© 2013 mathewguiver focaccia main

Rosemary and olive oil focaccia

I’ve been making Anne Burrell’s focaccia recipe for a few years now. I remember watching an episode of her show on Food Network where she demonstrated her technique for making focaccia, and I was amazed at how easy she made it look. The bread is delicious, oily, and hearty. Like with any yeast bread though, the dough will need to rise for a few hours, and cannot be rushed.

I like Anne’s recipe but have found that it produced way too much focaccia, and the measurements can’t be easily divided in half. Unless you have a family of six or more to feed, you’ll likely have piles of leftover focaccia. So I’ve come up with my own recipe, and tested it numerous times. I also add rosemary to my focaccia, it’s my favorite herb to use with this bread. It has a woody essence, and goes really well with the strong olive oil flavor.

Ingredients:

1 c warm water
1 1/2 tsp yeast
1/2 Tbsp sugar
1/2 tsp and 1/2 Tbsp salt
2 3/4 c + 2 Tbsp all purpose flour
4 – 5 springs of rosemary
1/2 c olive oil
Additional olive oil and flour

Directions:

1. Measure out a cup of warm water. Add sugar and 1/2 tsp of salt. Stir, then add yeast. Let sit until frothy.

2. In a separate bowl, combine flour and remaining 1/2 Tbsp of salt.

3. Add 1/4 c olive oil to yeast and water mixture. Then pour into dry ingredients while stirring.

4. Once combined, knead on a floured board for about 5 minutes.

6. Cover with saran wrap, and let rise in a warm location for at least an hour.

7. Line a baking pan with parchment paper. Pour remaining 1/4 of a cup of olive oil into pan. Add diced rosemary.

8. Punch down dough in bowl, then transfer to parchment paper lined pan. Move it around in the rosemary oil, then flip so that both sides get coated.

9. Spread out the dough by poking holes all the way through with your fingers. Puncture and push around the dough so that you create a bumpy uneven surface.

10. Return dough to your warm location and let rise again for 60 to 80 minutes.

11. Preheat oven, then bake focaccia at 400 degrees fahrenheit, for about 25 minutes.

12. Transfer focaccia to a cooling rack and let sit for 10 minutes before serving.

2 Trackbacks

  1. […] the past week or so, David and I have had an abundance of focaccia. I’d made a batch of it to serve at a party we hosted last weekend, but didn’t get […]

  2. […] great way to use up any extra rosemary you might have lying […]

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