ROSEMARY FOCACCIA
Prep time
Cook time
Total time
Author: HATIBON
Recipe type: Bread
Cuisine: Italian
Serves: 4 people
Ingredients
- 500 gr flour
- 250-300 ml room temp water
- 10 gr salt
- 2-3 gr instant dry yeast
- 3 Tbs warm water
- .
- For the top
- 2 Tbs olive oil
- 3-4 Tbs water
- 1 tsp coarse sea salt
- fresh rosemary
Instructions
- Dissolve yeast in 3 Tbs warm water.
- Place flour in the bowl of your stand mixer fitted with the dough hook. Add in the dissolved yeast and start mixing on low speed.
- While it's running pour in the water slowly from the side of the bowl and let it knead on medium low speed for 6-7 minutes.
- Once you have a smooth and elastic dough, place it in a large bowl brushed with a Tbs of olive oil. (You can also utilise your stand mixer's bowl) Cover with plastic wrap and let it rise for a couple of hours, until doubled in size.
- Once it's risen you can either give it four folds in the bowl or knead it very briefly on the work surface.
- Place the dough on a piece of parchment paper and spread with your greased fingers to a diameter of 11-12 inches (28-30 cm). Make dimples with your fingertips all over the top. Cover with a large piece of plastic wrap and let rise again for 45-60 minutes in a draft free spot. (if using a square or rectangular pizza stone/sheet pan shape the focaccia accordingly)
- While the focaccia is rising for the second time, preheat the oven on maximum. Place the pizza stone on the rack positioned in the middle.
- Once the focaccia has risen, remove the plastic wrap. Pour over 2 Tbs of olive oil (you can be a little generous here if you like, as we didn't put any oil in the dough). Go over the dimples you made previously and sprinkle with 3-4 Tbs of water, coarse salt and the rosemary.
- Place it in the oven. Get help from a pizza spade or a large chopping board to transfer the dough on to the stone with the parchment paper.
- Bake for 10-13 mins on the pizza stone until golden brown. If baking on a sheet pan add 2-3 mins to the cooking time.
- Once baked transfer on to a cooling rack and rest for a few minutes. You can brush with a little more oil if you like. Slice and serve.
Notes
Rising time will depend on the temperatures and the environment that you are in.
Cooking time can slightly vary in your oven.
Leftover focaccia makes for great sandwiches, you can slightly warm it up in a low oven.
Focaccia also freezes well. Just place big pieces in a freezer bag, remove from the freezer about an hour before you want to eat it.
One last thing I'd like to say is that, when making focaccia or bread in general you should trust your instincts. You should feel the dough, caress it, give it love. And don't be put of if it doesn't come off perfect the first time.
Cooking time can slightly vary in your oven.
Leftover focaccia makes for great sandwiches, you can slightly warm it up in a low oven.
Focaccia also freezes well. Just place big pieces in a freezer bag, remove from the freezer about an hour before you want to eat it.
One last thing I'd like to say is that, when making focaccia or bread in general you should trust your instincts. You should feel the dough, caress it, give it love. And don't be put of if it doesn't come off perfect the first time.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/01/rosemary-focaccia/