Recipe: Appetizing 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 cook Focaccia using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Focaccia

1. It's 7 g of dried yeast.
2. It's 300 ml of warm water.
3. Prepare 500 g of strong white bread flour.
4. Prepare 1.5 of tspn salt.
5. Prepare 1 of tspn sugar.
6. You need 15 ml of olive oil.
7. You need of Flour for dusting.

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. In a large bowl mix everything together then gradually add the water and mix. Then knead first 10 mins until dough becomes smooth and elastic. Prove somewhere warm for an hour or so (I put on top of my tumble dryer). Then tip it out and divide in two then roll both out using flour to dust. Put it on a baking tray lined with greaseproof then add your toppings..
2. I used the above mix and added my fav toppings. Drizzle with olive oil then put into a warm oven (180 fan) for nearly 15 mins until golden. They should rise slightly like my pic.
3. .

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.