What is foccacia?
Focaccia is a flatbread similar to pizza dough that can be sweet or savory. In Italy, Liguria is the most famous region for focaccia.
Making focaccia is similar to making bread dough. Toppings such as sundried tomatoes, olive oil, rosemary and salt flakes are often used. People eat foccacia as a snack or use it for sandwiches with mortadella or prosciutto.
How to make focaccia
Flour, water, oil and yeast are kneaded for a long time on a wooden table. After rising for hours (sometimes more than 30 hours for a light, bubbly core), it is spread by hand into a large, shallow, rectangular or round, greased saucepan.
Make an indentation at the top with your fingertips and brush with olive oil. Then sprinkle with salt and bake in the preheated oven for 30 minutes or until golden.
Focaccia is one of Italy’s most popular street snacks, perfect for eating freshly baked, either plain or stuffed with vegetables, sausage or cheese, depending on the regional version.
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In Genoa, focaccia is called fugàssa and is sold in slices, either plain or with onions, fairly flat, shimmering with oil, tender and with a crunchy crust – the perfect appetizer to enjoy at lunch or as a snack.
How to stay fresh?
It is recommended to eat the foccacia as soon as it is removed from the oven. However, it can be stored for up to 2 days in a sealed bag; In this case, the focaccia should be heated in the oven for a few minutes before eating.
Baked focaccia can be frozen and then reheated after thawing.
To prepare this focaccia rosemary bread recipe, you’ll need a few ingredients.
The most tested ‘focaccia’ recipe
- 315 ml of warm water
- 2 teaspoons sugar or honey
- 1 pack of active dry yeast
- 830 gr wheat flour
- 60g extra virgin olive oil, plus more for drizzling
- 2 teaspoons sea salt
- 2 sprigs of fresh rosemary
Warm water: Since this recipe uses active dry yeast, it’s important to use warm water to dissolve it.
Sugar or honey: Anything you have to give the bread a little sweetness and help activate the yeast.
Active Dry Yeast: You’ll need a packet (or 2.25 teaspoons) to make this focaccia bun.
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Flour: All-purpose flour would be great!
Olive oil: Some will be mixed into the actual bread dough, plus an extra amount to sprinkle on top after the focaccia is baked.
Flattened sea salt: We’ll be mixing some into the bread dough itself, plus some extra to sprinkle on top of the dough before baking. If you don’t have flaked sea salt, you can use fine sea salt, but be sure to divide it in half so the bread doesn’t over-salt.
Fresh Rosemary: To sprinkle over dough and add a delicious earthy rosemary flavor.
Here are the basic steps for making this rosemary focaccia bread recipe.
Mix warm water with sugar and yeast, set aside.
Gradually add flour, olive oil and salt. Then knead for 5 minutes using a dough attachment or stand mixer, or knead the dough by hand.
The first dough rise. Form the dough into a ball and place it in an oiled bowl and cover with a damp towel. Let the dough rest in a warm place for 45-60 minutes or until it has doubled in size.
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The second dough rise. Shape the dough into a large circle or rectangle. Cover and let the dough continue to rise for 20 minutes.
Prepare the dough. Preheat the oven to 200 degrees. Transfer the dough to a large baking sheet lined with parchment (or press into a baking sheet). Use your fingers to make indentations all the way to the pan – all over the surface of the dough.
Then, drizzle a tablespoon or two of olive oil evenly over the entire surface of the dough and sprinkle evenly with fresh rosemary and sea salt.
Bake in the oven for 20 minutes or until the cake is golden and cooked through.
Remove from oven and drizzle with a little more olive oil, if desired. Slice and serve hot focaccia
What can you put on focaccia?
Add garlic. Finely chop and add a large clove of fresh garlic to the mixture for extra garlic flavor.
Add parmesan. This focaccia will also be delicious with a sprinkling of parmesan on top!
Use different fresh herbs. Instead of fresh rosemary, use fresh tarragon or sage.
Use dried herbs. If you don’t have fresh herbs on hand, you can use dried herbs (such as dried rosemary or Italian herbs).
If you’re using dry herbs, you can incorporate them into the batter itself instead of sprinkling it on top, so it doesn’t burn in the oven.
Photo source: 123rf.com
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