Oh my goodness, let me tell you about the *Rosemary Focaccia* I made last weekend! The moment it came out of the oven, my kitchen was filled with the most incredible aroma—warm, herby, and so inviting! There’s just something magical about this Italian bread; it’s soft, fluffy, and has those delightful little dimples filled with olive oil and sea salt. I remember the first time I baked it; I was a bit nervous, but the end result was so rewarding. My family couldn’t get enough of it, and I got to bask in the glory of my baking triumph! Trust me, once you try your hand at making this focaccia, you’ll be hooked. It’s the perfect accompaniment to any meal, or just enjoy a warm slice fresh out of the oven. You won’t regret it!
Ingredients for Rosemary Focaccia
Gathering the right ingredients is key to making the perfect *Rosemary Focaccia*. Here’s what you’ll need:
- 500g all-purpose flour: This forms the base of your focaccia, giving it that lovely structure.
- 10g salt: Essential for flavor, use fine sea salt for a nice even distribution.
- 7g active dry yeast: This little magic ingredient helps the dough rise and become fluffy!
- 350ml warm water: Make sure it’s warm, not hot! Around 100°F (38°C) is perfect to activate the yeast.
- 50ml olive oil: Adds richness and flavor, plus you’ll use some for greasing the bowl and pan!
- 2 tablespoons fresh rosemary, chopped: Fresh is best for that fragrant, herby flavor. If you can, chop it just before adding to keep its aroma!
- Sea salt, for topping: A sprinkle on top before baking elevates the flavor beautifully.
Having these ingredients prepped and ready will make your focaccia-making experience smooth and enjoyable. Let’s get baking!
How to Prepare Rosemary Focaccia
Now, let’s dive into making your *Rosemary Focaccia*! It’s simpler than you might think and oh-so-rewarding. Follow these steps, and you’ll be on your way to a delicious loaf in no time!
Step 1: Activate the Yeast
Start by combining the warm water and active dry yeast in a bowl. Give it a gentle stir and let it sit for about 5 minutes. You’ll see it start to bubble and foam—that’s how you know it’s working its magic!
Step 2: Make the Dough
Once your yeast is bubbly, it’s time to mix! Add the flour, salt, and olive oil to the yeast mixture. Use a wooden spoon or your hands to combine everything until a rough dough forms. Don’t worry if it looks a little shaggy at first; that’s perfectly normal!
Step 3: Knead the Dough
Now, turn your dough out onto a floured surface and knead it for about 10 minutes. You’re looking for a smooth, elastic texture. It should spring back when you poke it gently—this is how you know it’s ready!
Step 4: First Rise
Transfer your kneaded dough into a greased bowl, covering it with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 hour, or until it has doubled in size. This is where the magic happens!
Step 5: Prepare for Baking
Once risen, preheat your oven to 220°C (428°F). Grease a baking sheet and gently transfer the dough onto it. Flatten it out with your hands until it’s about 1-inch thick. Don’t forget to make those delightful dimples with your fingers! This is where the olive oil and toppings will go.
Step 6: Second Rise and Bake
Let the dough rise again for about 20 minutes. Meanwhile, sprinkle the chopped rosemary and sea salt on top. Once it’s slightly puffed up, pop it in the oven and bake for 20-25 minutes, or until it’s golden brown and your kitchen smells heavenly! You’ll know it’s done when it sounds hollow when tapped on the bottom.
Let it cool before slicing, and then enjoy the fruits of your labor—yum!
Why You’ll Love This Recipe
There are so many reasons to fall in love with this *Rosemary Focaccia*! Here are just a few:
- So easy to make: Even if you’re new to baking, this recipe is straightforward and forgiving. You’ll feel like a pro in no time!
- Incredible flavor: The combination of fresh rosemary and sea salt gives this bread a flavor that’s simply out of this world. It’s fragrant and savory with every bite!
- Perfectly fluffy texture: The dough rises beautifully, resulting in a soft, airy bread that’s perfect for tearing apart and sharing.
- Versatile: Whether you serve it with olive oil for dipping, pair it with soups, or use it for sandwiches, this focaccia fits right in at any meal.
- Customizable: Feel free to experiment with toppings! Add olives, sun-dried tomatoes, or cheese to make it even more delicious.
- Homemade aroma: There’s nothing quite like the smell of freshly baked bread wafting through your home. It’s sure to bring everyone to the kitchen!
- Great for sharing: This loaf is perfect for gatherings, and everyone will love tearing off a piece to enjoy together.
Trust me, once you bake this focaccia, it’ll become a staple in your home! You’ll find yourself making it over and over again.
Tips for Success with Rosemary Focaccia
Ready to take your *Rosemary Focaccia* to the next level? Here are some of my top tips to ensure you achieve that perfect loaf every time!
- Check your yeast: Make sure your yeast is fresh! If it doesn’t bubble up in the warm water, it’s time to get a new packet. Active yeast is key for that fluffy rise.
