Simple Rosemary Focaccia

If you happen to’ve ever thought home made focaccia was too fancy to make at house, suppose once more! This recipe is surprisingly simple to make with minimal hands-on time. We’re speaking simply 10 minutes of precise mixing and shaping time. You don’t even want a stand mixer! The result’s a fantastically chewy inside and crispy exterior.

This focaccia goes spectacularly with a bowl of potato leek soup, tomato basil soup, or our creamy chicken soup.

Why Our Recipe

Do-it-yourself focaccia is surprisingly simple to make with tremendous minimal hands-on time.
Completely chew on the within, crispy on the surface.
Rosemary, salt, and pepper are a basic flavoring, however you need to use this base to make different flavors as nicely.

The basic mixture of rosemary, sea salt, and cracked pepper is just the start. This versatile base recipe lets you experiment with a myriad of taste combos and even use it to make scrumptious flatbreads and sandwiches. You possibly can dip it in olive oil and balsamic vinegar, get pleasure from it plain, or flip it into a fully mouth-watering sandwich. Let me let you know proper now, this focaccia will rapidly develop into a type of recipes you make repeatedly and once more.

Ingredient Notes

An overhead view of the ingredients needed to make homemade rosemary focaccia.

Heat Water: Make sure that the water is between 100-110℉. You don’t have to really measure the temperature. It must be heat to the contact, however not sizzling, like a child’s bathtub water.
Prompt Dry Yeast: Such a yeast doesn’t have to take a seat and bloom for 10 minutes, however you may all the time use energetic dry yeast too. It’s going to simply take a bit of longer to rise.
Further Virgin Olive Oil: You may as well use common olive oil if that’s what you’ve, however further virgin has a greater taste
Sugar: A small quantity to feed the yeast and assist the dough rise.
Salt: Important for taste.
All-Objective Flour: Gives the fitting texture and construction. You may as well use bread flour for a fair higher texture and crumb.
Rosemary: Dried rosemary works nice, however when you’ve got recent rosemary, use minced recent rosemary for an additional burst of taste.
Sea Salt: That larger grain on high is fascinating and price holding readily available.
Freshly Floor Pepper: Just like the salt, these larger granules from freshly floor is very fascinating on high. The topping is all about taste.

Flour Measurements in Bread Making

In the case of bread making, the quantity of flour you add is all the time an estimate. The precise quantity you want can fluctuate as a result of quite a lot of components, together with how precisely you measure your elements and the humidity within the air. Don’t let that intimidate you although! So long as you realize that it’s an estimate, you’ll be ready to go by really feel.

You possibly can all the time add extra flour, however you may’t take any away or add extra liquids to make up for an excessive amount of flour. So, add the final portion of flour slowly and steadily. You’re aiming for a dough that’s tender and cheesy to the contact, but it surely shouldn’t stick with your fingers or fingers.

Hands shaping a loaf of focaccia, making indents in the dough.

Making Bread by Hand – No Stand Mixer Required!

Don’t have a stand mixer? No drawback! Making breads like this focaccia by hand is simpler than you would possibly suppose. All you want is a big mixing bowl and a sturdy spoon, ideally a wood spoon. Begin by combining your elements within the bowl and stirring till the combination turns into too thick to stir.

As soon as the dough is just too thick to stir, it’s time to knead by hand. Sprinkle a bit of flour onto a clear counter high and dump the little dough ball you’ve created onto it. Utilizing the heels of your fingers, push the dough away from you, then fold it again over itself. Give the dough a bit of quarter flip and repeat the method. Proceed kneading for about 5 minutes till the dough is clean, elastic, and barely cheesy to the contact, however not sticky. This course of helps develop the gluten, giving your bread that good chewy texture. It’s a little bit of a exercise, but it surely’s additionally fairly therapeutic and enjoyable.

A slice of rosemary focaccia being dipping into oil and vinegar.

Storage Directions

If by some miracle you’ve leftover focaccia, retailer it in a plastic bag or tightly wrapped in plastic wrap at room temperature. It’s going to keep recent for as much as 2 days.

To freeze focaccia, enable it to chill utterly after baking. Preserve it complete and wrap it tightly in plastic wrap. Then, place the wrapped focaccia in a freezer-safe bag or container. It may be frozen for as much as 3 months. While you’re able to get pleasure from it, thaw the focaccia at room temperature.