Genoese Focaccia with Garlic and Rosemary

Name: Genoese Focaccia with Garlic and Rosemary - Despina P.
Ingredients: 460 g white flour 35 ml olive oil 300 ml warm water 1 teaspoon sugar 1 teaspoon salt 7 g dry yeast (1 packet) For brushing: 4 tablespoons olive oil 4 tablespoons water 5 cloves; two to three tablespoons of flour for the dough made by hand (not in a machine) and olive oil for greasing the tray.

Pasta/Pizza - Genoese Focaccia with Garlic and Rosemary by Despina P. - Recipia

Focaccia alla genovese with garlic and rosemary If you are looking for a simple yet absolutely delicious recipe that will fill your home with enticing aromas and delight your taste buds, you have come to the right place! Focaccia alla genovese with garlic and rosemary is more than just bread; it is a culinary experience that combines the fluffy texture of the dough with the intense flavor of garlic and the freshness of rosemary. This recipe will bring a touch of joy to every meal, whether you serve it as an appetizer, a side for soup, or simply as a snack. Preparation time: 20 minutes Rising time: 1 hour Baking time: 30 minutes Total: 1 hour and 50 minutes Number of servings: 8-10 servings Ingredients For the dough: - 460 g white flour - 35 ml olive oil - 300 ml warm water - 1 teaspoon sugar - 1 teaspoon salt - 7 g dry yeast (1 packet) For brushing: - 4 tablespoons olive oil - 4 tablespoons water - 5 cloves of garlic - a few sprigs of fresh rosemary - coarse salt, to taste For preparation: - 2-3 tablespoons flour (for shaping the dough) - Olive oil, for greasing the pan Step by step for a perfect focaccia 1. Preparing the ingredients: Start by gathering all the necessary ingredients. It is important to use warm water, not hot, as too high a temperature can affect the yeast. If you have a thermometer, the ideal temperature should be around 37-40 degrees Celsius. 2. Activating the yeast: In a small bowl, combine 300 ml of warm water with 1 teaspoon of sugar and the dry yeast. Stir gently and let the mixture sit for 5-10 minutes until it becomes frothy. This step will ensure that the yeast is active and will help the dough rise. 3. Mixing the ingredients: In a large bowl, add 460 g of white flour and 1 teaspoon of salt. Make a well in the center of the flour and pour in the activated yeast mixture, along with 35 ml of olive oil. Mix with a wooden spoon or your hands until the ingredients are combined. 4. Kneading the dough: Transfer the dough to a work surface sprinkled with a little flour. Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough sticks to your hands, add a little of the 2-3 tablespoons of extra flour. This will ensure a perfect texture. 5. First fermentation: Place the dough in a bowl greased with olive oil and cover it with a damp towel or plastic wrap. Let it rise in a warm place for about 1 hour, or until it doubles in size. A good idea is to place it near a low flame stove. 6. Shaping the focaccia: Once the dough has risen, turn it out onto a floured work surface. Using your palms, flatten the dough into the desired shape, being careful not to stretch it too much. Transfer it to a well-greased baking pan with olive oil. 7. Creating dimples: With your fingers, make small dimples in the dough, pressing gently down to the bottom of the pan. These dimples will allow the flavored oil to seep in and infuse the dough with divine aromas. 8. Preparing the flavored oil: In a small bowl, mix 4 tablespoons of olive oil with 4 tablespoons of water, 5 crushed (or finely chopped) cloves of garlic, and a few sprigs of rosemary. You can adjust the amount of garlic according to your preferences – for a more intense flavor, add more! 9. Brushing and second fermentation: Pour the flavored oil mixture over the dough in the pan, making sure all the dimples are well filled. Sprinkle coarse salt over the entire surface and let the dough rest for another 15 minutes. 10. Baking the focaccia: Preheat the oven to 200 degrees Celsius. When the temperature is right, place the pan in the oven and bake the focaccia for 30 minutes, or until it is golden and crispy on the surface. Don’t forget to enjoy the aroma that fills the entire house! 11. Serving: Once the focaccia is baked, remove it from the oven and let it cool slightly in the pan. Serve it warm, almost hot, plain or with a cold beer, like a Perroni, for a perfect combination. Useful tips for a perfect result - Flour: You can experiment with different types of flour (e.g., whole wheat flour or rye flour) to achieve a different texture. Durum wheat flour can add a distinct flavor. - Garlic: If you love the intense flavor of garlic, you can add roasted garlic cloves or even baked garlic for a sweet and complex note. - Rosemary: You can replace rosemary with other herbs, such as basil or thyme, for a different flavor. - Sweet version: If you want to experiment, add some olives or cherry tomatoes to the dough for a savory version. You can also try a fruit focaccia by adding slices of pears or apples and a drizzle of honey. Nutritional benefits This focaccia is a good source of carbohydrates, providing quick energy. Olive oil is rich in healthy fats and antioxidants, and garlic brings benefits for the immune system. Rosemary not only adds flavor but is also known for its antioxidant and anti-inflammatory properties. Frequently asked questions 1. Why is it important to activate the yeast? Activating the yeast helps achieve a fluffier and better-aerated dough. 2. Can I store focaccia? Yes, focaccia can be stored at room temperature for 2-3 days. You can reheat it in the oven to restore its crispy texture. 3. What can I do with leftover focaccia? Focaccia can be used for sandwiches, toasts, or even to accompany soups and salads. Try this recipe for focaccia alla genovese with garlic and rosemary and let yourself be carried away by its unmistakable aroma and taste. Whether you enjoy it alone or with loved ones, it is a recipe that will surely become a favorite in your home!

Genoese Focaccia with Garlic and Rosemary

Tags

Categories