Rosemary focaccia is a homemade recipe, a soft leavened bread inside and slightly crunchy outside. This rosemary bread is very soft and easy, it will win you over. Grandma Benedetta makes it faster by increasing the amount of yeast, I prefer to use less and perform a long rise with a rest in the fridge.
LIGHT RECIPE without lard and potatoes.
SEASON and harvest #rosemary all year round.
RECIPES of savory and sweet focaccias
- Difficulty: Medium
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 302.62 (Kcal)
- Carbohydrates 44.63 (g) of which sugars 2.19 (g)
- Proteins 9.29 (g)
- Fat 9.97 (g) of which saturated 1.20 (g)of which unsaturated 0.03 (g)
- Fibers 4.52 (g)
- Sodium 379.86 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Rosemary Focaccia
- 1 cup water (at room temperature – you can use the cooking water from vegetables or pasta)
- 1 1/2 tsp fresh yeast (or 3/4 tsp dry yeast or 2 tsp dried sourdough)
- 1 tsp sugar (or barley malt)
- 1 cup Manitoba flour (or all-purpose flour)
- 2 1/2 cups semolina flour (or all-purpose flour)
- 1/4 cup extra virgin olive oil (about 2.5 oz)
- 1 tsp salt
- 2 tbsps extra virgin olive oil (about 1.5 oz)
- 3 tbsps water (about 1 oz)
- as needed rosemary (chopped)
- as needed coarse salt (optional)
Tools
- Knead by hand first in a bowl and then on the work surface
- Baking tray rectangular 39×27
RISING TIMES
1st rise about 4 – 6 hours (or until doubled)
2nd rise about 1 – 2 hours
To speed up rising times, increase the amount of yeast or place the dough to rise in a warm place or in the oven turned off at 122°F (50°C).
For a long rise, plan for a REST IN THE FRIDGE, so after the first rise, place the dough (covered) in the fridge. The dough will continue to mature slowly and can be ready for up to 3 days. When you want to prepare the focaccia, remove the dough from the fridge and allow it to come to room temperature for 1 to 2 hours, then spread it on the baking tray and continue with the second rise.
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BAKING MODE AND TIME
Static oven preheated to 410°F (210°C) for 20 minutes.
Rosemary Focaccia
In a bowl, pour room temperature water (1 cup), yeast (1 1/2 tsp fresh yeast crumbled or 3/4 tsp dry yeast or 2 tsp dried sourdough) with a teaspoon of sugar (1 tsp). Then add the flour (3 1/2 cups) and the oil (1/4 cup).
Knead everything vigorously, by hand or with a mixer, until the dough is smooth and well incorporated (if too liquid add a little flour, if too dense add a little water). Then incorporate the salt and finish kneading.
1st Rise
Cover the dough and keep it warm and away from drafts (to accelerate rising, place in the oven turned off at 122°F). Let it rise until it doubles or more.
Prepare the Brine
In a cup, pour 1 1/2 oz of oil and 1 oz of water, mix everything with a teaspoon to emulsify.
Remove the dough from the bowl and form a ball, place it on the tray and grease it externally, then decisively stretch the focaccia with oiled hands and poke its entire surface with your fingers.
Pour the brine over it and distribute it evenly, continuing to poke the focaccia deeply. Sprinkle chopped rosemary (fresh or dried) over it and optionally some coarse salt.
2nd Rise
Let the focaccia rise until it doubles in a sheltered place, the oven turned off is excellent.
BAKING
Empty the oven and turn it to static at 410°F, once hot, place the tray inside and bake the focaccia for about 20 minutes or until the desired golden color is reached.
STORING rosemary focaccia
To store focaccia, wrap it tightly in aluminum foil or place it in an airtight container, then store at room temperature for up to three days. In the refrigerator, it keeps for a week, but the flavor may worsen. To freeze it, wrap it in plastic wrap or place it in a freezer bag, it keeps for up to a month, allow it to thaw completely before consuming.
