Focaccia al Rosmarino

This scrumptious and savory flat bread with a porous and tender crumb is infused and slathered with Extra Virgin Olive Oil and topped with Fresh Rosemary, Coarse Sea Salt, and the best imported Parmigiano-Reggiano Cheese you can find. Focaccia al Rosmarino is delicious alone as a snack or appetizer with a glass of wine or served as accompaniment to a full meal.

Focaccia (pronounced “fuh-KA-cha”) is a type of Italian yeast bread baked as a flat sheet or in disk. The name comes from the Latin ‘focacia‘ meaning hearth or fireside. The Focaccia dough is deeply flavored with extra virgin olive oil and topped with more extra virgin olive oil coarse sea salt, cheese,  herbs and sometimes other vegetables. Common focaccia bread toppings include olives, mushrooms, onions, potatoes, or tomatoes. After the dough proofs, the baker brushes a generous amount of extra virgin olive oil and then uses their fingertips to dimple the entire surface of the focaccia dough. The focaccia dough is then topped lightly with coarse salt, cheese, and herbs, frequently rosemary is used.

The Focaccia Toppings – Use the Best!

You can’t make great tasting food from ingredients that are not of the best quality. This is a perfect opportunity to visit your local specialty food store or Italian Market to check out the Coarse Sea Salt, Extra Virgin Olive Oils and Parmigiano-Reggiano cheeses they have to offer. Ask for a taste and suggestions from the staff at the deli counter or owners.  Here in the Detroit Metro Area we are lucky to have wonderful imported food emporiums like Zingerman’s Deli, Zingerman’s Creamery, and Cantoro’s Italian Market.

What is a “Poolish?” aka (Biga or Preferment)

Italian bakers use a stiff preferment known as a biga in Italy. This recipe uses a poolish which uses equal weight of flour and water making the hydration at 100%. This process of fermenting flour, water and a very small amount of yeast for an 8 to 10 hour period before incorporating it into the final dough develops the natural sweetness of the flour without the use of any refined sugar or sweetener in the final bread. The poolish also develops the final texture of the crumb and helps to preserve the bread by making it less perishable. To make the poolish is short work for the baker. Combine the water, flour, and yeast, beat to combine, cover and let ferment for 8 to 10 hours. You, the baker will be rewarded with amazing flavor and texture in your bread for just a few minutes of your time the night or morning before you plan to bake this bread.

As with all baking recipe I recommend you weigh the ingredients for the Focaccia al Rosmarino. Weighing ensures you have a consist dough each and every time. As a baker we are always striving to remove any variables from the process of baking.

The full instructional video for Focaccia al Rosmarino is at the bottom of this blog post. Follow this link to “LIKE” and “SUBSCRIBE” to my YouTube Channel “Just One Bite, Please?”

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Equipment: (Shop my Amazon Page for Ingredients & Equipment)

Focaccia

Poolish (Preferment) – Mix 8 to 10 hours before mixing the final dough

  • Measured          Grams             Ingredients
  • 1 cup                       227 g.            Water (room temperature)
  • 1-1/2 cup                227 g.            All-Purpose Flour (unbleached, unbromated)
  • 1/4 tsp.                 1/4 tsp.            Instant Yeast

Mixing the Poolish (Preferment)

  1. In a mixing bowl, combine the water, instant yeast, and all-purpose flour
  2. Mix the ingredients with a rubber spatula to combine and then beat well.
  3. Scrape down the sides of the bowl and clean off the spatula.
  4. Cover with plastic wrap (cling film) and let ferment at room temperature 68º-74ºF (20º-23ºC) for 8 to 10 hours.

Final Dough

  • Measured          Grams             Ingredients
  • 2-½ cup                   454 g.           Poolish (from above)
  • ½ cup                      113 g.           Water (room temperature)
  • ½ tsp.                          2 g.            Instant Yeast
  • 1/3 cup                     70 g.            Extra Virgin Olive Oil
  • 2-½ cups                340 g.            All Purpose Flour (unbleached, unbromated)
  • 1-½ tsp.                    14 g.            Sea Salt (fine)

Mixing the dough:

  1. Combine the water with the fermented poolish and scrape the bowl to loosen the poolish.
  2. Pour the poolish into a large mixing bowl and add the olive oil, instant yeast, and half of the all-purpose flour.
  3. Mix using a rubber spatula to incorporate the ingredients and then beat until a smooth batter forms.
  4. Add the remaining all-purpose flour and sea salt and fold to combine.
  5. Mix until the dough becomes a shaggy mass.
  6. Scrape down the bowl and scrape off the rubber spatula with a plastic scrape and turn the dough onto the work surface.
  7. Knead the dough together for 2 to 3 minutes to incorporate the ingredients. The dough will be sticky. Do not add any flour to the work surface.”
  8. Continue to knead the dough for 6 to 8 minutes or until the dough is strong and elastic.
  9. Round the dough into a ball.
  10. Spray a bowl with non-stick spray or oil and place the dough into the bowl. Cover with plastic wrap.
  11. Ferment the dough for 1 hour at room temperature 68ºF-74ºF (20ºC-23ºC)
  12. After 1 hour, uncover the dough.
  13. Lightly oil the work surface with Extra Virgin Olive Oil and turn the dough onto the oiled work surface.
  14. Degas the dough and stretch and fold the dough.
  15. Place the folded dough back into the bowl and cover with plastic wrap.
  16. Ferment the dough 1 hour at room temperature 68ºF-74ºF (20ºC-23ºC)

