Italian bread is delicious, soft, and pure perfection. Among the many types of bread, focaccina is widely enjoyed for its savory flavor. It is crispy on the outside and soft on the inside and features a fresh rosemary aroma. This appetizer goes well with soups and stews and is a classic that will never get old.
Classic Rosemary Focaccina Recipe
A luxurious Classic Rosemary Focaccina recipe that pairs homemade dough with a decadent rosemary and olive oil topping.
- 8 cups Bread Flour or All-Purpose Flour
- 2 teaspoons Active Dry Yeast
- 2 tbsp Rosemary, fresh, roughly chopped
- 1 tbsp Sugar
- 2¾ cups Water, warm
- 3 tbsp Olive Oil
- 2 ½ tsp Sea Salt
- Add warm water, sugar, and active dry yeast to a bowl. Let it sit for about 8 to 10 minutes until it foams.
- In a stand mixer, add all-purpose flour and salt. Mix well to incorporate.
- Insert the dough hook attachment, start the mixer at low speed and slowly pour the yeast and water mixture.
- Once the mixture starts combining into a dough, slowly pour olive oil and let the mixer run for a minute or two.
- Stop the mixer, scrape down the sides and start it up again at low to medium speed until everything is well combined.
- Increase the speed of the mixer to medium and let it run for 8 to 10 minutes until the dough no longer sticks to the sides of the bowl.
- Stop the mixer and transfer the dough to a glass bowl.
- Drizzle olive oil on top to grease the dough.
- Cover the bowl with a kitchen towel or cheesecloth and place it in a dark, dry, warm place for an hour or until it rises and doubles in size.
- Once the dough has doubled in size, punch it and fold it over a few times.
- Place the dough on a greased rectangular baking tray. Use your hands to stretch and flatten the dough evenly into a shape you want. Let it sit for another 15 minutes.
- Stretch the dough again and flatten it with your fingers. Let it sit for another 45 minutes to let it rise again.
- Once the dough doubles in height, use your fingers to make indents in the dough.
- Drizzle more olive oil and brush it evenly across the surface. Sprinkle sea salt and chopped fresh rosemary on top.
- Place the baking tray in a preheated oven at 350 degrees Fahrenheit for about 40 minutes until its internal temperature is 190 degrees and the top turns golden brown.
- Once done, remove from the oven, drizzle and brush olive oil on the focaccina again and let it cool on a cooling rack.
- Cut into small squares, serve, and enjoy!
- Ensure the water temperature is no more than 100 degrees Fahrenheit. If the water is hotter or colder than the required temperature, the yeast won’t proof and your dough won’t rise.
- Ensure the flour is leveled when measuring.
- Sugar is a crucial ingredient to activate yeast.
- Take your time and let the dough rise a couple of times for the best results.
Calories: 519kcal | Carbohydrates: 98g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 735mg | Potassium: 167mg | Fiber: 4g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 6mg
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If you like this post, then we definitely recommend checking out our Veggie Ricotta Toast Recipe post.