Rosemary Focaccia Bread Recipe
Flat oven-baked Italian bread is similar in style and texture to pizza dough. You can use it as a side to many meals or as sandwich bread.
Servings: 18 Servings, 2 focaccias
Calories: 165kcal
Cost: $5
Equipment
- Loaf Pan (affiliate link)
- Bowl (affiliate link)
- Pasta scraper (affiliate link)
- kitchen scale (affiliate link)
Ingredients
- 1.1 pounds 0 Flour Full Strength Manitoba flour, plus some to adjust and lay on the surface
- 3.5 ounces semolina hard durum wheat
- 2 teaspoons brewer’s yeast dry, fast leavening
- 2 tablespoons brown sugar
- 1 ⅓ cups water warm
- ⅓ cup olive oil extra-virgin, plus extra to oil pan and drizzle
- 2 tablespoons sea salt fine
- 3 sprigs rosemary fresh, it is OK if you only have dried rosemary
Optional
- 1 teaspoon coarse salt one for each focaccia
- 6 cherry tomatoes for a tomato and rosemary focaccia
Cups - Metric
Instructions
- Dilute the sugar and yeast in warm water. Let it rest for 10 minutes. You should see some bubbles on top of the mix.
- Meanwhile, mix the bread flour, semolina, and olive oil in a bowl. Then add the yeast water. Finally, add the sea salt and continue folding.
- Take out of the bowl and knead for 15 minutes, using more flour if the dough is too sticky. You may need to add about 50 grams of flour (no more than 2 ounces).
- Divide the dough into two pieces when you have a uniform ball. Divide in two evenly with a dough scraper. Use a kitchen scale to make sure they have the same volume.
- Stretch each one into a rectangle, and fold it in three parts, like folding a letter. See pictures in post.
- Place each piece on an oiled pan. Put some olive oil on top of each dough ball until fully covered, and then cover them with plastic wrap. Air is the worst enemy of your dough. It will create a hard crust on it if you leave it uncovered.
- First rise. Let the dough rise for 30 minutes close to a warm place in your kitchen or close to a heater.If you don't have a warm place, turn the oven for 2 minutes at the minimum temperature. Turn the oven off and introduce the dough.
- Take the raised dough balls. Generously oil the two pans where you will bake the two focaccia bread. Give the two balls a rectangle shape (one at a time). Delicately stretch them on each pan, press with your fingers, drizzle with olive oil and place the rosemary leaves (and halved cherry tomatoes face-up). Cover with plastic wrap.
- 2nd rise. Let the dough rising on the rectangles sheets rise in a warm place for 60 minutes. At minute 50, preheat your oven at 480ºF (250ºC) on fan mode for 10 minutes.
- Remove the plastic wrap, press your finger again, and optionally drizzle with extra olive oil. Optionally sprinkle ½ teaspoon of coarse sea salt on top of each focaccia.
- Put any oven-resistant container on the bottom of the oven with 1 cup of water (this helps to ensure the temperature is even in all types of ovens, in case you don’t have an oven with a fan). Use fan mode preferably; if not available, use upper and lower heat mode.
- Bake the Focaccia for 12-15 mins or until golden on top, without opening the oven. Watch the oven after minute 10, don't let the top burn.