Anyone else finding themselves doing a lot of baking lately? I know I’ve been enjoying baking while stuck at home, and it’s been fun, but at this point my freezer is at maximum capacity with sweets. It’s time for something savory! So I decided to switch things up and bake some olive rosemary focaccia. This is a fun one to make while you’re home, and it goes great with a big bowl of soup.
What is Focaccia?
If you’ve never had focaccia before, you are in for a treat! This Italian bread is baked up flat, not unlike a pizza crust. It also often has toppings, also like pizza, although plain focaccia is a thing, and it’s totally delicious. Where focaccia differs from pizza crust is in the texture. Whereas pizza crust tends to be chewy, focaccia is soft and tender inside — almost crumbly, and crispy on the outside, thanks to a generous amount of olive oil in the dough.
How to Make Olive Rosemary Focaccia
Make the Dough
Start by heating up some water to about 110°F. This is in the range of very hot bath water. Important: you don’t want your water to be too hot, or it could kill the yeast. Whisk in some maple syrup and a packet of yeast, then let it sit for a few minutes. Within a few minutes it should get frothy — this means your yeast is alive and active.
While you wait for your liquid ingredients to froth, stir together some dry ingredients in a bowl: flour (I use a mix of whole wheat pastry and all-purpose), and salt. Add the liquid mixture to the dry ingredients, along with some olive oil. Stir everything together to form a dough.
Work in a little extra flour by hand, then move your dough to a work surface where you can knead it for a few minutes, until it becomes smooth and elastic.
First Rise
Now rub the dough with a generous amount of olive oil and transfer it to a large mixing bowl to rise. Cover it with a damp tea towel and place it in a warm spot until it doubles in size. This should take about an hour.
Shape the Bread
Once the dough as risen, transfer it to a well-oiled baking sheet. Spread it out by hand and rub the top with some more olive oil. Now use your fingers to make a bunch of indentations in the top of the dough.
Top your dough with olives, fresh rosemary, and some coarse sea salt.
Cover it again and let it rise for about 20 minutes more, just until it looks a bit puffier.
Bake
Pop your baking sheet into the oven and bake the focaccia until it becomes golden brown.
Let it cool for just a bit before slicing and serving.
Can this focaccia be made gluten-free? I’m not sure! I don’t have much experience making gluten-free yeast breads. I’d love to hear about your results if you try a gluten-free version. Homemade focaccia is best served the same day as it is baked. But if you do have leftovers, store them in a sealed bag at room temperature for up to 3 days, or in the freezer for up to 3 months. Can this focaccia be made with different toppings? Absolutely! Experiment with different herbs, spices, and veggies to make this recipe your own. Can this focaccia be made oil-free? I don’t recommend it. The oil is what makes this focaccia bread tender and crispy. Without it the texture just wouldn’t be the same. How should I serve this focaccia? I like it best as a side dish, particularly alongside a soup or salad. Try it with my Mediterranean red lentil soup or vegan Caesar salad. You could also slice your focaccia into large squares, then slice each in half thickness-wise, and stuff it to make sandwiches.
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