Rosemary Focaccia Bread
User Reviews
5
Rosemary Focaccia Bread
Description
This Rosemary Focaccia Bread recipe starts by mixing high-quality 00 flour with warm water, olive oil, sugar, yeast, and salt, careful to keep salt away from yeast to promote rising. After kneading until smooth and elastic, the dough rests in an oiled bowl to double in size. It is then divided and spread into oiled baking trays, topped with fresh rosemary sprigs, olive oil, and sea salt flakes.
Baking produces a focaccia with a crisp, golden exterior and a light, airy interior with a springy texture. The fresh rosemary infuses the bread with a fragrant herbal note that contrasts beautifully with the olive oil richness and the sprinkling of sea salt flakes. This bread can be served warm or at room temperature, sliced for sandwiches or alongside soups and salads.
Quality ingredients such as good olive oil and 00 flour enhance the bread’s texture and flavor. Allow the focaccia to cool for about 10 minutes before slicing to maintain structure.
Ingredients
For the dough
- ~4 cups 00 flour 500g, plus extra for dusting
- 1 1/3 cups + 1 tbsp water 320ml, warm
- 4 tbsp olive oil
- 1 tsp sugar
- ~2 tsp fast action dried yeast (7g)
- 1 tsp salt
For the topping
- 1-2 large sprigs rosemary fresh
- 1-2 tbsp olive oil
- sea salt flakes
Instructions
- First, add the flour to a large mixing bowl. Make a well in the middle of the bowl then pour the yeast and sugar in the middle. Make sure to place the salt at one side away from the yeast.
- Pour the water and olive oil into the middle of the well and using a wooden spoon or spatula mix everything together. Once the dough comes together tip it out onto a clean work surface lightly dusted with flour.
- Knead the dough for 10 minutes until smooth and springy (press your finger lightly into the dough and if it springs back it's ready).
- Clean and dry the mixing bowl then lightly coat it in olive oil. Place the ball of dough in the bowl and lightly rub the top of it with olive oil.
- Cover with plastic wrap or cling film and place in a warm place for 1 hour or until doubled in size (not hot and not in direct sunlight).
- Once the dough has doubled in size remove it and cut it in half. Place the dough in two separate oiled baking trays (I used 10x15inch) and spread it out to fit the trays. If you only want to make one then you can freeze the other half.
- Let the dough rise in the trays for another hour or more.
- Preheat the oven to 230C (450F) or your hottest setting. When ready to bake use your fingers to make dimples over the dough, sprinkle over fresh rosemary, sea salt flakes and olive oil.
- Bake for 15-20 minutes until golden and baked through.
Notes
- If 00 flour is unavailable, strong bread flour can be used as a substitute.
- Keep salt separated from yeast when mixing to avoid hindering the dough rise.
- Use quality extra virgin olive oil for both the dough and topping for best flavor.
- Let the focaccia cool about 10 minutes before cutting to preserve its texture.
- It can be sliced in half to make sandwiches or baked in round or square pans as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 196mg | 8% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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