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, divided
Topping
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, finely chopped
1 teaspoon coarse salt
Steps
Add the flour to a large bowl, then add the yeast and salt. Pour in the lukewarm water and 3 tablespoons olive oil, then stir with a spoon until a wet, sticky dough forms with no dry patches.
Transfer the dough to a lightly oiled work surface and knead for about 5 minutes, stretching and folding it until it becomes more elastic. Do not add a lot of flour, since the dough should remain soft and moist.
Place the dough in a bowl lightly greased with olive oil, cover it, and set it in a warm place for about 1 hour, until it has clearly increased in volume and feels light.
Grease a baking sheet measuring about 25 × 35 cm with a tablespoon of olive oil. Transfer the dough to it, gently stretch it with your fingers to the edges, and leave it for 20–30 minutes so it can puff up slightly again.
Preheat the oven to 220°C on the conventional (no-fan) setting. Press your fingers all over the dough to create deep dimples, drizzle the top with 2 tablespoons olive oil, then sprinkle with the rosemary and coarse salt.
Bake on the middle rack for about 25 minutes, until the focaccia is visibly risen, golden, and crisp around the edges. Let it rest for 10 minutes, then cut or tear it into pieces and serve slightly warm.
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