focaccia is a soft, fluffy Italian bread characterized by its aromatic rosemary and crispy edges. Perfect as a side dish, snack, or complement to soups, salads, and pasta dishes.

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Ingredients

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• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 1/4 cups warm water (about 110°F/45°C)
• 2 teaspoons sugar
• 3 1/2 cups all-purpose flour
• 1/4 cup olive oil (plus extra for drizzling)
• 2 teaspoons salt
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• Coarse sea salt, for sprinkling

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Instructions

• Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
• Mix the Dough: In a large bowl, mix flour, 1/4 cup olive oil, salt, and the activated yeast mixture. Stir until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with the dough hook attachment.
• First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
• Shape the Focaccia: Punch down the dough, transfer to a greased 9×13-inch baking pan (or lined baking sheet), and stretch to fit. Press fingertips into the dough to create dimples.
• Add Toppings: Drizzle olive oil over the dough, fill dimples with oil, and sprinkle with rosemary and coarse sea salt.
• Second Rise: Cover and let rise for 20-30 minutes while preheating the oven to 400°F (200°C).
• Bake: Bake for 20-25 minutes until golden brown and crispy on the edges.
• Serve: Cool slightly, slice, and serve warm.

Notes

• Ensure the water is warm, not hot, to activate the yeast properly.
• For added flavor, try mixing in other herbs or cheeses.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Bread
• Method: Baking
• Cuisine: italian

Nutrition

• Serving Size: 1 slice
• Calories: 180 kcal
• Sugar: 1g
• Sodium: 320mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 5mg