I love starting an Italian meal with focaccia bread, and I have quite a few recipes. My favorite is the Macaroni Grill clone recipe which uses semolina flour, but I never remember to buy semolina flour, so when the urge to make focaccia strikes I have to use recipes that call for all-purpose. As far as basic rosemary focaccia recipes goes, this is a good one and it doesn’t use too many ingredients or specialty flour.
The original is from The Gourmet Cookbook and is double this. This is a halved version which makes just enough to fill a 9 inch pan (or a 12×8). The picture below is an old one.
Update: For the latest batch of Rosemary Focaccia I used an 12×8 inch glass dish and got a little creative with the toppings. The red around the edge is sun dried tomato pesto and the middle part has olive oil, rosemary, peppers and Asiago cheese.
- 1 cup minus 2 tablespoons water 7 oz
- 1 1/8 teaspoon active dry yeast half a packet
- 2 1/2 cups unbleached all-purpose flour plus additional for kneading 320 grams
- 2 tablespoons plus 1 1/2 tablespoons extra-virgin olive oil divided use
- 1 teaspoon table salt or use 1 1/4 for saltier flavor
- 1/2 tablespoon finely chopped fresh rosemary
- 1/2 teaspoon coarse sea salt
- Stir 1 cup minus 2 tablespoons lukewarm (105 to 115°F) water and yeast in bowl of mixer and let stand for 5 minutes. If using quick or rapid rise yeast, skip this step and just mix the yeast with the flour.
- Add flour, 2 tablespoons olive oil, and 1 1/4 teaspoons table salt and beat until a dough forms. With a dough hook (or you can do it by hand) knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes. Continue kneading until dough is smooth and elastic. Transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.
- Press dough evenly into a 9 inch square baking pan lined with non-stick foil or parchment. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.
- Preheat oven to 425°F.
- Stir together rosemary and remaining 1 1/2 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 minutes.
- Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.