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Focaccia with Olive Oil and Rosemary
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Source: https://recipheon.com/en/recipes/snacks/focaccia-with-olive-oil-and-rosemary
About this recipe
Focaccia with olive oil and rosemary is a fluffy Italian flatbread with a crisp crust and aromatic dimples. The dough requires no complicated techniques: once it has risen, gently stretch it onto a baking sheet, make the characteristic indentations with your fingers, drizzle it with olive oil, and sprinkle it with rosemary. Serve the focaccia slightly warm as a snack, with salads, or alongside soups.
Ingredients
Dough
500 g all-purpose flour, tipo 00 or 450–550
350 ml lukewarm water
7 g active dry yeast
10 g salt
3 tablespoons olive oil for the dough
For greasing
1 tablespoon olive oil for the baking pan
1 teaspoon olive oil, divided between the work surface and bowl
Topping
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, finely chopped
1 teaspoon coarse salt
Steps
Combine the flour, yeast and salt in a large bowl. Pour in the lukewarm water and the 3 tablespoons of olive oil allocated to the dough. Stir with a spoon until you have a moist, sticky dough with no dry patches.
Use half of the teaspoon of olive oil allocated to the work surface and bowl to oil the work surface. Turn out the dough and knead for about 5 minutes, stretching and folding it until it becomes more elastic. The dough should remain soft and moist.
Grease the bowl with the remaining half of that teaspoon of oil. Put the dough in the bowl, cover and leave in a warm place for about an hour, until it has noticeably increased in volume and feels light.
Grease a pan measuring about 25 × 35 cm with the measured tablespoon of olive oil for the pan. Transfer the dough to it, gently stretch it to the edges with your fingers and leave for 20–30 minutes to become slightly puffy again.
Preheat the oven to 220°C with top and bottom heat. Press your fingers into the dough to make deep dimples. Drizzle with the 2 tablespoons of olive oil for the topping and sprinkle with rosemary and coarse salt.
Bake on the middle rack for about 25 minutes, until the focaccia is risen, golden and crisp around the edges. Leave for 10 minutes, then cut or tear into pieces and serve slightly warm.
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