| Prep: 2 hours 20 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 567 | 31g | 4.4g | 61g |
| sugars | fibre | protein | salt |
| 0.7g | 2.3g | 9g | 4.74g |
Why I Love Italian Rosemary Focaccia
There’s a thrill I get every time I plunge into an aromatic bowl of rosemary focaccia dough. The comforting scent, revisiting me from my childhood in the heart of New York City – where the inextricable mingling of cultures, cuisines, and entire lives culminated into a mess of wonderful chaos. This recipe reminds me of that exhilarating chaos, in its own beautiful way.
The Inspiration Behind Rosemary Focaccia
For anyone curious about the inspiration behind this delightful dish, I point to the illustrious Italian chef Lidia Bastianich. Her unique renditions of traditional Italian recipes sparked my interest in Italian cuisine, encouraging me to delve into her world of flavorful, wholesome dishes.
While Lidia’s influence is evident in this rosemary focaccia, the recipe is an extension of my flavor profile, honed over years of culinary exploration in my beloved city. Like NYC, it encapsulates a beautiful commingling of diverse influences – the time-honored Italian bread making tradition, complemented with the infusion of aromatic rosemary, a hallmark of Mediterranean cuisine.
Why this Recipe Rings True
The beauty of this rosemary focaccia lies in its simplicity. Comprising common ingredients found in most kitchens, this flavorful dish proves that one doesn’t need to always rely on the exotic or obscure. Instead, it’s about the harmonious interplay of basic ingredients, when presented with an earnest respect for their natural affinities, that truly delights the palate.
It’s this familiarity—paired with the satisfying, hands-on experience of making bread from scratch—that made me fall in love with this recipe. It’s the perfect combination of comfort and complexity, an enjoyable dish to prepare that rewards with every fresh, fragrant bite.
As for its adaptive taste, this rosemary focaccia shines in versatile pairing. It’s sumptuous when served alongside a hearty Minestrone soup, or as a base for a Margherita pizza. No matter how you pair it, the focus remains on the fragrant rosemary, the whisper of sea salt, and the rich olive oil—simple pleasures, indeed.
So here’s to the spectacle of food and life, the chaos and the magic. Perhaps this Rosemary Focaccia recipe can serve as a small introduction into your food journey in the grand city. Enjoy!
What You’ll Need
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 teaspoon sugar
- 1 3/4 cups warm water (110-115 degrees F)
- 5 cups all-purpose flour
- 1 tablespoon sea salt
- 2 tablespoons fresh rosemary leaves, finely chopped
- 1 cup extra virgin olive oil, divided
- Sea salt flakes, for topping
Method
Step One
In a large mixing bowl, combine the yeast, sugar, and warm water. Stir until the yeast and sugar are fully dissolved, then let the mixture sit for 10 minutes until it becomes frothy.
Step Two
In another bowl, combine the all-purpose flour and 1 tablespoon of sea salt. Gradually add this to the yeast mixture, stirring until a soft dough forms. Then, add the finely chopped rosemary leaves and half of the olive oil, mixing it well into the dough.
Step Three
Lightly flour a surface and then knead the dough for about ten minutes or until it’s smooth and elastic. Then, place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place until it doubles in size. This should take about an hour.
Step Four
After the dough has risen, gently punch it down to remove any air bubbles, then divide it into two equal parts. Shape each part into a round loaf and place them on a baking sheet lined with parchment paper. Let them rise again for another 30 minutes.
Step Five
Preheat the oven to 400 degrees F (200 degrees C). Brush the loaves with the remaining olive oil and sprinkle with sea salt flakes. Trace rectangular shapes on the surface of the loaves with a knife – this gives the focaccia its characteristic dimpled surface.
Step Six
Bake the focaccia in the preheated oven for 20 – 25 minutes or until golden brown. Let them cool on a wire rack before cutting and serving. Enjoy your homemade Rosemary Focaccia!
