Rosemary Focaccia

slices of focaccia stacked on wooden board with rosemary beside.

This simple recipe makes a delicious focaccia with a hint of rosemary. Serve it as is or slice it and fill it with mortadella, other cold cuts or pesto.

Course Appetizer, Snack

Cuisine Italian

Prep Time 50

Cook Time 30

Resting Time 12

Total Time 13 20

Servings - 6

Author Alba Luna Meyer

Ingredients

For The Dough

0.35 ounces fresh yeast, or 3/4 teaspoon active dry yeast
1 1/2 cups + 2 tablepoons water, warm; approximately
4 cups flour, all-purpose or bread flour (aim for flour with 12% protein)
1 tablespoon olive oil, extra virgin
1/2 tablespoon kosher salt

Seasoning

2 garlic cloves
fresh rosemary
2 tablespoons olive oil, plus more to coat the pan and hands
1 tablespoon water
a generous pinch of salt flakes

US Customary - Metric

Instructions

If using fresh yeast, crumble it with your hands and add it to the mixing bowl with the water. Mix well until it dissolves. If using active dry yeast, add it to the mixing bowl with the water and stir. Let it sit for about 10-15 minutes until the yeast activates and starts to bubble.
Add the olive oil and salt and mix again.
Sift in the flour and mix with a spoon or spatula until well combined and all the flour is incorporated into the dough, then stop. Don't knead the dough.
Cover the bowl with plastic wrap or a dishtowel and let it sit for 20 minutes.
Wet your hands and fold the dough by placing your hands underneath the dough and stretching it upwards. Turn the bowl 90 degrees for the second fold. Cover and let the dough rest for another 20 minutes.
Repeat the folding process with wet hands. At this point, the dough should look smooth and elastic.
Place the dough in a clean bowl. Cover and let it rest in the fridge for 12-24 hours.
Cover the baking pan with parchment paper and generously coat the bottom and sides with extra virgin olive oil.
Add the dough to the prepped pan and wet your hands with a little olive oil. Spread the dough evenly in the pan, forming those characteristic valleys with your fingertips. Cover and set aside.
Preheat the oven to 485 degrees Fahrenheit (250 degrees Celsius).
In the meantime, peel and mince the garlic cloves, and remove the fresh rosemary leaves from the stems. You can chop the rosemary or leave the leaves whole.
In a small bowl, mix the olive oil and the water with a fork or whisk until emulsified.
Spread the water and olive oil mixture over the focaccia with the help of a spoon. Sprinkle the minced garlic, rosemary leaves, and a generous dose of salt flakes on top.
Place the focaccia in the middle rack of your oven, then turn down the heat to 395 degrees Fahrenheit (200 degrees Celsius) with top and bottom heat. Cook for about 25 - 30 minutes, depending on your oven. Check with a toothpick to ensure it's done.
When it's done, remove the focaccia from the oven and the pan. Let it cool slightly on a cooling rack. For the best taste, enjoy while it’s still slightly warm.

Notes

Since you're working with yeast, use warm water (not hot water).
Letting the dough rest in the fridge for 12-24 hours is crucial for the gluten to develop so don't skip it.
Don’t skimp on the extra virgin olive oil
You can leave the dough to rest in the fridge for up to 3 days, de-puffing it every 12 hours. Don't leave it for longer than that.
Ensure the water and olive oil mixture seep into the holes you created with your fingers and spread evenly across the dough for a golden, crusty finish.
Topping Ideas: Rosemary and garlic (as shown in this recipe), black olives and sun-dried tomatoes, red onion and rosemary, and a mix of green and black olives.
Filling ideas: If you want to slice and fill the focaccia, Italian mortadella, your preferred cold cuts, or pesto sauce is a great option.

Nutrition

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.