Rosemary Focaccia Bread Recipe

Rosemary Focaccia Bread Recipe is super delicious and simple to prepare. It is a flat type of bread of Italian cuisine, similar to pizza. The difference between them is that this one must perform at least two rising times of the dough before baking, unlike pizza.

Also, from my experience, I think that each of us creates experiences and acquires the best techniques in baking this breads. What I have learned is that the best dough is the one that rises slowly without using high amounts of yeast.

So, we can make the focaccia dough the day before and let it rise in the fridge overnight. In this way, the next day is ready to continue with the preparation and baking as desired.
Also, like Focaccia with potatoes or tomatoes and olives, this rosemary focaccia with olive oil, rosemary, and salt is delicious to serve as soon as it comes out of the oven or the next day.

So, wrap it in paper bags like other types of bread. This way, it will stay soft and tasty for the next day, take to work, picnic, etc. This type of bread is an accompaniment to your dishes, or even to prepare different sandwiches.

Ingredients

• 480 g-500 g flour for pizza and focaccia or 250 g of Manitoba flour and 250 g of all-purpose flour
• 4-5 g dry yeast (1 flat teaspoon)
• 2 tsp of sugar
• 10-12 g or one tsp full of salt
• 200 ml of water
• 150 ml of milk
• 50 ml olive oil

For the top

• Rosemary, coarse grain salt, olive oil

Directions

Making the Dough

1. First, sift the flour, and in a deep bowl, we will mix it with the salt.
2. Then, warm the water and milk. Also, in 50 ml from the warm solution, we will mix the yeast and sugar.
3. At this stage, we can proceed in two ways.
   1. First, we can add 2-3 tablespoons of flour to the melted yeast and prepare a soft dough. Then, let it rise for 20-30 minutes to double the volume. In this way, the yeast activates, but we also test it for quality cause the yeast may not perform well.
   2. The other way is to overcome this stage but continue to make the dough.
      So, after we have melted the yeast, we will add it to the amount of flour and start kneading the dough by adding the milk together with the water little by little.
4. When all the focaccia dought is almost ready, add the oil. Then, knead the dough until we have a soft dough, as we do for pizzas.

Rise of the dough and Baking

1. Next, shape the dough in a round ball and cross-cut it on the surface. Also, cover the bowl with cellophane and let it rise inside the turned-off oven but with the light turned on.
2. Then, let the dough rise as I explained above for at least two hours or until it doubles in volume. This procedure, If you will bake it on the same day, Otherwise, let the dough rise in the fridge overnight.
3. We will grease the baking pan with olive oil about an hour before baking it.
4. Next, open the focaccia dough with our hands painted with olive oil as we do with the scone on the whole surface of the pan.
5. On the surface of the dough, we throw coarse salt, dried or fresh rosemary leaves, and olive oil.
6. Then, cover the baking pan with a cellophane bag, and let the dough rise one more time for 30 minutes.
7. Also, preheat the oven at 35-40 degrees and then turn it off again for a better rise result.
8. Passing the time, preheat the oven at 180 degrees. Also, you can choose your oven program for baking pizza.
9. We will bake it for 35-40 minutes. If you select a program with a higher temperature, the baking time will be 20-25 minutes.
10. In the end, Focaccia gets a nice reddish color on the surface.
11. Take the pan out of the oven, let it cool for a few minutes, and cut it into pieces as desired.

Bon Appetit!

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