Focaccia al Rosmarino

Introduction to Focaccia al Rosmarino

Focaccia al Rosmarino is a classic Italian bread hailing from the Ligurian coast, known for its rich aroma of rosemary and its flavorful olive oil crust. Focaccia is believed to have ancient origins, possibly dating back to the times of the Etruscans, preceding what we now know as pizza. Its name derives from the Latin word 'focus', meaning 'hearth', suggesting its historical method of cooking over an open flame or on a hearth.

This fragrant bread is often enjoyed as a snack, appetizer, or even as the base of a sandwich. Its versatility and simplicity make it a beloved staple in Italian cuisine, with variations found in different regions. However, the rosemary-flecked version remains a timeless favorite, capturing the essence of Mediterranean flavors.

Ingredients

• All-purpose flour - 500g
• Water - 300ml, warm
• Instant yeast - 7g
• Sugar - 1 tablespoon
• Salt - 2 teaspoons
• Extra-virgin olive oil - 100ml, plus additional for drizzling
• Fresh rosemary - 2 tablespoons, chopped
• Sea salt - for sprinkling

Preparation

Step 1: Preparing the Dough

Begin by combining the warm water, instant yeast, and sugar in a bowl. Stir gently to dissolve and let it sit for about 5-10 minutes, or until the mixture becomes frothy. This indicates that the yeast is activated and ready to use.

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture followed by the olive oil. Mix gradually with a wooden spoon or your hands until a rough dough begins to form.

Step 2: Kneading the Dough

Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.

Step 3: The First Rise

Place the kneaded dough into a lightly oiled bowl, covering it with a damp cloth. Allow it to rise in a warm place for 1-2 hours, or until it has doubled in size. This step is crucial for achieving the fluffy texture of the focaccia.

Step 4: Shaping the Focaccia

Once the dough has risen, punch it down to release any trapped air. Transfer the dough to a baking sheet lined with parchment paper. Gently stretch and flatten the dough out to fit the pan, ensuring an even thickness throughout.

Step 5: Second Rise and Adding Toppings

Cover the dough with the damp cloth again and let it rise for an additional 30 minutes. Preheat your oven to 220°C (428°F) during this time.

After the second rise, use your fingers to gently poke dimples across the surface of the dough. Drizzle with additional olive oil and sprinkle generously with sea salt and fresh rosemary.

Cooking Process

Place the prepared focaccia in the preheated oven and bake for 15-20 minutes, or until it turns golden brown and crispy on the edges. Ensure your cooking timer is set so you do not overcook.

Once out of the oven, allow the focaccia to cool slightly on a wire rack before cutting. This helps maintain its structure and allows the flavors to settle.

Enjoying Focaccia al Rosmarino

Focaccia al Rosmarino can be enjoyed warm or at room temperature. Its aromatic taste makes it perfect for accompanying soups, salads, or as part of an antipasto platter. Slice it horizontally to make gourmet sandwiches with an assortment of meats, cheeses, and vegetables.

To maintain freshness, store any leftover focaccia in an airtight container. It can be reheated in a warm oven to regain its texture and aroma. This delectable Italian treat promises to bring a slice of Mediterranean sunshine to your table.