Today I present you with a classic from my region “a fügassa,” as we say in dialect, an incredibly easy version that requires no special skills, just adherence to the rising time. So, let’s skip the chat and see how to prepare rosemary focaccia.
The key to a successful focaccia lies in the dough, which must be kneaded until smooth and elastic, and in proper rising, which allows it to achieve that soft, airy texture.
The main ingredients are flour, water, yeast, salt, olive oil, and, of course, preferably fresh rosemary, which with its intense and slightly pungent aroma, gives the focaccia its unmistakable flavor.
Francy’s Tip: for a successful focaccia, the type 0 flour should have a strength factor W 260 – 300 and protein 12/12.5.
Finally, a generous sprinkle of coarse salt and a drizzle of olive oil before baking will help create that crispy exterior that makes rosemary focaccia irresistible.
We Genoese start eating focaccia in the morning “dipped” in coffee with milk or cappuccino, it sounds strange I know, but at least once in your life, you must try it.
We continue at 10 as a snack, at lunch next to the main dishes, at 4 PM as a snack, and in the evening simply opened and stuffed as you like, in short for us from Zena it’s always focaccia time.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All Seasons
Ingredients
- 4 cups all-purpose flour (strength factor W 260 – 300 and protein 12/12.5)
- 1 1/3 cups water
- 1 tsp dry yeast (or 5 grams fresh yeast)
- 1 1/2 tbsp extra virgin olive oil
- 1 1/2 tsp fine salt
- to taste coarse salt (for the surface)
- to taste rosemary (better fresh but also dry)
Tools
- 1 Baking Pan
- 1 Bowl
Steps
In a bowl, pour the flour, yeast, and room temperature water gradually.
Tip: After pouring half the water, take a short break (10 minutes) so the flour can better absorb the water, making it easier to work the dough.
Knead using a spoon and then by hand or with a mixer, add the fine salt.
Finally, add the oil and continue to knead until you get a smooth, homogeneous, and compact dough.
Let it rest covered with plastic wrap until it doubles in size, at room temperature it should take three or four hours, in the summer even less. If you plan to make it for the next day, let it rise in the fridge for about 12 hours.
Fold the dough in 2 or 4 depending on the strength of the flour, you will see in the video how to proceed. If using strong flours (12% gluten), as I recommended, you can skip this step or fold it only once.
If you decide to proceed with the folds, you will have a more airy focaccia, but if you can’t, don’t worry because the focaccia will still be great.
After folding the dough, generously oil the pan you will use for baking.
Place your dough on the pan.
Cover it with plastic wrap and let it rise until doubled, it will take about 2 hours.
Add rosemary and a bit of oil to the focaccia.
With your fingers, poke the surface, you will see that small bubbles will form that should not be popped.
Add a little coarse salt on top and bake in the oven at maximum temperature until the surface is golden, in my oven 465°F for 20 minutes.
After baking, if you like, you can brush it with a little more oil.
I assure you this rosemary focaccia will be gone in minutes.
Oh, belin, it’s so good!
Storage
At my house, we’ve never had this problem :-), but you can even freeze it.
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FAQ (Questions and Answers)
How to freeze?
Portion it and wrap it in aluminum foil.
What if I don’t want to use rosemary?
Instead of rosemary, you can use olives; just don’t add too much salt.
How to stuff it?
I love stuffing it with stracchino cheese and cooked ham or fontina cheese and cooked ham.
