What is Focaccia?
A flatbread that resembles pizza dough called focaccia, or fo-kah-cha, can be either savory or sweet. In Italy, Liguria is the region best renowned for its focaccia, also known as “classica” in Genoa. This focaccia is 1/2 to 1 inch thick, has a light crust, and a surface covered in oil-retentive indentations. Another popular food in Liguria is focaccia di Recco, which is a very thin dough sheet packed with fresh cheese like crescenza. With fresh rosemary, olive oil, and flaky sea salt on top, this recipe for Rosemary Focaccia Bread is delicious and simple to prepare.
Ingredients to Make Rosemary Focaccia
divided into 3 tablespoons plus 1/4 cup of olive oil
2 chopped medium onions
1 1/2 tablespoons dried active yeast
1-1/2 cups of split heated water between 110° and 115°
0.5 teaspoons of sugar
0.5 teaspoons of salt
3-4 cups of all-purpose flour
2 tablespoons of chopped fresh rosemary or 2 teaspoons of crushed dried rosemary
- 1/4 cup oil should be heated to medium heat in a big skillet. Add the onions; stir-fry for 6 to 8 minutes, or until they are soft. Mix 1/4 cup of warm water and yeast in a big bowl. Give sugar a minute to stand before adding. Add the remaining water, salt, and 2 tablespoons of oil. Add two cups of flour. until smooth, beat. Add just enough more flour to create a soft dough by stirring.
- Turn dough onto a floured surface and knead for 6 to 8 minutes, or until it is elastic and smooth. Add 1 tablespoon of rosemary and the onions. Knead for an extra minute. Place in a greased bowl after giving the top a quick flip. For around 40 minutes, cover and let the dough to double in a warm environment.
- Punch down the dough. Turn out and cut in half on a lightly dusted surface. Spread out each piece. Allow to rest for five minutes. Two baking sheets should be greased and cornmeal sprinkled. On the prepared pans, roll out each chunk of dough into a 10-inch circle. For around 40 minutes, cover the dough and allow it double. Set the oven to 375 degrees.
- Apply the final spoonful of oil to brush. Add the last tablespoon of rosemary and coarse salt on top. Bake for 25 to 30 minutes, until golden brown. Remove to wire racks from pans. Serve hot.
How To Keep It Fresh
It is advised to consume the focaccia right away to ensure the greatest flavor. However, it can be stored for up to 2 days when sealed in a bag; in this scenario, the focaccia should be reheated in the oven for a short period of time. Focaccia that has been baked can be frozen as well.