Rosemary Olive Oil Focaccia: A Taste of Italy at Home

Have you ever walked into a bakery and been captivated by the aroma of freshly baked bread? That’s the kind of experience we’re recreating in your kitchen today with this incredible rosemary olive oil focaccia recipe. This isn’t just any bread; it’s a journey to Italy with each delightful, golden square. Imagine sinking your teeth into a crusty exterior that gives way to a soft, airy interior, all infused with the fragrant essence of rosemary and rich olive oil. If that sounds like heaven, you’re in the right place.

Focaccia, with its humble roots in Italian baking, has captured hearts around the world. The beauty of this rosemary olive oil focaccia lies in its simplicity, transforming everyday ingredients into something truly special. It’s more than just bread; it’s a versatile canvas that pairs perfectly with everything from a simple tomato salad to a hearty main course. It’s also an amazing centerpiece for any gathering.

Gather Your Ingredients for the Perfect Rosemary Olive Oil Focaccia

Before we embark on this delightful baking adventure, let’s gather all the essentials. Here’s what you’ll need to create the perfect rosemary olive oil focaccia:

• 500 grams strong bread flour: The backbone of our focaccia, bread flour provides the necessary gluten for a chewy and airy texture.
• 375 grams warm water: Activating the yeast and bringing the dough together, warm water is crucial. Make sure it’s not too hot, aim for lukewarm.
• 10 grams sea salt: This is not just for flavor; salt controls the yeast and strengthens the gluten, contributing to the bread’s structure.
• 7 grams active dry yeast: The magic behind the rise, this ensures that our focaccia is light and airy. Fresh yeast works too!
• 50 milliliters extra virgin olive oil, plus more for drizzling: Olive oil adds richness, flavor, and helps create that gorgeous golden crust.
• 2 sprigs fresh rosemary, finely chopped, plus a sprig for garnish: The aromatic star of this recipe, fresh rosemary elevates the focaccia with its distinct piney notes. If you love rosemary like me, you can always add a little more than what I wrote!

Ingredient Spotlight: Extra Virgin Olive Oil. High quality olive oil isn’t just a culinary staple, it’s also packed with health benefits. According to a study from the National Institute of Health, extra virgin olive oil is a powerhouse of antioxidants and heart-healthy fats. Learn more about the benefits of olive oil.

Substitutions: If you’re looking for a vegan version, make sure to use a vegan yeast; all the other ingredients are already naturally plant-based! And in terms of gluten-free, there are many great blends out there. Just keep in mind the texture may be a bit different. As always with gluten-free flours, check if your flour blend already includes xanthan gum.

Now that you have your ingredients all lined up, let’s get baking!

Step-by-Step Guide to Baking Your Rosemary Olive Oil Focaccia

Ready to transform those ingredients into a culinary masterpiece? Follow these steps carefully, and you’ll have a perfect rosemary olive oil focaccia in no time:

1. Activate the Yeast: In a large bowl, whisk together the warm water and yeast until the yeast is dissolved. This step ensures your yeast is active and ready to work its magic.

   Pro Tip: The water should be warm, not hot. If it’s too hot, you’ll kill the yeast, and that would be a disaster!

2. Combine Dry Ingredients: Add the bread flour and salt to the yeast mixture. Mix with a spoon or spatula until you form a shaggy dough. It’s okay if it looks rough at this stage; we’re just getting everything combined.

   Important Note: Don’t overmix! Just bring it all together.

3. Autolyse: Cover the bowl with plastic wrap or a damp kitchen towel and let it rest for 30 minutes. This process, called autolyse, allows the flour to fully hydrate, resulting in a better texture later on. It’s the secret to a light and airy crumb.

   Why Autolyse? It allows gluten development to start before kneading, resulting in a more extensible dough.

4. Knead the Dough: Add the olive oil to the dough and knead it for about 5-7 minutes until it’s smooth and elastic. It will be quite sticky, so don’t worry. This step will develop the gluten even further and will contribute to that amazing airy texture of the finished rosemary olive oil focaccia.

