Rosemary Focaccia Recipe
Light, doughy, salty, sweet, and warm, these are the qualities we look for in a perfect Focaccia.
A little bit of history: Focaccia is one of the most ancient recipes, in ancient Rome use to be called “Panis Focacius” and it was a flatbread baked on the earth. The word focaccia become from the Latin language “Focus” which means baked on earth”. A lot of cities in Italy have their own focaccia, the most famous one is the “Genovese focaccia”, the classic, just as simple as extra virgin olive oil and salt. Use to and still now considered one of the main things for appetizer or “happy hour” to pair with a good cup of white wine. For Romans was considered so important to be offered to the Gods during their celebrations. The original recipe of focaccia was a mixture of white flour, a pinch of salt, olive oil, and water. Extended using a rolling pin and placed into an oiled trail seasoned with salt and olive oil, and it was willing into a hot oven until the surface of the dough turned in gently brown.
Nowadays: It is one of the most famous Italian simple food, it just needs to be made really well and with the correct balance of sweet and savory.
The most important part of focaccia is the dough.
The keyword here is moderation. As we said before the start of focaccia is the dough. No need to go overboard with the toppings.
You can use just about anything to top off your focaccia. Today we are going to top ours off with rosemary, salt, and our EXAU – Reserve.
This recipe must be prepared 26 hours (yes, really) before you plan to serve. The dough needs enough time to rise properly.
Rosemary Focaccia Recipe
- 3 cups bread flour
- 1 tsp yeast
- 3 1/2 tsp extra virgin olive oil (EXAU – Turi)
- add'l extra virgin olive oil (EXAU – Turi) ((for tray & topping))
- 1 1/4 cup cold water
- 3 1/2 tsp salt
- 1 pinch sugar
- rosemary to taste
- kosher salt to taste
- 1 standard flat baking tray ((non-stick))
- 1 large bowl
Add cold water into a large bowl then add the yeast.
Stir the yeast and water together until the yeast has dissolved.
Add 2 cups of flour to the yeast and water mixture one spoonful at a time while continuously kneading ingredients together. The mixture will begin to resemble a dough.
When the dough has reached a sticky yet smooth consistency fold in 3 1/2 tsp. salt and then 3 1/2 tsp. olive oil. Continue to knead.
Add the last 1 cup of flour one spoonful at a time, continuously kneading until all ingredients are folded in evenly and no longer sticks to your hands.
Form dough into a ‘perfectly’ round ball and remove it from the bowl.
Cover the bottom and lower portion of the bowl with a light sprinkling of flour to prevent the dough from sticking.
Place the dough back into the bowl and sprinkle the top and sides with flour.
Cover the entire bowl with plastic wrap and let it sit in the fridge for approx. 20-24 hours. The low temperature of the fridge allows the dough to rise slowly (and properly).
Remove the dough from the fridge and let it sit at room temperature for 2 more hours. It will continue to rise.
Prepare the Baking Tray
Preheat oven to 550 degrees Fahrenheit (or max. heat if your oven does not go that high).
Pour 2 Tbsp. of extra virgin olive oil (EXAU – Turi) into a large standard baking tray. Evenly rub the oil into all sides of the tray.
Grab the dough and place it into the center of the tray.
Gently, with the tips of your fingers begin to extend the dough into all parts of the tray. Be careful not to make holes!
This make take several minutes, be patient. You must slowly and evenly push the dough into all parts of the tray.
The Toppings & Baking
Sprinkle the dough with kosher salt, rosemary, and 1 tbsp. of olive oil.
You can gently rub ingredients into dough if you wish, be careful not to press dough into pan or it will stick.
Place the baking tray into the preheated oven. Cook for 8 minutes.
Cut, serve, and enjoy while still warm. Il piatto e pronto.
- We recommend using a very large bowl with high sides.
- Do not push your fingernails into dough, it will tear.