Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, olive and rosemary focaccia. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Olive and Rosemary Focaccia is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Olive and Rosemary Focaccia is something which I’ve loved my whole life.
Focaccia is a puffy Italian flatbread made using plenty of olive oil and with a distinctive dimpled top. The Olive Rosemary Focaccia bread is one of my favorites. I learned this focaccia recipe from Italy and it is the best I know.
To begin with this recipe, we have to prepare a few ingredients. You can cook olive and rosemary focaccia using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Olive and Rosemary Focaccia:
- Prepare 800 grams plain flour
- Take 1 envelope instant dried yeast (7g)
- Take 1 1/2 tsp sea salt
- Take 500 ml water
- Prepare 3 tbsp olive oil
- Get 1 few sprigs of fresh rosemary
- Make ready 2 tsp coarse salt
Add to the mixer along with the oil. Knead the dough on medium speed until it forms a smooth, supple ball that is not sticky to the touch. Serve this crispy, rich, rosemary-scented focaccia as an appetizer, hors d'oeuvre, or as a wonderful tasting change from pizza. Focaccia makes a great snack or party food.
Steps to make Olive and Rosemary Focaccia:
- Put flour in a big bowl and put the yeast on one side and the salt on the opposite side of the bowl (salt "kills" the yeast). Pour in the olive oil and water warmed to body temperature
- Tip the mixture on a well floured table and knead for 10 min, adding flour if the dough sticks (but keep in mind that adding too much flour will yield in a tough and chewy bread)
- Put the dough in an oiled bowl and let it rise in a warm place for 1h30, covered with a kitchen towel
- Dough should have doubled in size by now. Punch back the dough and put it in a big greased baking pan (or two smaller pans), flatten it with your hands, cover with the towel and leave to rise for 30 min in a warm room
- Then, press the risen dough with your fingertips and add halved olives, coarse salt and fresh rosemary on top. Drizzle with additional olive oil
- Bake for 40 min in a 180°C oven. Then brush again with olive oil and leave to cool. Enjoy :)
In this recipe, the olive topping is sandwiched between layers of dough so that just a few olives peek out on Brush oil mixture over top of focaccia. Dip your fingertips in any remaining oil mixture and press. Not everything comes straight from the oven. (Alan Benson)Source: Alan Benson. Predecessor to the modern pizza, focaccia is a simple Italian flatbread that was associated with Christmas Eve and Epiphany for many centuries. Sea salt and freshly ground black pepper.
So that’s going to wrap this up with this special food olive and rosemary focaccia recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