   Kneading Tip: If the dough is too sticky, don’t add more flour! Just keep going.

5. First Rise: Transfer the dough to a lightly oiled bowl, turning it to coat. Cover the bowl and let it rise in a warm place for about 2 hours, or until it has doubled in size. This is a crucial step, so don’t rush it! The yeast needs time to do its thing.

   Patience is Key! A good rise is essential for a perfect focaccia.

6. Prepare the Baking Sheet: Lightly grease a 9×13 inch baking sheet with olive oil. Gently transfer the dough to the prepared pan. Don’t punch down the dough.

   Gentle Touch: Handle the dough gently to keep the air bubbles intact. This is what makes the focaccia airy.

7. Dimple the Dough: Using your oiled fingers, dimple the dough evenly all over the surface. These dimples are what make focaccia so special, and they’ll hold the olive oil and salt beautifully!

   Oiled Fingers: Make sure your fingers are well-oiled to avoid sticking.

8. Add the Toppings: Drizzle the dough generously with olive oil, then sprinkle with the chopped rosemary and coarse sea salt. Don’t be shy with the olive oil; it’s what makes it delicious and gives the focaccia its characteristic flavor.

   Flavor Power: This step is crucial for adding flavor. The more olive oil, the better!

9. Second Rise: Let the dough rest for another 30 minutes before baking. This final rest allows the dough to relax a little bit more.

   Almost There: This final rise ensures that the focaccia is light and airy.

10. Bake: Preheat your oven to 220 degrees Celsius (425 degrees Fahrenheit). Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the bottom is crusty.

    Golden Brown is Key: A golden brown top indicates a perfectly baked focaccia.

11. Cool and Serve: Remove from the oven and let it cool slightly before cutting it into squares and serving. Garnish with a fresh rosemary sprig for a final touch of elegance.

    Patience, Almost There: Let it cool for a bit so it is easier to cut and enjoy!

Expert Tips & Serving Suggestions

Now that you’ve baked your delicious rosemary olive oil focaccia, let’s talk about a few expert tips and serving suggestions to take your experience to the next level:

Preheating the Baking Sheet: For an extra crispy bottom, preheat your baking sheet in the oven before placing the dough on it. This provides a hotter surface for initial contact, resulting in an exceptional crust. It’s a game changer!

Serving Suggestions: Serve your warm focaccia with a simple tomato salad, as an accompaniment to pasta dishes, soups or charcuterie boards. It is a very versatile bread that complements a wide variety of dishes.

Pairing Perfection: Consider pairing your focaccia with a glass of crisp white wine or a light-bodied red. The flavors will complement each other beautifully. Another great option is a classic Negroni cocktail!

Storage Recommendations: Store leftover focaccia in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To revive the crispiness, you can pop it in the oven or toaster oven for a few minutes. Avoid using a microwave, it makes the bread soggy.

Make-Ahead Ideas: You can prepare the dough ahead of time and let it rise in the refrigerator overnight. The next day, simply take it out and continue with the recipe as instructed. This is perfect for busy weeknights or when entertaining!

Reheating Techniques: To reheat, sprinkle the focaccia with a little water and then warm it in the oven at 180C (350F) for 5-10 minutes or until crispy and warm. You can also use a toaster oven.

Ready to bake your own rosemary olive oil focaccia? Don’t forget to share your creations and feedback in the comments below. We can’t wait to hear from you!

Expanded FAQ Section: Your Rosemary Olive Oil Focaccia Questions Answered

We understand that you might have some questions before, during, or even after the baking process. Here are some of the most frequently asked questions about making rosemary olive oil focaccia, along with detailed answers to help you achieve focaccia perfection.

Q: Can I use all-purpose flour instead of bread flour?

A: While bread flour is recommended for its higher protein content, which contributes to a chewier texture, you can use all-purpose flour in a pinch. However, the resulting focaccia may be slightly less airy and chewy. If you use all-purpose, try to add a bit less water and knead for a bit longer. You may not get the same level of airy crumb, but it still works!

