This golden, olive oil-infused bread is the perfect canvas for the fragrant herbs and coarse sea salt that adorn its dimpled surface.
The crisp exterior, combined with a soft, airy interior, offers a sensory experience with every bite. As the focaccia bakes, the mingling scents of rosemary and freshly baked bread fill the air, beckoning you to savor a piece of Genoa's culinary legacy.
Preparation and Cooking Time
- Preparation Time: 20 minutes (plus 1-2 hours for rising)
- Cooking Time: 20-25 minutes
Servings
- Number of Servings: 8
- Ideal Serving Size: 1 slice
Nutritional Information (per serving)
- Calories: 250 kcal
- Protein: 5g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 1g
- Sodium: 300mg
Ingredients
- All-Purpose Flour: 500g
- Warm Water: 300ml
- Fresh Yeast: 15g
- Extra Virgin Olive Oil: 50ml (plus more for drizzling)
- Coarse Sea Salt: 10g
- Fresh Rosemary: 5g, chopped
Method of Preparation
- Dissolve yeast in warm water. Add to flour, mix, and knead into a soft dough.
- Incorporate olive oil and knead until smooth.
- Let the dough rise in a warm place until doubled.
- Press dough onto an oiled baking tray, creating dimples with your fingers.
- Drizzle with olive oil, sprinkle with sea salt and rosemary.
- Allow to rise again for 30 minutes.
- Bake in a preheated oven at 220°C (430°F) for 20-25 minutes until golden.
Proven Tips for Culinary Success
- Use a high-quality olive oil for the best flavor.
- Proper dimpling helps to retain the olive oil and herb topping.
- Serve warm for an authentic taste experience.
Anticipated FAQs
- Q: Can I use dry yeast instead of fresh yeast? A: Yes, you can substitute with 7g of dry yeast.
- Q: How do I know when the focaccia is perfectly baked? A: It should be golden brown on top and sound hollow when tapped on the bottom.
- Q: Can I add toppings to my focaccia? A: Absolutely! Traditional toppings include onions, olives, or cherry tomatoes.