Ingredients with Measurements:
- 4 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- Coarse sea salt, for sprinkling
Special equipment needed:
- Stand mixer with dough hook attachment (optional)
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. Add the warm water and olive oil, and mix until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment to knead the dough.
4. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour or until it doubles in size.
5. Preheat the oven to 425°F (218°C).
6. Line a baking sheet with parchment paper.
7. Punch down the dough and transfer it to the prepared baking sheet.
8. Use your fingers to press the dough into a rectangle shape.
9. Drizzle olive oil over the top of the dough and sprinkle with chopped rosemary and coarse sea salt.
10. Bake for 20-25 minutes or until the focaccia is golden brown.
11. Remove from the oven and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 20-25 minutes
5. Temperature:
Preheat the oven to 425°F (218°C).
Serving size:
This recipe makes one large focaccia, which can be sliced into 12-16 pieces.
Nutritional information:
Calories: 211
Fat: 7g
Carbohydrates: 32g
Protein: 5g
Sodium: 357mg
Fiber: 1g
Sugar: 1g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- Fresh rosemary can be substituted with dried rosemary, but use half the amount.
Variations:
- Add sliced olives or sun-dried tomatoes to the focaccia before baking.
- Top the focaccia with grated Parmesan cheese before baking.
- Use garlic-infused olive oil for extra flavor.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast properly.
- Let the dough rise in a warm place, such as a turned-off oven or a sunny windowsill.
- Use your fingers to create dimples in the dough before adding the toppings.
- Let the focaccia cool for a few minutes before slicing to prevent it from becoming too dense.
Storage instructions:
- Store leftover focaccia in an airtight container at room temperature for up to 3 days.
- To freeze, wrap the cooled focaccia tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
Reheating instructions:
- To reheat, place the focaccia in a 350°F (177°C) oven for 5-10 minutes until warmed through.
Presentation ideas:
- Serve the focaccia on a wooden cutting board or platter.
- Garnish with fresh rosemary sprigs.
Garnishes:
- Fresh rosemary sprigs
- Sliced olives
- Sun-dried tomatoes
- Grated Parmesan cheese
Pairings:
- Serve with a bowl of tomato soup or minestrone.
- Pair with a green salad dressed with balsamic vinaigrette.
Suggested side dishes:
- Roasted vegetables, such as zucchini, eggplant, and bell peppers
- Grilled chicken or shrimp skewers
- Caprese salad with fresh mozzarella, tomatoes, and basil
Troubleshooting advice:
- If the dough is too sticky, add more flour, 1 tablespoon at a time, until it becomes smooth.
- If the dough doesn't rise, make sure the yeast is fresh and the water is warm enough to activate it.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the dough to prevent contamination.
- Store leftover focaccia in an airtight container to prevent spoilage.
Food history:
- Focaccia is a traditional Italian flatbread that originated in the Liguria region.
- It is typically seasoned with olive oil, salt, and herbs, such as rosemary.
Flavor profiles:
- This focaccia has a savory, herbaceous flavor from the olive oil and rosemary.
- The coarse sea salt adds a salty crunch to the bread.
Serving suggestions:
- Serve the focaccia as an appetizer or alongside a meal.
- Cut into small squares for a party platter.
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Region: Italian
Taste: Herbaceous, Savory, Aromatic, Buttery