Rosemary Focaccia – Today we’re presenting an Easy Focaccia Bread Recipe that requires only (a lot of) olive oil, a few focaccia toppings, an hour to rise, and 25 minutes to bake. A list of 40 Focaccia Topping Ideas is also supplied to help you get started. I used to think focaccia was just thick pizza bread with many toppings, but that’s not the case.
Focaccia deserves far more attention than it receives. Make these delicious pieces of art with the whole family. I propose slicing one batch in half to produce two smaller pieces and decorating them separately. This is a wonderful Italian olive oil flatbread that can transform a simple dinner into a feast. What are you waiting for? Top this traditional, Italian, dimpled bread with Mediterranean herbs, olives, tomatoes, and garlic for a fantastic complement to a beautiful meal.
Focaccia Bread Toppings:
I first tried focaccia in Milano, Italy, more than 6 years ago. I recall going to a performance with a buddy, and because we still had some time before the event, we decided to go explore all the delicious cuisine in Milano. Making only one meal choice in Italy is obviously not as simple as it sounds. There are simply too many appealing meals to select from. But I made the correct decision (if there even were any wrong choices). There were numerous delectable toppings to pick from, but the one with onion and rosemary topping piqued my interest the most. It was amazing, guys. So, inspired by gorgeous Milano and wonderful Italian cuisine, we created four distinct variations of a basic potato focaccia.
What Exactly Is Focaccia?
Focaccia is a light and fluffy flat bread flavored with olive oil and topped with a variety of ingredients. It was invented in Genoa, Italy, and has since become one of the world’s most popular breads and Italian recipes. Focaccia bread can be eaten at any time of day, with coffee for morning, at dinner, or as a snack or appetizer throughout the day.
This authentic Italian Focaccia recipe is one of the simplest bread recipes ever. It’s completely handmade, simple, and takes less than 2 hours.
The recipe calls for five (5) essential ingredients:
- Olive oil
- All-purpose flour
- Instant yeast
- Warm water
Toppings For Focaccia:
You may add a variety of toppings. The most popular toppings for bread.
- Herbs such as rosemary, oregano, sage, or Italian basil.
- The dough can be flavored with olives.
- Onion slices can be used as a topping for Focaccia.
- Toppings like as cherry tomatoes, artichokes, and mushrooms can also be used.
How To Make Rosemary Focaccia?
- Sprinkle the yeast over the water in a large mixing bowl using an electric mixer. 1 teaspoon Allow the yeast to soften and bubble for about 5 minutes after adding the honey. 4 tbsp. of the remaining honey salt with olive oil
- Add 5 cups of the flour and mix on medium speed for 5 minutes, or until the dough is elastic and pulls away from the edges of the bowl. To produce a soft dough, add about 1/2 cup additional flour.
- Replace the paddle attachment with the dough hook in the mixer and knead until smooth and elastic, about 15 minutes, adding just enough flour to keep the dough from sticking. Place the dough in a large oiled basin, cover, and let rest for 1 hour, or until doubled in volume.
- Punch the dough down. Allow for a 10-minute rest by covering with an inverted bowl. Cut the dough in half. Each piece should be rolled and stretched into a rectangle. Place on a half-sheet pan. Brush the dough with the remaining 2 tbsp. Extra virgin olive oil Allow it stand for about 15 minutes, or until the dough puffs up.
- Place oven racks in the top and bottom thirds of the oven and preheat to 425°F. Bake the focaccia for 15 to 20 minutes, rotating the pan from top to bottom racks halfway through. Top with anything you like, cut, and serve warm.
Rosemary Focaccia Ideas:
We propose a maximum of three toppings per focaccia loaf:
- Thinly sliced artichokes
- Blue cheese
- Caramelized onions
- Shredded cheddar
- Dried or fresh Chives
- Eggplant Roasted
- Everything Bagel Spice
- Flaky sea salt
- Fresh herbs
- Garlic, raw or roasted
- Genoa Salami
- Goat Cheese
- Herb oil
- Lemon zest
- Mozzarella, grated
- pitted Parmesan Pears
- Thinly sliced
- Pine nuts
- Pumpkin, roasted
- Red onion
- Roasted Red pepper
- Roasted Ricotta cooked
- Crumbled sausage
- Sautéed mushrooms
- Sesame seeds
- Smoked salmon
- Sour cherries
- Sun dried tomatoes
What Distinguishes This Focaccia Recipe?
For those of you who are interested in the finer points of focaccia-making, here is some background information on focaccia barese, the sort of focaccia we are preparing today!
- High hydration — Due of the water and moisture in the potatoes, the dough for this recipe has a very high hydration level. This is what gives the bread its springy, light texture and open crumb; NO KNEAD – Yes, you read it correctly! This focaccia requires no kneading. Because the dough is just too moist and sticky to knead, we rely on a 3-proof approach.
- Mashed potato – The unusual use of potato in the dough gives crunch and body that a plain flour focaccia does not have. It also aids in the retention of moisture in the crumb.
