Bread & Pizza Italian Regional Recipes

Simple Rosemary Focaccia

Together with pizza, Focaccia is one of Italy’s best known and most popular baked goods.
Each Italian region has its own version of focaccia, both in terms of dough and shape.
This is a very simple recipe with a few ingredients for a perfect focaccia to be eaten as it is or with some freshly sliced cold cuts or cheese.


Serves 4-5, Preparation 10 minutes + about 2 1/2 h rising, Cooking 30 minutes

You need: a medium rectangular non-stick baking pan with high edges (38 x 27 x 5 cm height) or also a medium round non-stick pan with high edges (30 x 2.5 cm height).

  • 300 g durum wheat semolina’s flour
  • 200 g Italian flour 00 – All Purpose flour – Plain Flour
  • 350 ml of lukewarm water
  • 9 g dry instant yeast (or 8 g fresh brewer’s yeast to dissolve in 2 tablespoons of lukewarm water)
  • 5 g sugar – half teaspoon
  • 12 g fine salt – a teaspoon
  • EVOO – Extra Virgin Olive Oil, as needed to season
  • Coarse salt, to taste
  • a bunch of fresh rosemary

Method

In a large bowl, place the two sifted flours together with the dry yeast and sugar. If using fresh yeast, dissolve it in 2 tablespoons of water and then add it to the flour, creating a small hollow in the centre.
Stir, create a fountain in the centre and add the water.

Start stirring with a wooden spoon and at this point add the salt.
The mixture will be very sticky and that’s just fine.

Cover with cling film or a dry kitchen towel and let the dough rise in the oven until it has doubled in volume. This will take about 2 hours.

Once it has doubled in size, remove it from the bowl, dust the work surface with a little flour, also flour your hands and start kneading without the use of a rolling pin.

Roll out the dough with hands, transfer it to a baking tray lightly brushed with EVOO and make small dimples on the dough with your fingertips.


Add a handful of coarse salt and a few rosemary leaves.


Return the baking tray to the oven and leave the focaccia to rise for 30 mins.
Now add a little EVOO, bake in static oven for about 25-30 minutes to 200 C/ 400 F / Gas 6, by placing the baking tray in the bottom of the oven.

The last 5 minutes put it in the upper part of the oven.
Let the focaccia cool and then serve.

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2 Comments

  1. Hi, I have just discovered your blog and, as an Italian girl living in the UK, I love it! Can I ask you where do you find brewer’s yeast (both dry and fresh) in the UK? I struggle with that…thanks!

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