Rosemary focaccia, my favorite, soft, fluffy, nicely oily, and tasty. The aroma of rosemary with olive oil is something intoxicating, which is why I always keep a fresh plant on the balcony, because I can’t do without it.
Moreover, this rosemary focaccia is not only aromatic but also appetizing, it’s good to eat simply on its own or filled with any cold cuts or cheese. Alternatively, you could also enrich it with a few thin slices of onion, if you like, and bake it.
The recipe quantities are for 2 baking sheets, but don’t think it’s too much, rosemary focaccia disappears before it cools down, and if you do have any slices left over, you can also freeze them.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 28 oz all-purpose flour
- 2 cups water
- 1/3 cup olive oil
- 1.4 oz liquid malt (can be replaced with 0.7 oz sugar and 0.7 oz honey)
- 0.56 oz fine salt
- 0.88 oz fresh yeast
Steps
Dissolve the crumbled yeast in the water. I recommend using filtered water, not tap water.
Put the sifted flour in a large bowl and pour the water with the dissolved yeast over it, then add the olive oil and the liquid malt. If you don’t have malt, you can replace it with half the amount of sugar and half the amount of honey.Knead the mixture a bit and then add the fine salt. Finish kneading the dough and form a ball.
Place it in the bowl and let it rise until it doubles in size, covered, in a warm environment.After the first rise, which will depend a lot on the external environment, about 2 hours, sometimes even less, prepare it to spread in the baking sheet.
Generously oil a baking sheet and pour the dough into it. Spread it with your fingers from the center towards the edges, gently tapping, without pulling the dough too much.
Make indentations with your fingertips and pour over a brine made of 3.5 oz of water, 1.75 oz of oil, and 1 teaspoon of salt, the brine emulsified by beating it with a fork until it becomes milky white.
Put the baking sheet with the spread dough in the oven, cover it with a sheet of parchment paper and let it rise for another 2 hours or so, until it doubles.
After the second rise, sprinkle it with fresh rosemary sprigs, coarse salt crushed in a mortar, and bake the focaccia in a preheated oven at 392°F for 15-20 minutes.
