Rosemary Focaccia (NO KNEAD FOCACCIA)
Rosemary focaccia is an Italian flatbread that beautifully combines the earthy aroma of fresh rosemary with the rich, savory flavor of olive oil. It is known for its soft, chewy texture and crispy golden crust.
The origin of rosemary focaccia:
Rosemary focaccia is a traditional Italian bread that originates from the region of Liguria and is known for its flavorful olive oil and herbs. Its history dates back to ancient Roman times when flatbreads were commonly baked. The use of rosemary, an aromatic herb, is believed to signify remembrance and has been associated with culinary practices for centuries. Focaccia itself has evolved over the years, with various regional variations. Still, the combination of its soft, airy texture infused with rosemary and olive oil has made it a beloved staple in Italian cuisine, often enjoyed as an accompaniment to meals or as a snack.
what are the ingredients for the rosemary focaccia recipe?
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200g water
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3g dry yeast
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4g salt
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260g flour
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15g olive oil
GARLIC & ROSEMARY TOPPING
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3 tablespoons extra virgin olive oil
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3 tablespoons water
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4 cloves minced garlic
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1/2 tablespoon salt
- 1 1/2 tablespoon fresh or dried finely chopped rosemary
how to make rosemary focaccia:
STEP1: FOR MAKING THE GARLIC & ROSEMARY TOPPING
- In a small bowl, combine oil, water, garlic cloves, finely chopped rosemary, and salt. Whisk vigorously until well combined and set aside
STEP2: For Making the dough
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First, into a large mixing bowl pour the water and stir in the yeast.
-
Then, add flour and salt to the liquids in the bowl. stir the mixture with a wooden spoon or a spatula until no dry flour remains and a sticky dough mass forms. ( the dough should be sticky)
-
Add olive oil and mix again well until the dough is fully absorbed and becomes a soft, fluffy, and sticky dough.
-
Cover the bowl with plastic wrap and rest it at room temperature for 30 minutes until visibly puffed.
STEP3: STRETCHING THE DOUGH
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STRETCH 1: Once the dough has rested, use the stretch and fold method to develop gluten strands Dip your hands in water to prevent sticking and do four stretches and folds: Pull up one corner of the dough gently without tearing it, then fold it onto itself. Rotate the bowl and continue this process 3 more items. Cover with plastic wrap and rest for 30 minutes at room temperature.
STEP4: STRETCH 2+3
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STRETCH 2: Repeat the stretch method for the second time (Pull up one corner of the dough gently without tearing it, then fold it onto itself. Rotate the bowl and continue this process 3 more items. Cover with plastic wrap and leave it to rest again for 30 minutes.
-
STRETCH 3: repeat the stretch method step for the third time.
-
Right after the last stretch and fold, you have 2 choices: use it directly and transfer the dough to an oiled baking pan, or leave it to rest for 12 hours in the fridge.
STEP5: ASSEMBLING rosemary focaccia
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Pour 1/4 cup extra virgin olive oil into a lined baking pan with foil or parchment paper or into a NON-STICK baking pan to coat the bottom. you can use a small pan or a large pan it depends on how you want the thickness of the dough Transfer the previously prepared dough to the oiled pan and turn to coat in oil. Gently stretch the dough to the edges.
-
If it has difficulty stretching, cover it and let it rest for 20 minutes then work the edges to the pan.
-
Then, cover it again and proof it for 45-60 minutes until it is well-risen and puffy.
-
Then, Dip your hands into cold water and use your fingertips to poke into the focaccia, going almost through the dough. It should be a quick motion, Go over the dough a couple of times to get a generous amount of dimples. Release any big air bubbles trapped under the dough by gently lifting the dough at the edge.
-
Then drizzle the garlic and herbs topping evenly over the top.
STEP5: BAKE rosemary focaccia
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Sprinkle kosher or flaky sea salt over the top of the bread and bake at 170C for 25-30 minutes OR until golden brown.
-
Immediately transfer to a wire rack to cool so the base doesn’t steam soften and let rest 10 minutes before slicing.
-
slice the tomato focaccia as you like and you can make sandwiches with it. You can use a bigger baking pan if you want thin bread.
frequently asked questions
Here are some frequently asked questions for making rosemary focaccia:
What type of flour is best for Rosemary focaccia?
