Teresa's Recipes
Focaccia al Rosmarino
Experience the delightful aroma and taste of Focaccia al Rosmarino, a classic Italian flatbread that will transport you straight to the charming streets of Italy. This focaccia features a beautifully golden, crispy crust that gives way to a wonderfully airy and soft interior, making it the perfect companion for any meal. Infused with the fresh, fragrant notes of rosemary and finished with a sprinkle of sea salt, it serves beautifully as a side dish, an appetizer, or even as a base for gourmet sandwiches. With origins tracing back to ancient Rome, where it was often used in ceremonial rituals, this bread is a testament to the enduring love for simple, quality ingredients in Italian cuisine. Let's bring a taste of the Old World into your kitchen!
Ingredients
- 4 cups All-purpose flour
- 2 1/4 teaspoons (1 packet) Active dry yeast
- 1 3/4 cups (110°F/43°C) Warm water
- 1 teaspoon Salt
- 1 teaspoon, for topping Sea salt
- 2 tablespoons, chopped (plus extra for garnish) Fresh rosemary
- 1/4 cup (plus more for drizzling) Extra virgin olive oil
Dietary Notes
- Servings: 12
- Dish Type: Bread
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes (including rising time)
- Calories: 210
- Fat: 8g
- Carbs: 30g
- Protein: 5g
- Sodium: 200mg
- Sugar: 0g
Instructions
- In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until it becomes foamy. This step is crucial as it activates the yeast.
- In a large mixing bowl, combine the all-purpose flour and 1 teaspoon of salt. Make a well in the center and pour in the yeast mixture along with 1/4 cup of olive oil.
- Stir the mixture with a wooden spoon until a shaggy dough forms. Transfer it to a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 425°F (220°C).
- Once the dough has risen, punch it down gently to release any air bubbles. Transfer it to a greased baking sheet and press it down to form a rectangle or circle, about 1/2 inch thick.
- Using your fingers, make deep indentations all over the surface of the dough. Drizzle with additional olive oil and sprinkle with chopped rosemary and sea salt.
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and crispy on the edges.
- Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.
Tips
- For a twist, try adding thinly sliced olives or sun-dried tomatoes to the dough before baking.
- If you prefer a more herbaceous flavor, mix in a teaspoon of dried oregano or thyme with the rosemary.
- Focaccia can be made ahead of time and warmed in the oven before serving.