Creating a fast, fresh, and delectable bread at home is now easier than ever with this quick rosemary focaccia bread recipe. This Italian flatbread is an absolute crowd-pleaser, perfect for dunking in olive oil or as a base for your favorite toppings. Let's dive into this savory delight and explore its delicious simplicity.
Focaccia bread is a versatile, airy, and slightly thicker cousin of pizza. Its origins are from the Ligurian region of Italy, where it was initially baked under ashes in wood-fired ovens. Today, we can enjoy its homemade goodness in our own kitchens, and in record time too. So, gather your ingredients and get ready to impress with this simple quick rosemary focaccia recipe.
Ingredients and Preparation
Before we start mixing, let's gather our ingredients and prepare the dough for an effortless experience. This recipe requires no costly or hard-to-find ingredients, making it convenient for both beginner and seasoned bakers.
You'll need:
- 360ml lukewarm water
- 400g strong white bread flour, plus extra for dusting
- 1 tsp fast-action dried yeast
- 1 tsp fine salt
- 5 tbsp olive oil, plus extra for drizzling
- 1 large sprig of rosemary, plus extra rosemary leaves for scattering
- 1 tsp flaky sea salt, for sprinkling
Mixing the Dough
In a large bowl, combine the water, flour, yeast, and salt. Make a well in the center, then pour in 3 tbsp of the olive oil and the rosemary, finely chopped. Mix well until a soft dough forms. If the dough is too sticky, add a bit more flour; too dry, add a bit more water.
On a lightly floured surface, knead the dough for about 10 minutes. The dough will be quite sticky at first, but persevere. The gluten will develop, and the dough will become smoother and more elastic. Once done, place the dough in a clean, oiled bowl, cover with a damp tea towel, and leave to rise in a warm place for 1 hour, or until doubled in size.
Shaping and Rising
Once risen, preheat your oven to its highest setting (usually 240°C/220°C fan/475°F/Gas 9). Lightly oil a baking tray, approximately 30x40cm, and gently transfer the dough onto it. Using your fingertips, dimple the surface of the dough, pushing your fingers right down to the baking sheet. This will give the focaccia its classic dimpled appearance.
Leave the dough to rise for another 30 minutes. Meanwhile, mix the remaining 2 tbsp of olive oil with the flaky sea salt. Just before baking, drizzle the olive oil and salt mixture over the dough, and scatter with extra rosemary leaves.
Baking and Serving
Now that your focaccia is all prepped, it's time to bake it to golden perfection. Place the tray in the preheated oven and bake for 20-25 minutes, or until golden brown. For even baking, you can turn the tray around halfway through. Once done, remove the focaccia from the oven and leave it to cool slightly on a wire rack.
The enticing aroma of rosemary and the sight of this golden, oil-kissed delight will be hard to resist. However, let the focaccia cool for at least 15 minutes before slicing and serving. This will result in a firmer crumb and prevent it from tearing apart as you enjoy it.
Storing and Freezing
Any leftover focaccia can be stored at room temperature, in an airtight container, for up to 3 days. Alternatively, you can freeze it for up to 1 month. To refresh, simply pop it back into the oven at 180°C (160°C fan)/350°F/Gas 4 for 10-15 minutes.
This quick rosemary focaccia bread recipe is perfect for impromptu gatherings, picnics, or simply as a satisfying snack. Its savory notes and melt-in-your-mouth texture will leave you craving more. So, go ahead and share this recipe with friends and family. And don't forget to experiment with different herbs and toppings to create your personal version of this amazing flatbread.