Who wants to bake focaccia bread, but thinks it might be difficult? I see you… that’s why I decided to share this easy rosemary focaccia recipe!
If you are following me, you should know that I have already published a focaccia recipe, including some history about this versatile food and the many kinds of it.
This time, I want to make it super easy, even if always tasty and satisfactory for your family and friends.
Three things, strictly connected, differentiate this focaccia from the previous one:
- the yeast – here I use a dried beer yeast, not my homemade sourdough;
- the rising – due to the different yeast, timing is really short, just 2.5 – 3 hours;
- the mixing – here it is very quick and with just a spoon. The magic will happen during the leavening 🙂
Try this recipe, and if you like it, you can PIN IT! 🙂
Oh, I was almost forgetting. This time I had an assistant, my sous-chef, aka my daughter 🙂 Maybe that is the reason this easy rosemary focaccia came out that good!
Easy rosemary focaccia
Equipment
- Large bowl
- spoon
- baking tray
Ingredients
- 450 gr 00 flour also general purpose will work just fine
- 350 ml water
- 2 gr dried beer yeast
- 2 spoon extra virgin olive oil
- 1 spoon extra virgin oilve oil for the topping
- 1 spoon water for the topping
- qs salt for the topping
- 1 sprig of rosemary
Instructions
- Put the flour into the bowl, then add the dried beer yeast.
- Slowly pour the water, while mixing with a spoon. Not sure you have my amazing sous chef, sorry for that 😉
- Add two spoons of EVO oil and mix.
- Work the dough with the hands, or with the spoon, if (like my sous chef) you prefer not to get dirty 😉
- Leave the resulting dough rest for 3 hours, in the same bowl, covered with a plastic film.
- Cover the baking tray with a piece of baking paper. Grease it with a little bit of EVO oil. Gently place the dough on it and shape it. Let it rest for 30 minutes.
- Turn on the oven, at 180 °C. Then use your fingertips to create some dimples on the focaccia surface.
- Mix one spoon of EVO oil and one spoon of water, then spray the surface with this mixture. Eventually, top with salt and rosemary.
- Ready for the oven, 180 °C (static) for about 25 minutes.
- The final result should a wonderfully smelling, crunchy focaccia like this 🙂 Enjoy!
Disclosure
Some of the links above are affiliate links. This means that, at no additional cost to you, if you click through and make a purchase you will help this blog grow. I only promote affiliate programs that I believe in, and products I know about, with the aim to help you in your choices.
Buon appetito!
Disclosure
Some of the links above are affiliate links. This means that, at no additional cost to you, if you click through and make a purchase you will help this blog grow. I only promote affiliate programs that I believe in, and products I know about, with the aim to help you in your choices.
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