This tall and fluffy rosemary focaccia is one of those recipes that wins you over from the first bite. Thanks to the slow fermentation, the interior is light, airy and full of holes, while the exterior stays golden and crunchy, just like homemade focaccia that smells of fresh bread. It’s perfect on its own, just out of the oven, but also stuffed or served alongside any dish. A simple focaccia made with few ingredients, but with an incredible result.

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Difficulty: Medium
Cost: Very affordable
Rest time: 2 Hours
Preparation time: 30 Minutes
Cooking time: 40 Minutes
Portions: 6/8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

4 cups Manitoba (strong bread) flour
0.35 oz fresh yeast
1 3/4 cups water
1 3/4 tsp salt
extra virgin olive oil
garlic
rosemary

Steps

For the preparation of the Tall and Fluffy Rosemary Focaccia with Slow Fermentation watch the video HERE.

In a bowl place the flour, the yeast, the salt, the oil, the rosemary and a pinch of garlic powder.
Start mixing, adding the water little by little until you obtain a soft dough. Continue kneading for about 10 minutes, until the dough becomes smooth and elastic. Transfer the dough to a lightly oiled work surface and perform a few strengthening folds.
Place it in a greased container. Cover and let it rise until it triples in volume. Second shaping: after the first rise, place the dough again on the oiled work surface, fold a few times and, if it’s very large, divide it into two pieces.
Grease the pan or baking tray well, place the dough inside and brush it with oil. Cover and let rise again until doubled in volume.
Rosemary topping:
In the meantime, clean and chop the rosemary. Put it in a small saucepan with a little extra virgin olive oil and lightly sauté together with the garlic. Let cool slightly.
After the final rise… uncover the focaccia and spread the rosemary-and-garlic-flavored oil over it, keeping a little aside for after baking. Bake in a conventional oven at 356°F for about 40 minutes, until golden. Once out of the oven, brush the focaccia with the remaining oil to make it even more fragrant and soft.