Today, a recipe for a soft and fragrant dough: Rosemary Focaccia!
I love kneading focaccia, the softness and that mixed aroma of bread and pizza drive me crazy… this is an easy and perfect recipe for a super soft and tasty focaccia, perfect to eat alone or with cured meats, cheeses, or vegetables.
Few ingredients with a simple procedure to make it and have a bread substitute for your dinners or to eat as a snack. The right hydration allows this dough to be easily workable and to have an unmistakable taste.
The aroma of rosemary mixed with that of bread will fill your home and make you feel like you’re in… paradise, or at the bakery!!!!
Let’s see together, step by step, how to make this recipe.
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 1 9-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2/3 cup water
- 1 2/3 cup all-purpose flour
- 1/3 cup Manitoba flour
- 1/2 tsp dry yeast
- 1 tbsp olive oil
- 1 tsp salt
- 1 pinch sugar
- 2 sprigs rosemary
- 1 tbsp olive oil (for topping)
Tools
Below you will find the links to some tools used to make the recipe
- 1 Scale
- 1 Stand Mixer
- 1 Baking Pan
- 1 Knife
- 1 Cutting Board
- 1 Small Bowl
- 1 Bowl
- 1 Brush
Let’s Start!
Remove the rosemary needles from the sprig, wash them, dry them, and then finely chop them on a cutting board with a knife. Set half aside and put the other half in a small bowl with the olive oil.
Mix the two flours together, then in the stand mixer add water at room temperature, dry yeast, a pinch of sugar, and half of the flour, mix at medium-low speed for two or three minutes and set aside for 15/20 minutes. After this time, add the remaining flour, let it absorb all the water then add the oil, and once the oil is absorbed, add the salt. Let the machine work for three or four minutes at medium speed, add the chopped rosemary and let the dough come together well, this will take another three or four minutes. Transfer the dough to a slightly oiled bowl and cover with plastic wrap.
Let the dough rise for about three hours until it doubles in size, then transfer it to a 9-inch oiled pan and spread it with your fingertips. Brush with the rosemary oil and let it rise again in a warm place, inside the turned-off oven is perfect. Once it doubles, make dimples in the dough with your fingertips.
Una Riccia recommends
You can enjoy the soft rosemary focaccia as is or accompany it with cured meats. It keeps well for a couple of days in a bread bag. With the same dough, you can make small focaccias by halving the baking time.