- Don’t rush the rises: Letting the dough rise properly is crucial. If it’s cold in your kitchen, find a warm spot or even turn on the oven briefly to create a cozy environment.
- Use quality olive oil: Since olive oil is a major player in this recipe, opt for a good quality extra virgin olive oil. It enhances the flavor and gives your focaccia that rich, delicious taste!
- Make deep dimples: When you create those dimples in the dough, don’t be shy! Press down firmly to create pockets that will hold the olive oil and toppings—this adds flavor and texture.
- Experiment with toppings: While rosemary and sea salt are classic, feel free to mix it up! Try adding thinly sliced garlic, grated cheese, or even a sprinkle of chili flakes for a kick.
- Let it cool: Allow your focaccia to cool on a wire rack before slicing. This helps maintain its texture and prevents it from becoming soggy.
- Store it right: To keep your focaccia fresh, store it in an airtight container at room temperature for a couple of days. If you want to keep it longer, slice it and freeze it for later!
With these tips, you’ll be well on your way to making the best *Rosemary Focaccia* ever! Happy baking!
Storage & Reheating Instructions
Once you’ve baked your delicious *Rosemary Focaccia*, you’ll want to keep it fresh and tasty! Here’s how to store any leftovers and the best methods for reheating:
- Storing: Allow the focaccia to cool completely before storing. Wrap it tightly in plastic wrap or place it in an airtight container. It’ll stay fresh at room temperature for up to 3 days. If you want to keep it longer, slice it and freeze it in a freezer-safe bag for up to 2 months.
- Reheating: To reheat your focaccia, preheat your oven to 180°C (350°F). Place the focaccia directly on the oven rack or on a baking sheet for about 10-15 minutes, until warmed through. This will help revive its lovely crust! If frozen, let it thaw in the fridge overnight before reheating.
- For a crispy crust: If you’re craving that crispy edge, you can also heat the focaccia in a skillet over medium heat for a few minutes on each side. Just keep an eye on it so it doesn’t burn!
With these simple storage and reheating tips, you can enjoy your *Rosemary Focaccia* even days later—if there’s any left, that is!
Nutritional Information for Rosemary Focaccia
As with any delicious homemade recipe, the nutritional values can vary based on the specific ingredients and brands you choose. So, while I can’t provide exact numbers, here’s a typical breakdown for one slice of *Rosemary Focaccia*:
- Calories: 180
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Sugar: 0.5g
- Sodium: 220mg
- Cholesterol: 0mg
Remember, these values are estimates and can change depending on how you decide to customize your focaccia. Enjoy baking and savoring every delicious bite!
FAQ About Rosemary Focaccia
Can I use fresh yeast instead of active dry yeast?
Absolutely! If you have fresh yeast, you can use it. Just remember to use about three times the amount of fresh yeast compared to dry. Crumble it into the warm water and let it dissolve before mixing with the other ingredients.
What if I don’t have rosemary?
No worries! While rosemary gives this focaccia its signature flavor, you can use other herbs like thyme, oregano, or even a mix of Italian herbs. Just adjust the amount to your taste—fresh herbs work best, but dried will do in a pinch!
How can I make my focaccia extra crispy?
If you’re after a crispy crust, try using a baking stone or preheat your baking sheet in the oven before placing the dough on it. Also, adding a bit more olive oil to the surface before baking can help achieve that lovely golden crunch!
Can I make this focaccia gluten-free?
Sure! Just substitute the all-purpose flour with a gluten-free flour blend. Make sure your blend contains xanthan gum, as it helps mimic the elasticity of gluten. You may need to adjust the liquid amounts, so keep an eye on the dough’s consistency.
How long does it take to rise?
Typically, the first rise takes about 1 hour until the dough doubles in size, and the second rise lasts around 20 minutes. However, if your kitchen is cooler, it might take a little longer. Just be patient—the dough will let you know when it’s ready!
Rosemary Focaccia: 7 Irresistible Tips for Perfect Bread
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A soft and fragrant Italian bread topped with rosemary and sea salt.
Ingredients
- 500g all-purpose flour
- 10g salt
- 7g active dry yeast
- 350ml warm water
- 50ml olive oil
- 2 tablespoons fresh rosemary, chopped
- Sea salt, for topping
Instructions
- In a bowl, combine warm water and yeast. Let it sit for 5 minutes.
- Add flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
- Knead the dough for about 10 minutes until smooth.
- Place the dough in a greased bowl. Cover it and let it rise for 1 hour.
- Preheat the oven to 220°C (428°F).
- Transfer the dough to a greased baking sheet. Flatten it with your hands.
- Make dimples in the dough with your fingers. Sprinkle rosemary and sea salt on top.
- Let it rise for another 20 minutes.
- Bake for 20-25 minutes until golden brown.
- Cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- Freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0.5g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Rosemary Focaccia, Italian bread, homemade bread