Focaccia with rosemary

Name: Focaccia with rosemary - Stanca A.
Ingredients: Dough: 1 cup warm water; 1 teaspoon dry yeast; 3 cups flour; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon sugar. Glaze: 1/3 cup warm water; 1/3 cup olive oil; 1 teaspoon salt; rosemary.

Meat - Focaccia with rosemary by Stanca A. - Recipia

Rosemary Focaccia – An Italian Delicacy Focaccia, or fugassa, is more than just a simple bread; it is a tradition that dates back to Roman times, when it was made from various grains and offered as a tribute to the gods. Today, focaccia is a symbol of Italian cuisine, appreciated for its crispy crust and soft interior. This delicious rosemary recipe will bring a touch of authenticity to your kitchen, and its preparation does not require special skills. I invite you to discover this captivating recipe with me! Preparation time: 20 minutes Baking time: 20-25 minutes Total time: 45 minutes Number of servings: 8-10 Ingredients For the dough: - 1 cup warm water (about 40°C – 45°C) - 1 teaspoon dry yeast - 3 cups all-purpose flour (preferably type 00 for a finer texture) - 2 tablespoons extra virgin olive oil - 1 teaspoon salt - 1 teaspoon sugar For the glaze: - 1/3 cup warm water - 1/3 cup extra virgin olive oil - 1 teaspoon salt - A handful of fresh rosemary (or dried if you don't have it on hand) Step by Step 1. Activating the yeast: In a small bowl, add the warm water (not hot, to avoid killing the yeast) and dissolve the dry yeast along with the sugar. Let the mixture sit for 10 minutes until it becomes frothy. This is a sign that the yeast is active and ready to ferment the dough. 2. Preparing the dough: In a large bowl, sift the flour and add the salt. Make a well in the center of the flour and pour in the activated yeast mixture and olive oil. Use a spatula or wooden spoon to combine the ingredients, then continue kneading with your hands until you achieve an elastic and smooth dough. If the dough is too sticky, you can add a little more flour. 3. Kneading: Knead the dough for about 5-7 minutes. When ready, shape it into a ball and coat it with olive oil on all sides. This will not only prevent sticking but also add a pleasant aroma. 4. First rise: Place the dough in a bowl greased with oil, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 30-40 minutes, or until it doubles in size. 5. Shaping the focaccia: Once the dough has risen, grease a baking tray with olive oil and sprinkle a little flour. Place the dough on the tray and stretch it with your fingers, being careful not to overwork it (focaccia should be fluffy). Use your fingers to create dimples on the surface of the dough. 6. Preparing the glaze: In a small bowl, mix the warm water, olive oil, and salt for the glaze. Pour this mixture over the stretched dough, ensuring it is evenly distributed. Sprinkle fresh rosemary on top for added flavor. 7. Baking: Preheat the oven to 200°C and bake the focaccia for 20-25 minutes or until golden and crispy. You can check if it’s done by gently tapping it with your finger; if it sounds hollow, it’s perfectly baked. 8. Cooling: After baking, let it cool slightly on a wire rack before slicing. Focaccia is delicious both warm and at room temperature. Practical Tips - Flour: For a finer texture, use type 00 flour, which is ideal for bread. If you want to add a rustic note, you can mix white flour with whole wheat flour. - Olive oil: Choose a good quality extra virgin olive oil, as it will influence the final flavor of the focaccia. - Rosemary: If you don’t have fresh rosemary, you can use dried herbs, but the flavor will be less intense. - Variations: You can experiment with other herbs like thyme or oregano, or add olives, sun-dried tomatoes, or feta cheese to create a personalized focaccia. History of Focaccia This bread is not just a simple food, but an integral part of culinary tradition. Focaccia has been made over the centuries, with deep roots in Roman culture, where it was often used as a base for various dishes. Over time, it has evolved and become a specialty associated with Italian meals, often served in family gatherings or festive occasions. Nutritional Benefits Focaccia is a good source of carbohydrates, providing the energy needed for an active day. The olive oil, a key ingredient, is rich in healthy monounsaturated fats, which can help reduce the risk of heart disease. Additionally, rosemary has antioxidant and anti-inflammatory properties, adding extra nutritional benefits. Frequently Asked Questions 1. What can I do with leftover focaccia? Focaccia can be stored in an airtight container for 2-3 days. You can reheat it in the oven or use the slices for delicious sandwiches. 2. Can I substitute dry yeast with fresh yeast? Yes, you can use fresh yeast. Typically, 25 g of fresh yeast is equivalent to one teaspoon of dry yeast. Be sure to activate it in warm water as in the recipe. 3. How can I customize the flavors of focaccia? Add ingredients like crushed garlic, grated parmesan, or even caramelized onion slices for an even richer flavor. Serving Focaccia is perfect as an appetizer, alongside olive oil and balsamic vinegar for dipping. It also pairs wonderfully with soups, salads, or even as a base for sandwiches. Don’t forget to prepare a refreshing drink, such as mint lemonade or a dry white wine, to complete the culinary experience. Conclusion Rosemary focaccia is a simple yet extraordinary recipe that will bring a touch of Italian tradition into your home. The preparation of this bread is a true art, and the result is a delicacy that will impress family and friends. Try to put your personal stamp on the recipe and enjoy every crunchy, flavorful bite!

Focaccia with rosemary

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