Time: 40 min plus fermentation time
Complexity: easily
Servings: 16

Historians believe that Italian focaccia bread originated in Northern Italy and is one of the oldest types of bread still eaten today. The recipe, originally developed to conserve ingredients, can now be found in fine Italian restaurants. This aromatic flatbread is considered the ancestor of pizza. Thanks to the indentations that collect butter and spices, the bread stays fragrant and doesn't dry out.

Ingredients:

• 1.5 tsp active dry yeast
• 1.5 cups warm water (well warm)
• 4 cups premium flour, plus extra for dusting
• 1 tsp table salt, plus extra for sprinkling
• 1/3 cup olive oil, plus extra for drizzling
• 1 sprig fresh rosemary, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

focaccia bread, yeast dough, rosemary

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Preparation:

Step 1
• Pour the yeast into warm water and let it sit for a few minutes.
Step 2
• In a mixer, combine the flour and salt. Beat on low speed (using the paddle attachment), drizzling in olive oil until the flour is incorporated. Then, pour in the water and yeast and mix until smooth; the ingredients should form a very sticky dough.
Step 3
• Shape the dough into a ball, spray a bowl with olive oil, and place the dough in it. Grease the bowl with oil. Wrap the bowl tightly in plastic wrap and let it rest for 1-2 hours, or refrigerate until ready to use.
Step 4
• To prepare focacciaRemove half of the dough from the bowl and place it on a lightly floured surface. Sprinkle chopped rosemary over the dough and gently knead it into the dough. Roll it into a large, thin oval. Place it on a baking sheet drizzled with olive oil.
Step 5
• Spray the dough with additional olive oil and cover with plastic wrap. Let it rise in a warm, draft-free place for 1 hour.
Step 6
• Preheat oven to 200°C.
  
  Remove the plastic wrap and press your fingers into the dough to create indentations. Drizzle the dough with olive oil and sprinkle with salt. Bake for 30-40 minutes until the focaccia is golden brown.
  
  Cut into slices with a sharp knife or pizza cutter. Serve immediately.
  
  Recipe focaccia.

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