Rosemary focaccia

IMG_2799Whether this is for a snack, a starter or basis for anything you like, this focaccia is the one you need. It’s quite neutral, but tasteful. It’s salty and crunchy. It’s good.

M was already making the dough when I came home. We were talking about making focaccia for such a long time, and finally the day had come. We made this as a starter on a grey day. To fill and warm us up before we would even start to make dinner. Together, sitting on the couch, a big plate with pieces of warm focaccia just out of the oven in front of us, talking, eating, enjoying.

This focaccia does needs some time. The dough must rest and rise before you can put it in the oven. For the rest, it isn’t much work. So I’d say, the resting is worth it! You can double (or more) this recipe if you have many people coming over. Make it the same way, with equal effort, and you’ll have double (or more) as much of this delicious focaccia!

Yield: 4 servings

2 cups all purpose flour
1/2 cup extra virgin olive oil
1/2 tbs sea salt
1/2 cup warm water (not too hot)
1 tbs sugar
1/2 package dry yeast
1 tbsp chopped fresh rosemary
2 cloves garlic, very thinly chopped
Extra virgin olive oil for drizzling
Sea salt to sprinkle on top

In a small bowl, add the water, yeast and 1/2 tsp of the sugar, allow it to sit for a few minutes to activate the yeast.
In the bowl of a standing mixer, add the flour, salt, remaining sugar and oil. Turn it on to mix it just for a second. Add the water and yeast mixture and mix it on low speed until it’s mostly combined.
When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes.
Turn the dough out onto a work surface and fold it over itself a few times. Form the dough into a round ball and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap and let it rise in a warm place until double in size about 1 hour and 10 minutes.
Coat a baking pan with a little olive oil. Once the dough is doubled, turn it out onto the oiled baking pan. Stretch the dough out to an rectangular shape (same size as the pan) about 1/2-inch thick. Make a bunch of dimples in the dough, drizzle over a little oil, salt, pepper, the chopped garlic and rosemary. Cover the pan with a kitchen towel and allow the dough to rest for about half an hour.
Preheat your oven to 200 C.
Bake the focaccia in your preheated oven for about 25 minutes or until golden and crispy on the bottom rack.


Recipe adapted from LauraVitale