This rosemary focaccia has become on my go tos for bunch during the isolation. It is great with some shakshouka and even works as a piece of sandwich bread. It is easy to make and I love that I can involve my daughter into the process.
It is simple and vegan so suitable for a lot of people. The inside is soft and the outside is crunchy, I like to sprinkle some sea salt on the crust before baking. I like to make mine with very basic ingredients and then jazz it up as and when the mood strikes. This recipe is for basic rosemary focaccia, but why not add some garlic to it? or some sundried tomato? the possibilities are endless.
This focaccia is a great accompaniment to so many dishes and it can even be enjoyed as an appetizer with some simple olive oil. We love serving it alongside my goat’s cheese and honey appetisers as something to nibblele on before a meal.
You can use dried or fresh herbs, they both work very well. The only thing that I am particular about is the oil. I love t use extra virgin olive oil, its distinctive flavour is perfect for focaccia and it’s not overpowering. I use Filippo Berio‘s one but any good quality extra virgin olive oil will do.
This dough needs about an hour to rise in a warm place, I like to put mine near a heater, just because my kitchen tends to stay a cooler temperature.
Easy Focaccia Recipe
Ingredients
- 235 ml Warm Water
- 1/2 tsp Honey
- 7 g Yeast
- 320 g Plain Flour
- 1 tsp Salt
- 1 1/2 tsp Dried Rosemary
- 120 ml Extra Virgin Olive Oil
- 1 tbsp Coarse Sea Salt
Instructions
- Start by pouring the water in a bowl, add your yeast and honey and stir. Leave it to rest for 5 minutes
- Whilst you wait for the yeast to activate, mix the olive oil with the rosemary and set aside
- Add 1/4 of the flour and about 1/4 of the olive oil to the water and mix. Leave to rest for 10 minutes.
- Add the rest of the flour and the salt. Stir with a fork until it combines and then knead about 15-20 times.
- Transfer the dough to a greased bowl and cover with a wet cloth. Leave it to rise for about an hour in a warm place. I place mine by the heater.
- Once the dough has risen, grease a 9x13inches tin using a couple of tablespoons of the olive oil mixture.
- Transfer the dough to the tin and stretch it out with your hands, then poke ith with your fingers. Make sure to form dents and not holes.
- Pour the remaining olive oil on the bread and sprinkle with some rock salt. Leva it to rest for 20 minutes
- Preheat your oven to 200degrees
- Bake the focaccia for about 15-20 minutes or until golden
- Leave it to cool down before serving it with your chosen dish or dip.
