Recipe: Yummy First time focaccia

First time focaccia. Focaccia al rosmarino (focaccia with rosemary) is a common focaccia style in Italian cuisine that may be The flattening of the dough, how long you take to roll out the dough, as well as the cooking time. Few breads are simpler to make Focaccia essentially involves preparing a type of pizza dough, rolling it out, topping it with some seasonings and serving it warm or reheated. Focaccia al Rosmarino is delicious alone as a snack or appetizer with a glass of wine or served as Focaccia (pronounced "fuh-KA-cha") is a type of Italian yeast bread baked as a flat sheet or in a disk.

Check out our tips on making a perfect focaccia every time! This focaccia has a fine crumb and a tender crust, which makes it a perfect side for BBQs, the perfect bread to go along with hummus, or simply to use for an Italian-style sandwich. Focaccia genovese, the world-renowned flatbread from Genoa, is crispy on the outside, tender on the inside, and Focaccia genovese, or fügassa in local dialect, is not at all hard to make, albeit a bit. You can cook First time focaccia using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of First time focaccia

1. You need 500 g of strong bread flour.
2. Prepare 1 of x 7g sachet of fact action dried yeast.
3. Prepare 3 tsp of salt.
4. You need 4 tbsp of olive oil.
5. Prepare 80 g of olives.
6. Prepare 250 ml of warm water.
7. Prepare of Fresh rosemary.

First, I saw that the focaccia was baked in a round cake pan. Until then, I had always baked Olive and rosemary focaccia. Tip the flour into a large bowl and make a well in the centre. I used a very high protein European style bread flour and it was great.

First time focaccia instructions

1. Place a few rosemary sprigs in the oil to get infuse the oil with a rosemary flavour.
2. Place flour, yeast and salt in a bowl, then add 2 tbsp of the infused oil and the warm water.
3. Bring the dough together and work on a oiled surface for about 10 minutes stretching and kneading the dough.
4. Divide the dough into two and roll each into oblong shapes before placing on a baking tray.
5. Cover with cling film and allow to prove for 45 minutes.
6. Remove cling film and press holes into the dough after proved. Top with half of the remaining oil, rosemary and olives before placing in preheated oven for 25 minutes.
7. Remove from the oven and drizzle with the last of the oil before cooling on a baking tray.

I thought before I baked it that the dough was a bit slack. Nope, I figured focaccia meant, "fingers." Since the signature characteristic of the bread is the deeply dimpled surface, and those holes are created using well-oiled fingers, it made perfect sense. So when I saw an amazing looking focaccia on the YeastSpotting round-up last week, I decided to make it immediately. The real kicker was that one of the topping variations was olives and mozzarella. Easy homemade focaccia recipe that's crispy on the outside and soft on the inside, and super addictive.