Focaccia is flat Italian bread. It is difficult to track the origin of it because many nations across the world are baking similar flat breads. However the names differ, the principle is the same – flour, water and yeast. But Italian focaccia is also sprinkled with olive oil before baking. Focaccia can be with a filling or without it; it can be used as the bread for various spreads, from meat products and sauces to cheese. Everyone can bake focaccia and add anything to please personal tastes. You can stuff this bread with cheese and ham to take along for picnic and it’s incomparable to store-bought bread.
Ingredients for Focaccia with Rosemary
- 250 g wheat flour
- 10-12 fresh yeast, or 1 tablespoon dry yeast
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- 100 ml water
- Mix yeast with warm water and knead dough, adding salt (to taste) and a tablespoonful of olive oil.
- Knead until the dough is not sticky, dusting with more flour if needed.
- When the dough is smooth and elastic in texture, form a ball and put it into a large bowl.
- Cover with wet towel and put in a warm place for about an hour.
- Within this hour, knead the dough once more.
- Dust the working area with flour. Place the dough on it, press with hands gently to form a medium-thick disk with the bumped edges. The disk should be about 10 inches in diameter.
- Spear the disk through with a fork all over, leaving the edges intact.
- Sprinkle the flat bread with olive oil and dried rosemary.
- Place on a baking sheet and send it into a preheated oven for 15-20 minutes.
- Bake until the bread is nicely brown, transfer from the oven to baking sheet paper.
- Let cool and serve with whatever your heart contents.