Bread flour or all-purpose flour works well, but bread flour will yield a chewier texture.
How much rosemary should I use in this Rosemary focaccia recipe?
Typically, 2-3 tablespoons of fresh rosemary is recommended, but adjust to your taste.
Can I use dried rosemary?
Yes, but use about one-third of the amount since dried herbs are more concentrated in flavor.
How do I create dimples in the Rosemary focaccia dough?
Use your fingers to gently press into the surface of the dough before baking.
How do I store leftover rosemary focaccia?
Store in an airtight container at room temperature for 1-2 days or freeze for longer storage.
Can I add other toppings to rosemary focaccia?
Yes, toppings like olives, garlic, or sun-dried tomatoes complement rosemary well.
How thick should the dough be when I shape it?
Aim for about 1-inch thick before baking for a perfect texture.
What is the best way to serve Rosemary focaccia?
Serve warm or at room temperature as a side dish, or use it for sandwiches.
Rosemary Focaccia (NO KNEAD FOCACCIA)
Course: Bread, Side-DishesCuisine: ItalianDifficulty: Medium6
servings1
hour30
minutes25
minutes300
kcal3
hours4
hours55
minutesIngredients
200g water
4g salt
3g dry yeast
260g flour
15g olive oil
- GARLIC & ROSEMARY TOPPING
3 tablespoons extra virgin olive oil
3 tablespoons water
1/2 tablespoon salt
4 cloves minced garlic
1 1/2 tablespoon fresh or dried finely chopped rosemary
Directions
- STEP1: FOR MAKING THE GARLIC & ROSEMARY TOPPING
- In a small bowl, combine oil, water, garlic cloves, finely chopped rosemary, and salt. Whisk vigorously until well combined and set aside
- STEP2: For Making the dough
- First, into a large mixing bowl pour the water and stir in the yeast.
Then, add flour and salt to the liquids in the bowl. stir the mixture with a wooden spoon or a spatula until no dry flour remains and a sticky dough mass forms. ( the dough should be sticky) - Add olive oil and mix again well until the dough is fully absorbed and becomes a soft, fluffy, and sticky dough.
- Cover the bowl with plastic wrap and rest it at room temperature for 30 minutes until visibly puffed.
- STEP3: STRETCHING THE DOUGH
- STRETCH 1: Once the dough is rested, use the stretch and fold method to develop gluten strands Dip your hands in water to prevent sticking and do four stretches and folds: Pull up one corner of the dough gently without tearing it, then fold it onto itself. Rotate the bowl and continue this process 3 more items. Cover with plastic wrap and rest for 30 minutes at room temperature.
- STRETCH 2: Repeat the stretch method for the second time (Pull up one corner of the dough gently without tearing it, then fold it onto itself. Rotate the bowl and continue this process 3 more items. Cover with plastic wrap and leave it to rest again for 30 minutes and
- STRETCH 3: repeat the stretch method step for the third time.
- Right after the last stretch and fold, you have 2 choices: use it directly and transfer the dough to an oiled baking pan, or leave it to rest for 12 hours in the fridge.
- STEP5: ASSEMBLING rosemary focaccia
- Pour 1/4 cup extra virgin olive oil into a lined baking pan with foil or parchment paper or into a NON-STICK baking pan to coat the bottom. you can use a small pan or a large pan it depends on how you want the thickness of the dough Transfer the previously prepared dough to the oiled pan and turn to coat in oil. Gently stretch the dough to the edges.
- If it has difficulty stretching, cover it and let it rest for 20 minutes then work the edges to the pan.
- Then, cover it again and proof it for 45-60 minutes until it is well-risen and puffy.
- Then, Dip your hands into cold water and use your fingertips to poke into the focaccia, going almost through the dough. It should be a quick motion, Go over the dough a couple of times to get a generous amount of dimples. Release any big air bubbles trapped under the dough by gently lifting the dough at the edge.
- Then drizzle the garlic and herbs topping evenly over the top.
- STEP5: BAKE rosemary focaccia
- Sprinkle kosher or flaky sea salt over the top of the bread and bake at 170C for 25-30 minutes OR until golden brown.
- Immediately transfer to a wire rack to cool so the base doesn’t steam soften and let rest 10 minutes before slicing.
- slice the tomato focaccia as you like and you can make sandwiches with it. You can use a bigger baking pan if you want thin bread.