When it comes to creating delicious and homemade bread, few things can beat the warm, fluffy texture and the irresistible aroma of fresh focaccia. One of the best things about focaccia is that it’s a versatile bread that you can customize with different toppings to suit your taste. Today, we’ll focus on a classic variation that incorporates fragrant rosemary and crunchy sea salt, making it the perfect addition to any meal or an excellent standalone snack.
Whether you’re a bread-baking newbie or an experienced home cook, this Focaccia with Rosemary and Sea Salt recipe will guide you step by step, ensuring that you achieve perfect results every time.
What is Focaccia?
Focaccia is an Italian bread known for its rich, soft texture and its ability to absorb flavors through toppings like rosemary, sea salt, garlic, and more. It’s a flatbread that is typically seasoned with olive oil, salt, and herbs, then baked until golden brown and slightly crispy on the edges. Unlike many other types of bread, focaccia is typically not shaped into loaves but rather spread out on a baking sheet or in a skillet, allowing for its characteristic flatness.
This bread is often served as an appetizer, snack, or accompaniment to a meal. It’s perfect with a drizzle of balsamic vinegar and olive oil, or as a base for sandwiches. The rosemary and sea salt toppings bring out the natural flavors of the bread, making it both simple and sophisticated.
Origin of Focaccia with Rosemary and Sea Salt
Focaccia has deep roots in Italy, particularly in the regions of Liguria and Tuscany. This ancient bread dates back to Roman times when it was called “panis focacius,” referring to a type of bread baked on the hearth, or “focus.” The bread was traditionally baked by placing it on stones or directly on the embers of the fire.
Over centuries, the recipe evolved, and different regions of Italy began adding their unique twists. Some regions incorporate herbs, olives, or cheeses into the dough, while others focus on a simpler approach, using just olive oil and salt. Today, Focaccia with Rosemary and Sea Salt is one of the most loved variations worldwide.
Ingredients for Focaccia with Rosemary and Sea Salt
To make a perfect Focaccia with Rosemary and Sea Salt, you’ll need the following ingredients. These measurements will serve approximately 8-10 people, depending on the serving size.
For the Dough:
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 teaspoons instant yeast
- 1 ½ cups warm water (about 110°F or 43°C)
- ¼ cup olive oil (plus extra for drizzling)
For the Topping:
- 2-3 tablespoons fresh rosemary leaves, chopped
- Coarse sea salt (to taste)
- Additional olive oil (for drizzling)
Step-by-Step Instructions for Preparing Focaccia with Rosemary and Sea Salt
Making focaccia might sound complicated, but the process is straightforward and can be broken down into simple steps. Here’s how you can prepare this delightful bread from start to finish:
Step 1: Prepare the Dough
Start by combining the all-purpose flour, salt, sugar, and instant yeast in a large bowl. Mix these dry ingredients well to ensure the yeast is evenly distributed. Next, add the warm water (around 110°F or 43°C) and olive oil to the mixture. Stir everything together until a shaggy dough begins to form.
At this point, you should have a slightly sticky dough. Transfer it to a floured surface and begin kneading. Knead for about 5-7 minutes until the dough is smooth and elastic. If the dough feels too sticky, you can add a little more flour, but be careful not to add too much.
Step 2: Let the Dough Rise (First Rise)
Once the dough has been kneaded, shape it into a ball and place it into a lightly greased bowl. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1-2 hours or until it has doubled in size. The rising time may vary depending on the temperature in your kitchen.
Step 3: Shape the Focaccia
After the dough has risen, it’s time to shape it. Punch the dough down gently to release any air bubbles. Then, transfer it to a greased baking sheet or cast-iron skillet.
Gently stretch the dough with your hands to fit the pan. You can use your fingers to create dimples on the surface of the dough. These dimples help the bread bake evenly and hold the olive oil, rosemary, and sea salt toppings.
Step 4: Let the Dough Rise Again (Second Rise)
Cover the shaped dough with a clean cloth and let it rise again for about 30-60 minutes. The dough should puff up slightly but not double in size.
Step 5: Preheat the Oven
While the dough is rising for the second time, preheat your oven to 425°F (220°C). It’s important to make sure the oven is fully preheated before you bake the focaccia to ensure it bakes evenly and develops a crispy, golden crust.
Step 6: Add the Toppings
Once the dough has finished its second rise, drizzle a generous amount of olive oil over the surface of the dough. Sprinkle fresh rosemary leaves evenly over the dough, followed by a pinch of coarse sea salt. You can adjust the amount of rosemary and sea salt to your taste.
