Time: 4 hours.
Complexity: easily
Servings: 12 - 16

Focaccia is a flat Italian oven-baked bread, similar in appearance and texture to pizza dough. Focaccia dates back to ancient Rome, but today its origins are primarily associated with Liguria, a region of Italy located on the northern coast of the Ligurian Sea. Traditionally, focaccia is seasoned with olive oil and salt, and sometimes herbs, vegetables, and cheese are added. Focaccia al rosmarino (focaccia with rosemary) is the most common type of focaccia in Italian cuisine; it can be served as an antipasto, an appetizer, a table bread, or simply a light snack. It also smells delicious, warming you with its aroma on a chilly day.

Ingredients:

Focaccia

• 2.5 cups of warm water, slightly above body temperature
• 2.25 tbsp. instant dry yeast
• 2 tbsp. l. olive oil
• 1/2 cup semolina flour
• 5.5 cups of flour without yeast additives
• 1 tbsp coarse sea salt

Topping

• 1/2 medium red onion, sliced
• 2 tbsp chopped fresh rosemary
• 3-4 tbsp. l. olive oil
• Coarse sea salt

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, semolina, sea ​​salt flakes, red onion, rosemary

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Preparation:

Step 1
• Combine the water, yeast, oil, and semolina in a large bowl. Add the flour one cup at a time, mixing thoroughly with a wooden spoon after each addition. When the dough becomes difficult to knead by hand, turn it out onto a lightly floured surface and add salt.
Step 2
• Continue kneading until all the flour is used up (you may not need the last half cup) and the dough is smooth and elastic, about 10 minutes. Place the dough in a large, greased bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour and 30 minutes.
Step 3
• Turn the dough out onto a floured surface again and divide it in half. Roll each piece of dough into a 25 x 38 cm rectangle. Line two baking sheets with parchment paper and sprinkle each with a little semolina.
Step 4
• Transfer the rolled out dough sheets to the sheets, cover with a kitchen towel and let the dough rise for a second time for 45 minutes.
Step 5
• Remove the towel and press the dough lightly with your fingertips, then cover again and let rest for another 45 minutes.
Step 6
• Preheat oven to 200°C.
Step 7
• Mix the red onion, rosemary, and olive oil. Remove the towels from the dough and spread the mixture evenly over it, making sure to completely coat it with olive oil. Sprinkle with sea salt.
Step 8
• Bake the focaccia for 25 minutes until golden brown.
Step 9
• Carefully remove the focaccia from the sheets to cool (to prevent the bottom of the bread from becoming soft) and let it cool to room temperature before slicing.
  
  Focaccia will keep for one day, or it can be stored in the freezer for up to two months..

Votes: 1

Author of the recipe - Anna Olson is a pastry chef and television host.