To make a good Rosemary Focaccia can be quite time consuming, but the results are sooooooooooo worth it! This recipe for this Rosemary Focaccia is great because you can adapt it and use other ingredients that you love. Although it may seem time-consuming, it is only because you need to keep leaving the dough to rest/proof. You can obviously leave it unattended and go off to complete other tasks, so, all in all, you don’t really spend a lot of hands-on time in this recipe.
Change it up
Like I mentioned previously, you can add in your personal favourites to change up this delicious Rosemary Focaccia. Ingredients like cherry tomatoes, red onion, oregano, basil, pesto etc can all be added or substituted to create your own best-loved flavour.
- 500 grams strong white flour
- 20 grams olive oil
- 380 grams tepid water
- 7g or 12g grams yeast 7 grams of dried or 12 grams of fresh yeast
- 10 grams salt
- 6 sprigs rosemary
- ½ cup olive oil
- sea salt
- In a bowl, put your flour and salt in and make a little well in the middle.
- In a jug, crumble the yeast into your water. Put a pinch of sugar or honey in it to help activate the yeast. Leave for a few minutes. Then pour into the centre of the well in your flour.
- Mix this around with your hands until all the flour is mixed in and you are left with a rough looking dough.
- Cover this bowl with a cloth and leave for 30 minutes.
- After 30 minutes, uncover the bowl and your dough should have grown. Dip your hand in a cup of tepid water. Now think of your bowl like a clock. Grab the dough from the underside at the 12 o'clock position and stretch up and lift the dough, place the stretched dough into the centre. Twist the bowl so the piece of dough you just stretched is now at the 1 o'clock position. Grab the piece on the underside at the 12 o'clock position and repeat the process. Twist the bowl and keep on repeating the process until you have gone around the entire bowl (7 or 8 times). Cover with the cloth and leave for 45 minutes.
- After 45 minutes, uncover the dough, repeat the above process again by stretching and folding the dough another 7 or 8 times. Your dough should feel a little softer and a little more stretchy at this point. Be sure to be careful and not knock too much of the air out. Cover the dough with the cloth for another 45 minutes.
- After 45 minutes, uncover and repeat the above process again, cover and leave for a further 45 minutes.
- During this proofing process, you can make your rosemary oil. Simply pull all the leaves off the rosemary stalks and chop quite finely. Add to the oil.
- Take a large baking tray and pour on a little of your rosemary oil. Spread this oil around the tray making sure to get all areas. You don't want the tray deep with oil but you can be generous.
- After 45 minutes uncover the dough, give it another 3-4 stretch and folds just to loosen it out of the bowl. With the smooth part of the dough facing up, place it into your baking tray. Stretch the dough out so it fills your tray. It will be quite springy and keep coming back but keep persevering and it will stretch out. Dimple it with your fingers all over and pout on more rosemary oil, you can be quite generous. Cover once more and leave for 30 minutes.
- Preheat your oven to 180°c. After 30 minutes uncover the dough. Dimple again with your fingers, add a generous sprinkle of sea salt and place into the centre of your oven. Bake for around 40 minutes. Tap your dough on the bottom, if it sounds hollow, it is ready to bring out.
- Brush some more of your rosemary oil over, another sprinkle of sea salt and enjoy.
Another great bread recipe to try, if you liked this one, is the amazingly simple flatbread recipe. Literally 3 ingredients and doesn’t come much quicker or easier. Hit the link to give it a go. https://theurbancanteen.com/banging-flatbreads/uncategorized/
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