Rosemary focaccia is my favorite home made focaccia. Fluffy and soft inside with a little bit crispy skin. And the rosemary aroma is just intoxicating.
When I bake it, my mind always go to the small Italian bakery. I feel warm sun on my skin, smell the fresh roasted coffee and bread. I picture myself in a cafe with a cup of coffee or a glas of white wine, reading or just relaxing. I miss summer so much, but the taste of rosemary focaccia helps a little bit.
Based on the recipe from a cookbook “Vegetables from an Italian garden”
2 tbsp olive oil
15 G fresh yeast or 2 tsp dried ones
250ML warm soy milk
1 tsp sugar
400G bread flour
2 tsp salt
2 sprigs rosemary
more olive oil for brushing
few more rosemary leaves
croase sea salt
- If using fresh yeast, dissolve them in the warm milk. Set aside for 10-15 minutes.
- If using dried yeast, dissolve the sugar in the warm milk. Sprinkle yeast on the milk and set aside for 10-15 min. Then stir to combine.
- In a largo bowl mix flour and salt. Add yeast, sugar (if using fresh yeast), chopped rosemary and olive oil.
- Mix well and transfer the dough on the slightly floured counter. Knead until soft and elastic (about 10 minutes).
- Prepare a baking tray- coat it with olive oil or put parchment paper on it.
- Roll the dough into round shape (23 cm in diameter). Carefully place the dough on the baking sheet. C
- Brush the dough with oil. Using fingertips make about 10 dimples. Place 2-3 grains of sea salt in each dimple. Sprinkle few more rosemary leaves.
- Put the dough in a warm place for about 1 hour.
- Preheat the oven to 200°C. Bake focaccia for 25-30 minutes, until golden brown. Remove from the oven, let it cool a bit. Serve warm.