What is focaccia?
Focaccia is a sweet and savory flat bread similar to pizza dough. Liguria is famous for focaccia in Italy.
Making focaccia is similar to making bread dough. Common toppings include sun-dried tomatoes, olive oil, rosemary, and salt flakes. People eat focaccia as a snack or use it in sandwiches with mortadella or prosciutto.
how to make focaccia
Flour, water, oil and yeast are kneaded for a long time on a wooden table. After a few hours of fermentation (sometimes 30 hours or more for a light, bubbly core), spread by hand into large, shallow, oiled rectangular or circular pans.
Make an indentation on the surface with your fingertips and apply plenty of olive oil. Then sprinkle with salt and bake in preheated oven for 30 minutes or until golden brown.
Focaccia is one of Italy’s famous street foods and is best eaten fresh from the oven or with vegetables, sausages and cheese, depending on the regional version.
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In Genoa, focaccia is called fugàssa and is sold plain or in onion slices, with a very flat, oily, soft, crunchy crust. A perfect appetizer to enjoy as a lunch or snack.
how to keep it fresh
Focaccia should be eaten immediately after taking it out of the oven. However, it can be stored in a sealed bag for up to 2 days. In this case, the focaccia should be heated in the oven for several minutes before eating.
Baked focaccia can be frozen and can be reheated after thawing.
To prepare this rosemary focaccia bread recipe, you’ll need a few ingredients on hand.
The best focaccia recipe.
- 315 ml of warm water
- 2 tsp sugar or honey
- 1 bag of active dry yeast
- 830g wheat flour
- 60g extra virgin olive oil, extra for light rain
- 2 tsp sea salt
- 2 sprigs of fresh rosemary
Warm water: This recipe uses active dry yeast, so it’s important to dissolve it in warm water.
Sugar or honey: Whatever you have on hand to sweeten the bread and help activate the yeast.
Active Dry Yeast: To make this focaccia bread you need 1 pack (2.25 teaspoons).
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Flour: All-purpose flour is the best!
Olive oil: Mix some with the actual bread dough and add the amount to be sprinkled on top after the focaccia is baked.
Flaky sea salt: Mix some into the dough itself and add extra to sprinkle over the dough before baking. Halve the amount so it doesn’t get too much.
Fresh Rosemary: Sprinkle over dough for a delicious earthy rosemary flavor.
Here are the basic steps for making this Rosemary Focaccia Bread recipe.
Mix sugar and yeast in lukewarm water and set aside.
Gradually add flour, olive oil and salt. Then knead in a dough attachment or stand mixer for 5 minutes or by hand.
Initial rise of dough. Form the dough into a ball, put it in a greased bowl and cover with a damp towel. Let dough rest in a warm place for 45-60 minutes or until doubled in size.
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Secondary fermentation of dough. Shape the dough into a large circle or rectangle. Cover and let the dough rise for another 20 minutes.
Prepare dough. Heat the oven to 200 degrees. Transfer the dough to a large parchment-lined baking sheet (or press into a baking tray).
Next, sprinkle 1-2 tablespoons of olive oil evenly over the surface of the dough, and sprinkle evenly with fresh rosemary and sea salt.
Bake in the oven for 20 minutes or until the pastry is lightly golden and cooked through.
Remove from oven and drizzle with olive oil if desired.Slice and serve warm focaccia
What do you put on your focaccia?
Add garlic. Finely chop fresh garlic and mix it into the dough to add garlic flavor.
Add parmesan; Sprinkle parmesan cheese on this focaccia and it’s delicious!
Use a variety of fresh herbs. Feel free to use tarragon or fresh sage in place of fresh rosemary.
Use dried herbs. If you don’t have fresh herbs on hand, you can use dried herbs instead (such as dried rosemary or Italian seasoning).
If you’re using dried herbs, you can incorporate them into the dough itself rather than dusting it on top to keep it from burning in the oven.
Photo credit: 123rf.com
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