Step 7: Bake the Focaccia
Place the baking sheet or skillet into the preheated oven and bake for about 20-25 minutes, or until the focaccia turns golden brown. You’ll notice the edges getting crisp, and the aroma of rosemary and olive oil will fill your kitchen.
Step 8: Cool and Serve
Once the focaccia is baked to perfection, remove it from the oven and let it cool slightly before slicing. This bread is best enjoyed warm, but you can also serve it at room temperature. Slice it into squares or wedges and serve it alongside soups, salads, or as a standalone snack.
Variations on Focaccia with Rosemary and Sea Salt
While focaccia with rosemary and sea salt is a classic, there are many ways you can customize the recipe. Here are a few popular variations to consider:
1. Garlic Focaccia:
Add a few minced garlic cloves to the dough or scatter sliced garlic over the top before baking for a savory twist.
2. Olive Focaccia:
You can add chopped black olives or green olives to the dough or as a topping to give the bread a briny, flavorful touch.
3. Cheese Focaccia:
Top the focaccia with a handful of shredded mozzarella or parmesan before baking for a cheesy, indulgent version.
4. Tomato Focaccia:
For a Mediterranean touch, scatter halved cherry tomatoes over the dough, and season them with herbs before baking.
FAQs about Focaccia with Rosemary and Sea Salt
1. Can I make Rosemary Focaccia without yeast?
Focaccia traditionally requires yeast to give it its fluffy texture. However, you can try making a yeast-free version by using baking powder or soda. The texture may be different but still delicious!
2. How do I store leftover Rosemary Focaccia?
Store leftover focaccia in an airtight container at room temperature for up to 2 days. If you want to keep it longer, freeze it for up to 1 month. To reheat, simply warm it in the oven.
3. Can I use fresh rosemary instead of dried rosemary?
Yes, fresh rosemary is ideal for this recipe as it imparts a fresh and fragrant flavor. Just chop the rosemary finely and scatter it over the dough before baking.
Conclusion: Focaccia with Rosemary and Sea Salt
In conclusion, Focaccia with Rosemary and Sea Salt is an easy-to-make, delicious, and versatile bread that is perfect for any occasion. Whether you’re serving it as a side to your favorite meal, enjoying it as a snack, or creating new variations to match your tastes, this focaccia will quickly become a family favorite. The combination of soft, airy dough, fragrant rosemary, and savory sea salt creates a flavor-packed bread that is simply irresistible.
By following this recipe, you’ll create a beautiful focaccia with a crispy exterior and a soft, pillowy interior. The step-by-step instructions ensure that you can make this bread at home without any fuss. So, roll up your sleeves, gather your ingredients, and treat yourself to some fresh, homemade focaccia today!
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Focaccia with Rosemary and Sea Salt: A Deliciously Simple Recipe
- Total Time: 1 hour 45 minutes (including proofing)
- Diet: Vegetarian
Description
Focaccia is an Italian bread known for its rich, soft texture and its ability to absorb flavors through toppings like rosemary, sea salt, garlic, and more. It’s a flatbread that is typically seasoned with olive oil, salt, and herbs, then baked until golden brown and slightly crispy on the edges. Unlike many other types of bread, focaccia is typically not shaped into loaves but rather spread out on a baking sheet or in a skillet, allowing for its characteristic flatness.
Ingredients
For the Dough:
-
4 cups all-purpose flour
-
2 teaspoons salt
-
1 teaspoon sugar
-
2 teaspoons instant yeast
-
1 ½ cups warm water (about 110°F or 43°C)
-
¼ cup olive oil (plus extra for drizzling)
For the Topping:
-
2-3 tablespoons fresh rosemary leaves, chopped
-
Coarse sea salt (to taste)
-
Additional olive oil (for drizzling)
Instructions
- Prepare the Dough:
- In a large bowl, combine the flour, salt, sugar, and instant yeast.
- Add the warm water and olive oil. Mix until a shaggy dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- First Rise:
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
- Shape the Focaccia:
- After the dough has risen, punch it down to release air.
- Transfer the dough to a greased baking sheet or a large cast-iron skillet.
- Gently stretch and press the dough to fit the pan, creating dimples with your fingers.
- Second Rise:
- Cover the dough again and let it rise for another 30-60 minutes.
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Add Toppings:
- Once the dough has risen, drizzle olive oil over the top.
- Sprinkle fresh rosemary leaves and coarse sea salt evenly across the surface.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Cool and Serve:
- Remove from the oven and let it cool slightly before slicing.
- Enjoy warm or at room temperature!
Notes
For extra flavor, try adding roasted garlic cloves, sun-dried tomatoes, or olives to the dough before baking. Serve warm with olive oil and balsamic vinegar for dipping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian
Keywords: Focaccia with Rosemary and Sea Salt