Q: Can I use dry rosemary instead of fresh rosemary?

A: Fresh rosemary provides a more vibrant aroma and flavor, but you can use dried rosemary if fresh is not available. Use about half the amount of dried rosemary as you would fresh. You can also use other herbs such as thyme or oregano!

Q: Why is my focaccia dough so sticky?

A: Focaccia dough is meant to be sticky due to its high hydration. Resist the urge to add more flour during kneading; it’s normal. Use oiled hands or a dough scraper to manage the dough. It is better to work with a very sticky dough rather than add more flour and dry it out!

Q: How do I know if my yeast is still active?

A: To test your yeast, add it to warm water with a pinch of sugar. If it gets foamy after 5-10 minutes, it’s active. You can also buy rapid rise yeast, that can be added directly with the flour. However, it is always best to test your yeast beforehand. Expired yeast is the most common culprit for bread that does not rise!

Q: Can I make this focaccia in a different size pan?

A: Yes, you can use a slightly larger or smaller pan, but this may affect the baking time and thickness of the focaccia. Adjust the baking time accordingly and make sure the focaccia is evenly baked.

Q: Why did my focaccia turn out flat?

A: A flat focaccia can be due to several factors, including using old yeast, not giving the dough enough time to rise, or over-handling the dough before baking. Make sure the dough gets a good double in size in the first rise and don’t punch it down once it goes in the baking sheet. Also, make sure your yeast is fresh!

Q: Can I add other toppings to my focaccia?

A: Absolutely! Feel free to experiment with toppings like cherry tomatoes, olives, sun-dried tomatoes, garlic, or different cheeses. Be creative! You can never go wrong with great toppings!

Q: My focaccia is burnt on the bottom, what can I do?

A: This could be due to your oven having hot spots. Reduce the oven temperature slightly and try preheating your baking sheet and placing a sheet pan below to help distribute the heat. You could also try moving the baking sheet up one rack to allow more time for the middle to cook and to not burn the bottom.

Q: Can I freeze the cooked focaccia?

A: Yes, you can freeze the baked focaccia. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw it completely before reheating in the oven. Freezing can make it a bit less soft, so it’s best to use it within one to two months, and to reheat it properly.

Q: How can I get more crispy crust on my focaccia?

A: Preheating the baking sheet is key. You can also try placing your focaccia under the broiler for the last minute or two of baking. Remember to keep a close eye on it, so it doesn’t burn! You may also want to add less water to the dough to obtain a crispier crust.

Q: What is the best olive oil to use for this focaccia?

A: Extra virgin olive oil is always best. Not only it has the best flavor, but also is healthier. It has the best fat content and the most antioxidants. Use a high-quality oil for the best flavor.

Q: Is it okay to proof the dough in a cold oven?

A: Yes, proofing the dough in a cold oven with the oven light on can create a warm environment. However, a warm place is always best. Remember not to turn the oven on during proofing or it will kill the yeast!

Conclusion: Time to Bake!

There you have it – a comprehensive guide to creating the most delectable rosemary olive oil focaccia right in your own kitchen. We’ve covered everything from the essential ingredients to detailed step-by-step directions, expert tips, serving suggestions, and even an expanded FAQ to address all your potential questions. Baking this focaccia isn’t just about following a recipe; it’s about experiencing the joy of creating something beautiful and delicious from scratch. It’s about sharing a slice of Italy with your loved ones.

The aroma of freshly baked focaccia is truly irresistible, and the taste is even better. Now, it’s your turn! Don’t be intimidated by the process. Baking, just like cooking, is an art that you hone by practicing. This rosemary olive oil focaccia recipe is a great place to start. So, put on your apron, gather your ingredients, and get ready to experience the pure pleasure of homemade bread.

We encourage you to experiment with variations, add your own unique touch, and don’t hesitate to share your baking adventures with us. Your feedback is invaluable and helps us improve our recipes. Happy baking, and please, do let me know how it turns out!