Pre-heat the oven and Baking Stone to 475ºF (246ºC) 1 hour before baking the focaccia

Equipment:

Pre-shaping, Final Shaping, and Baking the Focaccia:

  1. Place a 1/2-sheet of parchment paper on the cutting board.
  2. Sprinkle the parchment paper with cornmeal and then set aside until needed.
  3. After the dough has fermented 1 hour. Lightly oil the work surface with Extra Virgin Olive Oil.
  4. Uncover the dough and turn it onto the oiled work surface.
  5. Degas the and press the dough into a 10” x 16” (25 cm x 40 cm) rectangle.
  6. Fold the short sides into the center of the dough.
  7. Fold and pinch the seams together to seal the dough.
  8. Turn the dough over and lightly press into a 8” x 12” (20 cm x 30 cm) rectangle.
  9. Place the dough onto the cornmeal coated parchment paper.
  10. Stretch and press to reform the dough into the 8” x 12” (20 cm x 30 cm) rectangle if necessary.
  11. Loosely cover the dough with plastic wrap.
  12. Proof the focaccia for 1 hour at room temperature 68ºF-74ºF (20ºC-23ºC) or until the dough holds an indentation from your finger tip.
  13. After 1 hour, uncover the focaccia and brush the top with Extra Virgin Olive Oil.
  14. Use your fingertips, press and dimple the surface of the focaccia to expand the focaccia into a 10” x 14” (25 cm x 35 cm) rectangle.
  15. Sprinkle the top of the focaccia with the coarse sea salt and the grated Parmesan cheese.
  16. Use the bakers peel and slide the focaccia onto the preheated baking stone.
  17. Bake the focaccia at 475ºF (246ºC) for 20 to 24 minutes or until the top is golden brown. Turn the focaccia during baking if necessary to get even browning.
  18. Remove the focaccia from the oven and place on a wire cooling rack.
  19. Immediately brush the baked focaccia with Extra Virgin Olive Oil and sprinkle the top with the chopped rosemary.
  20. Cool the focaccia for 20 minutes before cutting and eating.
  21. Enjoy!

Note: The Focaccia is best eaten within 3 days from the bake date. Store the Focaccia wrapped in plastic at room temperature or freeze. Thaw to room temperature and reheat in the oven to enjoy.

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37 thoughts on “Focaccia al Rosmarino

  1. @pinkvanillamumbai

    Hi chef
    What a simple way of explaining and the procedures of making focaccia bread and since I made it I can vouch for this superb tasty crusty bread.so Iam in the process of making another one just now but the only hitch is after the stretch and pull method I need to go out so I have kept it in the fridge and will be back after 3 hrs .hoping after I come back I will get the same texture as the earlier bread that I baked(foccicia).i hope Iam doing it right ? Thanks once again my family loved it and said you finally nailed it.
    Regards
    Vandana (Mumbai)

    1. Alejandro Ramon

      Hello Pinkvanillamumbai,
      Bakers use the method of slowing down yeasted doughs by placing them into a retarder (refrigerator). The cold slows the work of the yeast so your dough will not overproof, allowing you the baker to control when the loaf will be baked. It is a perfect method for home bakers to utilize. I’d love to hear about your results making the Focaccia with this method.

      1. @pinkvanillamumbai

        Hi chef
        After removing from the refrigerator I immediately spread on the counter and folded and then put it on the baking tray and let it ferment again for an hour and then into the pre set oven .it rose beautiful like the earlier and was more tastier than the earlier (Made with 100% APF) this time I used 75% APF & 25% WWF) hydrant was same as earlier
        Thanks once again infact today Iam making again ,we just love your poolish method it’s so simple to make and tasty to eat
        Regards
        Vandana

        1. Alejandro Ramon

          That is wonderful to hear. I’m so glad you and your family are enjoying the recipe.

  2. mansi

    I tried this recipe last week and it turned out AMAZING! the best focaccia I’ve ever baked. Thank you for sharing it. Does the airy texture of the bread come from the poolish?

    1. Alejandro Ramon

      Hello Mansi, The amount of poolish does contriubue to the airy texture of the bread. The hydration is increased inpart to the extra virgin olive oil too. Producing a nice open and moist crumb structure. Thank you so much for taking time to leave your comment. I really apprecaite it! Have a wonderful day.

  3. mansi

    making this right now! looks like it’s going to turn out great. I don’t have a pizza stone though. will see if a cast iron pan works….

    1. Alejandro Ramon

      Hello Mansi, I sorry I thought I had replied to your question. Yes, a cast iron pan will work perfectly for baking this recipe on.

  4. Kathy

    Hello,

    Thanks for this superb recipe. I made this with King Aurthur Unbleached floor and it was amaziing. The very best I have made . This will be my foccacia recipe from now on. I have have the poolish getting read for tomorrows bake.

    It was light and airy with nice holes through out.ov We absolutely love it. I brushed the top with olive oil, garlic and thyme. Yummy!

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    Thanks again

    Kathy

    1. Alejandro Ramon

      Hi Kathy, Wow! Your Focaccia looks amazing. Great job! Thank you so much for sharing the pictures with me. Would you mind if I share your pictures on my Just One Bite, Please? YouTube Community Tab and on my Facebook Page?

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