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Quick Homemade Rosemary Focaccia

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by Erin (subscribe)
I travel as much as possible at home and abroad. I'm always ready for new experiences
Published January 22nd 2019
A recipe for a delicious, quintessential Italian food
This is a quick and easy recipe for bakers short on time or those who are new to making focaccia. This recipe substitutes instant yeast for a much faster rising time than those using a starter (lievito madre). I learned to make focaccia from an Italian friend, and this simply delicious recipe stays true to those foundations.



Ingredients

350 ml (1 1/3 cups) lukewarm water
2 tsp honey
1 package active-dryyeast
70 ml (1/4 cup) extra virgin olive oil
420g (3.5 cups) all-purpose flour
2 tsp sea salt

Topping:
Rosemary
Sea salt
Olive Oil
Tomatoes

Method

1. Put the lukewarm water in a bowl and dissolve the honey. Stir in the packet of yeast and let it sit for until bubbles appear (at least 5 minutes).
2. Mix the flour and salt together. Never add salt directly to yeast it may inactivate it. Add the flour, salt, and 70 ml (1/4 cup) olive oil to the yeast mixture. You may do this with a mixer or by hand. Knead for about 5 minutes. The dough may be a bit sticky. If it is too sticky to work with, add a bit of flour. Shape the dough into a smooth ball.



3. Place the dough into a bowl lightly oiled with olive oil. Cover with plastic wrap. Ensure no draft can reach the dough. I typically place it in a warm oven heated up for a few seconds just enough to make it warm don't make it too hot!

Let it rise until it has doubled about an hour, but it may take less time depending on conditions.



4. Shape the dough into a rectangle on an oiled baking sheet.* Focaccia can vary in thickness depending on personal preference. Cover the dough with oiled plastic wrap and let it rise for another 15-20 minutes. Near the end of this rising time, Preheat the oven to 200C/400F. *Note: The dough may be resistant to stretching at first. If this happens, let it rest for a few minutes and then continue stretching it into a rectangle



5. Using your index finger, poke holes in the dough I just do this randomly, but you may wish to employ a more ordered method. Drizzle olive oil evenly over the dough. I don't measure this focaccia is intended to highlight the beauty of olive oil and it can take a lot of it. Sprinkle with rosemary and sea salt as desired. You may stop there or add more toppings. I chose to also make a focaccia with tomatoes sliced in half. Press these lightly into the dough.





6. Bake for 20 minutes, or until the dough is slightly golden. This type of bread loves olive oil, so add even more to taste after the bread is baked.


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Your Comment
Great instructions. Any idea how many grams in a sachet of dry yeast? I think it's 7.
I have a large packet of dry yeast which is about 250 g.
Thanks
Carole
by Carole Liivrand (score: 2|784) 18 days ago
That looks amazing! Thanks for publishing.
by colle (score: 0|4) 25 days ago
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