Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, rosemary focaccia. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
This delicious Rosemary Focaccia Bread recipe is easy to make, and topped with fresh rosemary, olive oil and flaky sea salt. Meet my all-time favorite focaccia bread recipe. ♡. This classic focaccia topped with fresh rosemary is easy to make and feeds a crowd.
Rosemary Focaccia is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Rosemary Focaccia is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have rosemary focaccia using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Rosemary Focaccia:
- Make ready 1 cup warm water (about 110F)
- Take 2 tsp sugar
- Take 2 tsp active-dry yeast
- Get 2 1/2 cups all-purpose flour
- Get 1/4 cup extra virgin olive oil, plus extra for drizzling
- Get 1 tsp salt, if using rock or fine salt (2 tsp if using flaky salt), plus extra for toppings
- Get 2 sprigs fresh rosemary
It's easy to make, but be sure to give yourself the afternoon. You'll be rewarded with a rich, rosemary-scented bread that feeds a crowd. To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Try our incredibly moreish Italian bread glistening with olive oil and studded with rosemary for a satisfying side dish.
Instructions to make Rosemary Focaccia:
- Proof the yeast. Add sugar onto water and stir until dissolved. Add the yeast, quickly stir mix and leave for 10 minutes. If the yeast is alive, the mixture should be foamy after 10 minutes.
- Once the yeast have been proofed, gradually add the flour, salt and oil while mixing on low speed. Mix on medium for 5 minutes. You can also do this by hand, by kneading on the bowl for 5 minutes until the ingredients are well combined and the dough is pulling away from the sides of the bowl. Add flour is the dough is too sticky.
- Shape the bowl into a ball and place into a greased bowl for the first rise. Cover the bowl with a damp towel then put the bowl in a warm place. Let the dough rise for 45-60 minutes or until double in size.
- Turn the dough onto a baking pan lined with wax paper and flattened to about 1/2 inches thick. Cover again with a damp cloth and continue to rise for 20 minutes.
- Preheat the oven at 210F.
- Using you finger, pole deep dents into the dough. Drizzle with olive oil and evenly sprinkle with rosemary needles and flaky sea salt.
- Bake for 20 minutes or until dough is slightly golden brown and cooked through.
- Remove from oven and drizzle with extra olive oil.
This rosemary focaccia bread recipe calls for chilling the dough overnight, so plan ahead. Let cool to room temperature before slicing. Rustic and romantic, this prized bread from northwestern Italy is the most perfect I'm going to make this focaccia using olives and rosemary but you can use the toppings of your choice. This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right. An easy recipe for Homemade Rosemary Focaccia Bread.
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