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Rosemary focaccia bread on baking tray with details of textures

Rosemary Focaccia Bread

Focaccia is a classic Italian oven-baked flatbread made with simple ingredients. The result is a bread that is crispy outside and soft inside.
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Prep Time: 25 minutes
Cook Time: 25 minutes
10 hours: 10 hours
Total Time: 10 hours 50 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Diet: Vegetarian
Keyword: Focaccia, Focaccia Bread, Rosemary
Difficulty: Moderate
Servings: 10
Calories: 187kcal

Ingredients

  • 200 gr flour 00 Italian flour
  • 200 gr bread flour
  • 3 tbsp olive oil extra virgin
  • 1 tsp salt
  • 1 tbsp sea salt flakes
  • 2¼ tsp yeast fresh
  • 1¾ cup water (see notes)
  • 1½ tsp sugar (see notes)
US Customary - Metric

Instructions

TO ACTIVATE THE YEAST

  • Gather all your ingredients and start by activating the yeast. Add 1 teaspoon of yeast to a bowl, add some sugar and 2 tbsp of water. Let it work for 5 minutes until it bubbles. If it does not activate, throw it away and start the process again.

TO MAKE THE DOUGH

  • Mix the flour and salt in a bowl or food processor. Add 1 tbsp oil, yeast mixture, salt and start incorporating ¾ of the water. Mix until all the ingredients are combined and then, add the remaining water.
  • Transfer it on a floured surface. Knead it for 8 minutes until smooth or until the impression made with fingers spring back immediately.

TO MAKE IT RISE THE FIRST TIME

  • Take a clean bowl, rub it with 1 tbsp EVOO, roll the dough inside to coat it with oil and then cut a shallow cross on top with a sharp knife. This will aid to raise. Cover it with wrap and leave it in the refrigerator to rise for at least 8 h. 

TO MAKE IT RISE THE SECOND TIME

  • After this time, deflate the dough and transfer it in a baking pan, that you previously rubbed with 1 tbsp of EVOO. MAke some impression with your fingers all over the surface. Place it inside a plastic bag to let it rise a second time outside the refrigerator for 2 hours.

BAKING

  • After this time, make again some impression with your fingers. Brush the surface of the dough with 1 tbsp EVOO, water and sprinkle the salt on top and bake it at 430° F (220° C) for 20-25 minutes.
  • Before the last 5 minutes, add the rosemary and let it bake it until golden brown.
  • Transfer it on a cooling rack and enjoy it.

Notes

  • For the water you will need to make sure is lukewarm.
  • I prefer to raise the dough slowly in the refrigerator. Another option is to make it rise outside in a draught-free spot for 90 minutes. Slower rise means easier digestion.
  • You can use agave syrup or honey, instead of sugar.

Nutrition

Calories: 187kcal | Carbohydrates: 31g | Protein: 5g | Fat: 5g | Sodium: 934mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 0.002mg | Calcium: 8mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!