The Rosemary Focaccias are delicious and very easy to prepare. With only 2 grams of fresh yeast and 10 hours of rising time—which may sound long but if you start them in the morning they will be ready by the evening—you get soft focaccias with lots of holes, slightly salty and nicely oily, which makes them irresistible. They can replace bread or be eaten as a snack; one bite leads to another.

Other leavened recipes

Difficulty: Easy
Cost: Budget
Rest time: 10 Hours
Preparation time: 1 Hour
Cooking time: 15 Minutes
Portions: 4
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

332.21 Kcal

calories per serving

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Energy 332.21 (Kcal)
Carbohydrates 54.85 (g) of which sugars 1.87 (g)
Proteins 9.17 (g)
Fat 10.33 (g) of which saturated 1.46 (g)of which unsaturated 0.35 (g)
Fibers 1.24 (g)
Sodium 1,458.93 (mg)

Indicative values for a portion of 110 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

Ingredients

1 2/3 cups all-purpose flour (type 00) (soft wheat — ~200 g / 7 oz)
5/8 cup remilled durum wheat semolina (~100 g / 3.5 oz)
3/4 cup water (~200 ml / 6.8 fl oz)
1/2 tsp fresh brewer's yeast (~2 g)
3/4 tsp acacia honey (~5 g)
2 tbsp fresh rosemary, chopped (~6 g)
3 tbsp extra virgin olive oil (~40 ml / 1.35 fl oz)
2 1/2 tsp fine salt (~15 g)

Tools

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Kitchen scale
Bowl
Dough scraper
Baking pan

Steps

Combine the two flours in a bowl. Dissolve the fresh yeast in room-temperature water together with the honey and mix. Pour the liquid into the bowl little by little, stirring with a wooden spoon and adding more liquid as the dough absorbs it. Dissolve 8 g of salt in 20 ml of oil and add to the dough. (8 g salt ≈ 1 1/3 tsp; 20 ml oil ≈ 1 1/3 tbsp). Mix, turn the dough out onto the work surface and shape it into a ball. Cover with the bowl and let rest for 15 minutes.
Take the dough ball, stretch it out, fold it twice, turn it, fold it again and cover with the bowl. After another 15 minutes repeat the folds and rest another 15 minutes, then repeat once more. In total perform the fold-and-rest cycle 3 times. For the fourth time, stretch the dough, distribute the chopped rosemary over it, fold and shape (pirlare) to form a smooth ball. Let rest for 15 minutes covered with the bowl.
After the resting time, divide the dough into 4 portions, shape them into small balls and place them on a baking sheet sprinkled with semolina. Cover with a kitchen towel and let rise in the turned-off oven. I prepare them in the morning at 8:00 AM and bake at 7:00 PM.
Preheat the conventional oven to 392°F (200°C)
Place the dough balls on the oiled baking sheet and stretch each little focaccia, creating dimples with your fingertips. Fill the dimples with the remaining oil and season with the remaining salt. Bake on the middle rack for 15 minutes. Once golden, turn off the oven and serve warm.