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Focaccia Alla Milanese
Focaccia alla Milanese is a captivating Italian bread that boasts a golden, crispy exterior and a soft, airy interior. Originating from Milan, this delightful flatbread is generously drizzled with high-quality olive oil, fragrant fresh rosemary, and sprinkled with coarse sea salt, making it a perfect accompaniment to any meal or a stand-alone snack. Traditionally served during festive occasions, this focaccia embodies the heart of Italian culinary culture, transforming simple ingredients into a masterpiece of flavor and texture.
Ingredients
- Active dry yeast
- 2 teaspoons
- Sugar
- 1 teaspoon
- Warm water
- 1 cup (110°f or 43°c)
- All-purpose flour
- 3 cups
- Salt
- 1 teaspoon
- Olive oil
- 1/4 cup, plus more for drizzling
- Coarse salt
- to taste
- Fresh rosemary
- 2 tablespoons, finely chopped
Instructions
- In a large bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until it's foamy.
- Add the flour, olive oil, and salt to the yeast mixture. Stir until a rough dough forms.
- Turn the dough out onto a floured surface and knead it for about 10 minutes, or until it's smooth and elastic.
- Place the 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 it's doubled in size.
- Preheat your oven to 400°F (200°C).
- Punch down the risen dough and turn it out onto a greased baking sheet. Press it out into a rectangle or oval shape, about 1/2 inch thick.
- Use your fingers to create dimples across the surface of the dough. Drizzle with additional olive oil, sprinkle generously with fresh rosemary and coarse salt.
- Bake the focaccia for 20-25 minutes, or until it's golden brown and fragrant. Let it cool on the baking sheet for a few minutes before slicing and serving.
Tips
- For an extra flavor boost, you can add sliced olives, sun-dried tomatoes, or caramelized onions on top before baking.
- Serve warm with a side of balsamic vinegar for dipping, or with a selection of cured meats and cheeses.
- Leftover focaccia can be stored in an airtight container for up to 3 days or frozen for longer storage.
Dietary Information
Servings: 8 Dish Type: Bread Prep Time: 15 minutes Cook Time: 25 minutes Calories: 220 Fat: 8g Carbs: 30g Protein: 6g Sodium: 350mg Sugar: 1g
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