- plenty of olive oil! For flavor, every focaccia recipe worth its salt (or oil?) will call for generous amounts of olive oil. It also makes the crust wonderfully crunchy in this focaccia, almost like it’s been cooked like deep pan pizza!
- YES! Three dough proves (rises).This is a critical stage. However, because I’m concerned that this would be a turn-off for some, I’ve included further facts below to persuade you that it’s worth it — and it truly is simple.
What Are The Best Toppings For Focaccia Bread Art?
These are the ingredients that may be used to embellish your bread art. Make the best of what you’ve got!
- Red onions – thinly sliced to appear like flowers Mini bell peppers – cut vertically (to keep them round) to look like little flowers or sliced horizontally (in strips) to look like giant sunflowers
- Chives – Excellent for flower stems
- Green Onions – Excellent for flower stems or seaweed
- Parsley – Excellent for foliage Basil – Excellent for leaves or seaweed
- Cherry Tomatoes – Sliced in half lengthwise and dried with a paper towel It’s ideal for flower centers or seed pods.
- Olives – Rocks or flower centers
- Capers – Seed pods
- Rosemary – Small plants
- Thyme – Small plants
- Pepperoni – We fashioned ours like fish
- Sausage – Flower centers or seed pods
- Shredded Parmesan – Sand or dirt
- Tomatoes – Make tomato roses with a sharp knife!
What Should I Do With The Leftover Focaccia?
I know it seems odd, but occasionally you may have leftovers — here are a few suggestions to help you use them all up.
This flatbread is best when fresh and warm, but it may also be used for sandwiches if there is any left over. Simply split it in half, stuff it with your favorite filling, top it with salad and a dressing, and you’ve got yourself a wonderful treat. What’s even better is using it to make toasted sandwiches… it depends on the topping a little, but it makes a delicious toasties.
Is It Possible To Freeze This Bread?
It is preferable to freeze this bread without the topping to ensure a good freeze. When you’re ready to consume it, thaw it for about an hour. Add your preferred toppings, cover in tin foil or parchment paper, and bake for around ten minutes. This causes the flavors to infiltrate the bread and warms it from the inside out. It may be stored in the freezer for up to two months.
Is It Vegan?
This is a vegan dish that uses olive oil instead of butter. In addition, no dairy products are included in the dish.
What Are The Most Popular Focaccia Toppings?
Two of the most common toppings are rosemary and garlic. You may use rosemary, garlic, or a combination of the two.
How Many Calories Are In Each Serving?
Each serving of bread contains just 377 calories.
Serving Your Focaccia Bread:
Once the bread is baked to perfection, place it on a board and drizzle it with a little extra olive oil or sprinkle it with additional herbs. Then, either slice it before serving or slice it at the table. For this, we usually utilize a pizza cutter. It’s a fantastic tear-and-share bread, so eat it with friends and family while engaging in some delightful discussion.
MORE DELICIOIUS RECIPES HERE:
- 3 cups flour
- 1 tsp quick rise yeast
- 1 1/4 cup hot tap water
- 2 tsp salt
- 1/2 tsp sugar
- 3/4 cup olive oil, divided
- Focaccia toppings of choice
In a large mixing basin, combine the flour and yeast.
In a glass measuring cup, combine boiling water, salt, and sugar and stir until the salt and sugar dissolve. Pour the hot water mixture and 1/2 cup olive oil into the mixing bowl with the flour and yeast.
With your hands, combine everything until all of the dry pieces of flour are combined into a single dough ball.
Flour should be lightly sprinkled on the surface. Knead the dough 40 times, adding extra flour as needed. Grease a bowl with 1 teaspoon olive oil, place dough ball in bowl, cover with plastic wrap, and set aside for one hour in a warm location.
Preheat the oven to 425 degrees Fahrenheit.
After one hour, pour half of the remaining 14 cup olive oil onto a baking sheet. Punch down the dough ball and lay it on the baking sheet, turning it around to coat the bottom with olive oil. Drizzle the remaining oil over the top of the dough and gently spread it out to a thickness of 1 inch with your hands.
Press your fingers into the dough firmly enough to create imprints all over it. Bake the focaccia toppings for 23-25 minutes, or until golden.
To help the dough rise, I lay it near my 170oF oven. If my room is heated, it typically just takes around an hour.
Allow your cold focaccia to rise for 30 minutes before decorating to avoid the dough from encasing the toppings.
Brush the toppings with vegetable oil to keep them from browning in the oven.
This bread is best eaten fresh, but it may be stored in the refrigerator for up to three days. Wrap it loosely in tin foil and reheat it for about 10 minutes in a hot oven. This will bring it back to life.
Without the topping, this bread stores nicely. Defrost completely, then top with your favorite toppings and wrap loosely in tin foil. and bake for about 10 minutes in the oven It is finished when it has turned a lovely golden brown color.
It will keep in the freezer for up to two months.