How to Cook Perfect Focaccia

Focaccia. Focaccia al rosmarino (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack. Focaccia is a blank canvas for delicious toppings, so feel free to experiment and get creative. This classic recipe's got fresh rosemary leaves (which get crisp like little herb chips.

You can use bread flour, but the bread will be a. This focaccia recipe is as fuss-free as bread recipes go. The dough comes together quickly in the This recipe leaves so much room for experimentation, too. You can have Focaccia using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Focaccia

1. You need 250 grams of strong white bread flour.
2. Prepare 1 tsp of salt.
3. You need 7 grams of sachet of dried yeast.
4. Prepare 1 tbsp of olive oil.
5. You need 200 ml of cold water.
6. It's 1 of olive oil and sea salt for the finishing touches.

I've been making so much focaccia at. The focaccia can also be made ahead and frozen. To freeze, cut it into portions, wrap in plastic wrap and then foil and freeze for up to. Save Recipe. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread.

Focaccia instructions

1. Place the dried ingredients in a bowl, then add the olive oil and 150 ml of the water. Stir to form a dough, then knead for ten minutes while you gradually add the remaining water. You can also do this in a food mixer using a hook if you prefer..
2. Lightly oil a work surface then tip out the dough and knead for a further five minutes. Now oil the inside of a clean (large!) bowl and put the dough inside. Cover with a tea towel and leave in a warm place until the dough has doubled in size..
3. Once the dough has risen, you need to punch it a few times. Then tip the dough onto a large baking sheet lined with greaseproof paper, flatten it and pull it into the corners so that it's the right shape. Leave to prove for another hour..
4. During the time, preheat the oven to 220°C. Before baking, press your fingers into the dough to make dimples, then drizzle the loaf with olive oil and sprinkle over the sea salt..
5. If you're adding cooked red onions etc, nows the time to do that..
6. Bake in the oven for 20 minutes..
7. Best served hot, with an extra drizzle of olive oil..

This is why it is soooooooooo delicious!). An Italian olive-oil bread, quite flat and usually round or square-shaped. It has an almost cake-like texture and is often flavoured with herbs such as rosemary, sage or basil. I used a very high protein European style bread flour and it was great. I thought before I baked it that the dough was a bit.