Homemade focaccia with oil and rosemary is a great classic of Italian tradition, simple to prepare and incredibly tasty. Soft on the inside and slightly crispy on the outside, it is enriched with plenty of extra virgin olive oil and scented with fresh rosemary for a rustic and fragrant result.
Perfect to enjoy on its own, stuffed or served as an appetizer, savory snack or alternative bread, it is a recipe that never goes out of style. Find out how to make perfect homemade focaccia with a natural leavening and all the flavor of good, wholesome things.
1. Dissolve yeast in a bowl with half a cup of warm water. Add a handful of flour and mix until the batter is smooth.
2. Form a well with the rest of the flour on a pastry board, adding the dough with the yeast to the center. Add a drizzle of extra virgin olive oil and pour in 2 dl of warm water.
3. Start kneading with your fingers, add a pinch of fine salt, and knead the dough vigorously for about 15 minutes.
4. Place the resulting dough in a large floured bowl, cover with a cloth and let rise for about 3 hours.
5. Once risen, roll out the dough with your fingers in a well-oiled baking pan. Drizzle the flatbread with oil, sprinkle with coarse salt and bake at 200° for about 20 minutes.
6. Remove from oven, top with plenty of rosemary and raw oil.
3 tips for a perfect flatbread!
Today we are going to prepare together a simple but always delicious specialty, ideal as a snack, appetizer, starter, perfect also to replace bread: we are talking about homemade focaccia. Here are 3 tips not to be missed!
For a perfect focaccia you need the right flour: The ingredients for a homemade focaccia recipe are very few, which is precisely why it is important to choose the right ones, starting with the main one, flour. For a strong and elastic dough that will hold up well to both rising and baking, it is important to choose a fairly strong flour, which is essential to obtain a dough of the right consistency. Ideally, it should be mixed, in equal parts:
00 flour, fairly weak
Flour 0, stronger
There are ready-made flour mixes on the market that are ideal for our purpose: we used Farchioni Flour for Pizza, prepared from carefully selected grains, which allows for a long leavening, ideal for our focaccia.
For the dough, bottled water and no rolling pin!: This may sound like an exaggeration, but it's not: the tap water in our homes often contains many dissolved salts, which risk making the focaccia dough too tough, counteracting proper leavening. In addition, tap water is disinfected withchlorinewhich, in addition to altering the taste of the dough, tends to kill yeast, thus preventing the focaccia from rising properly. Once the dough has risen, do not roll it out with a rolling pin, which would crush away all the air bubbles inside, which are essential for a good and soft focaccia, butroll it out with your fingertips, forming small depressions on the surface that will best absorb the topping.
For the perfect focaccia, you need the right oil: For a focaccia worthy of the name, it is essential to use qualityextra virgin olive oil: in addition to making the dough soft and fluffy, it will give the final product that indispensable touch of flavor.
For the dough we used Farchioni Organic Extra Virgin Olive Oil, which is characterized by a subtle aroma and a delicate, slightly fruity taste that does not cover the other ingredients.
On the freshly baked focaccia, to give the recipe a burst of flavor, we used Il Casolare Fruttato Intenso Extra Virgin Olive Oil, which, thanks to its texture, strong flavor and unmistakable aroma, manages to make it even more mouthwatering.
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