Focaccia with rosemary / Focaccia al rosmarino (oven)

Category: Yeast bread
Kitchen: italian
Focaccia with rosemary / Focaccia al rosmarino (oven)

Ingredients

Wheat flour, premium 500g.
Water 300g.
Olive oil 50g.
Yeast, fresh 15g.
Salt 10g.
Rosemary, fresh a few twigs
Good rock salt a few pinches

Cooking method

  • I really love Italian cuisine. Most of all I like its simplicity. It's like a good wine, there are only two components, but what a bouquet !!! Likewise, Italian bread - a minimum of ingredients and a fantastic result!
  • Outside the window is horror - it's winter there. Moreover, winter is special - Moscow one with its mud, damp wind and low gray sky. And so I want to go back to the summer, to the sea. Having recently decided to bake baguettes, I understood why I am drawn to white bread - I want summer.
  • And what could be more summer than the famous focaccia. With a minimum of components, maximum pleasure. Focaccia was once food for the peasants and warriors of antiquity, now it is probably the most common bread in Italy. It is baked a lot, recipes for every baker are countless. This may be one of the simplest recipes, but believe me, the result is excellent!
  • 1. Use Italian pizza and focaccia flour (Type OO), if no baking flour is suitable. Pound the yeast in flour with your hands until fine crumbs (to give a more pronounced texture, you can add another 20 g of semolina to the flour, if you add cereals, add an additional 20 g of water). Add oil, water and salt. Knead the dough until it comes off easily from the table and hands. Dust the table with flour, shape the dough into a ball, put it in a bowl powdered with flour, cover with a towel and put in a warm place for 1 hour.
  • 2. Brush a baking sheet with olive oil. Place the dough on it. starting from the center, using fingers, spread the dough on the baking sheet. Do not pull the dough under any circumstances! Cover with a towel and place in a warm place for another 45 minutes.
  • 3. Sprinkle the risen dough with olive oil and press down with your fingers, it should not be smooth, but lumpy. Cover again with a towel and place in a warm place for another 30 minutes.
  • 4. Pick up the rosemary leaves. Spread the leaves evenly over the dough. Press each leaf into the dough with your fingers. Sprinkle the dough on top with coarse rock salt and immediately place the baking sheet in the oven. Reduce temperature to 220C and bake for 25-30 minutes until golden brown.
  • 5. Cool the finished bread on the wire rack. Brush the still-hot tortilla with olive oil.
  • Focaccia with rosemary / Focaccia al rosmarino (oven)
  • Focaccia with rosemary / Focaccia al rosmarino (oven)
  • 6. Bon appetit!

The dish is designed for

1 flat cake

Time for preparing:

about 3 hours

Note

Focaccia (ital. focaccia) - an Italian flatbread made from the same dough that is the basis for pizza; also unleavened yeast bread without any toppings on the surface. The dough of traditional focaccia, like other unleavened cakes, contains three components: flour, water and yeast, but olive oil is added to Italian focaccia. Focaccia is round or rectangular, thin or thick (but usually thin), depending on the preference of the baker. Also, sometimes milk is added to the dough for focaccia (which is never practiced for pizza) - then it turns out to be more fluffy, sometimes yeast is not put in to get it thinner and crisper. Focacci can be sweet or savory.

Traditionally, focaccia is seasoned with Italian herbs (basil, oregano). The simplest filling is olive oil or salt, but there can be more complex options - spicy herbs, cheeses, tomatoes, olives, onions, fruits, etc.Most toppings are added to the flatbread before baking, with the exception of fresh herbs, garlic and olive oil, which are added when the flatbread is hot and cooked.

Idol32
I forgot to add that the bread is thin enough in the pictures. The thinner it is, the more crisp it is. If you want to chew rather than gnaw on your focaccia, make the cake thicker.
Yuri198
I made focaccia according to your recipe, I liked it. I just put the olives and greased it on top with a mixture of basil, garlic, salt and sunflower oil (no olive oil). He baked in a pan (aluminum h-40mm) 180x300, from the specified amount of dough, the height of the product is slightly higher than the matchbox. I also put 40 g of semolina and a teaspoon of candied honey, kneaded in HP and yeast used packmai 1.25 spoons to HP. Today I want to do it in two prototypes, from the same amount, only thinner. Thank you.
Idol32
Now you have your own focacci recipe! Good luck!
Medeja
Thank you very much for the recipe for this wonderful focaccia! I added more garlic and sun-dried tomatoes. Delicious!

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