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Writer's pictureKylie Po

Rosemary Focaccia



I have been putting off making focaccia for so long since I knew that my impatience could not handle the long rising time. I drew up as much patience as I could from my body and told myself that if I waited long enough, I could recreate those satisfying videos of people poking into the fluffiest dough and hear the beautifully golden crisp crust of the bread as I slowly slice into it. Keeping these in mind, I was able to see my focaccia baking dreams come to fruition. What should I make next to challenge my patience? Perhaps sourdough?


Recipe

Yields 8-10 servings

Ingredients

Sponge

60 grams or ½ cup all-purpose flour

60 mL or ⅓ cup water, room temperature

¼ teaspoon instant yeast


Dough

Sponge

300 grams or 2 ½ cup all-purpose flour

300 mL or 1 ¼ cup water, room temperature

1 teaspoon instant yeast

½ teaspoon salt

120 mL or ½ cup olive oil

¼ cup rosemary


Procedure

Sponge

  • Mix all the ingredients together, cover with plastic wrap, and let it sit for 8 hours.


Dough

  • Using the electric stand mixer with the dough hook attachment, mix the sponge, all-purpose flour, water, And yeast together until it can be stretched into a windowpane without it tearing.

  • Knead the salt into the dough.

  • Roll it into a ball. Coat the bowl and dough with olive oil.

  • Place the dough back into the bowl, cover it with plastic wrap or a towel and let it rise for 45 minutes.

  • Coat a 9” x 12” pan with olive oil.

  • Place the dough into the pan and slowly stretch it out until it fits.

  • Drizzle it with more olive oil and poke holes into it with your fingers.

  • Let it rise for another 45 minutes

  • Preheat the oven to 400℉.

  • Once the dough has doubled in size, drizzle more olive oil on top and sprinkle on the rosemary. Poke the dough a few more times.

  • Bake it for 25 minutes.

  • Let it cool before slicing.

  • Serve with olive oil, salt, and balsamic vinegar, and enjoy!

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