Rosemary Focaccia
PREP TIME: 2.5 HR | COOK TIME: 20 | YIELD: 8
Scrumptious Moment - The Focaccia Trend
This addictive recipe was made back in 2020 when everyone was stuck at home and baking to pass the time. Focaccia became the most popular recipe on the baking craze because of how delicious but also how easy it is to make. This popularity even caused a temporary shortage of one ingredient you would never expect to be low on supply: yeast! Once I finally got my hands on some, I had to jump on this bandwagon… and oh baby was I glad I did.
ROSEMARY FOCACCIA
Focaccia is the easiest bread you will ever make, and probably the tastiest too. It has a crisp outer layer and a soft and chewy texture that is so comforting when dipped in soup, olive oil & vinegar, or simply on its own. The rosemary and sea salt flakes on top are the final touch this recipe absolutely needs. It can be made by hand, doesn’t require long hours of waiting for the dough to rise and contains ingredients you already have around the house. If you have never made bread before, this is the perfect recipe to begin with!
WHAT IS FOCACCIA?
As suggested by the name, Focaccia is an Italian style yeast bread, typically baked using flat sheet pans. It is often flavored with olive oil and topped with various herbs and vegetables. It uses many of the same ingredients as a pizza dough, but the difference is that unlike a pizza dough, the focaccia dough is rolled onto the sheet pan and rises while in the pan. This allows the baker to make the notorious dimples easily in the dough. It is also made with more yeast, which is why it tends to have a fluffier, airy texture. That is why it is crucial that the yeast is activated through the warm water and sugar and has time to proof. This recipe, and so many others call for a small amount of salt, which must be separated from the yeast when making the dough, as salt can often slow down the activation process if directly mixed. That is why a small amount is used and first mixed in with the flour after the yeast has initially developed a foam, or “activated”.
PERFECT FOCACCIA PAIRINGS
Although I adore bread of all types and in all forms, what I love the most about focaccia is how versatile it is. It is absolutely delicious on its own, but if you’re looking to elevate this recipe, I have made a list a variety of focaccia pairings that will be perfect for your next dinner party:
Focaccia: Dipped with chili-infused olive oil and balsamic vinegar
Bruschetta: Topped with a delicious tomato bruschetta that includes chopped cherry tomatoes, garlic, parsley, olive oil, basil, balsamic vinegar, and flaky sea salt
Classic Grilled Cheese: With gooey cheese melted between two halves of the focaccia and dipped into your favorite tomato soup or lobster bisque
Caprese Sandwich: Cut into two halves and loaded with mozzarella, prosciutto, basil leaves, balsamic glaze, pesto and fresh tomatoes for a class caprese sandwich
Charcuterie: sliced and placed next to your favorite cheeses, meats, fruit, and nuts as a staple of your next charcuterie
Croutons: Chopped into small, bite-size pieces, drizzled with olive oil, and baked in the oven at 400 degrees until golden brown and crisp. You can toss these into your favorite salads and soups.
ROSEMARY FOCACCIA
Ingredients
Instructions
- In a large bowl, combine the warm water and honey and stir until the honey is mostly dissolved. Sprinkle in the yeast packet and stir to mix in the water/honey mixture. Wait at least 10-15 minutes to allow the yeast to bubble or foam (this is activating the yeast to give it that good rise). Add the olive oil, but do not mix it in.
- In a separate bowl, mix together the flour and the salt. It is important to keep the yeast and salt separated initially, as the salt can slow down the activation of the yeast. This is why we incorporate it in the flour first.
- Slowly mix in the flour/salt mixture into the bowl, adding and mixing a little at a time until a dough begins to form (it should be fairly sticky at this point).
- On a floured turn out the dough and knead for about 5-10 minutes, or until the dough is smooth. You may need to add extra flour if the dough is too wet. Take your dough and shape it into a ball.
- Grease a separate bowl with some olive oil. Take your dough ball and place it into the greased bowl and cover with a damp towel. You will want to place the bowl in a warm place to allow it to rise for about 1 hour, or until it has doubled in size. (Tips: I place mine in a turned off oven that is still slightly warm; a sunny window or on top of a heating pad set to low can work as well).
- While the dough is proofing, prepare your baking. Taking a large cake pan or square pan, cut out parchment paper to fit the shape of the bottom of the chosen pan, and brush olive oil on the sides of the pan.
- Take the proofed dough ball and transfer to the pan and carefully spread out to the edges of the pan. Cover the dough again with a damp towel and let the dough rise for another 45 minutes (you don't need to put it in a warm place this time).
- While you wait, preheat the oven to 400°F.
- Uncover the risen dough and use your fingers to poke dents all over the dough. drizzle olive oil and sprinkle the rosemary and sea salt on top.
- Bake for 20 minutes, or until the dough is golden brown and slightly crisp on top.
- Serve with some olive oil and vinegar, or dip in your favorite soup, and enjoy!