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Rosemary & Olive Oil Foccacia Recipe

I always wanted to bake good focaccia and make my own pizza dough. During Covid I was afforded the time to experiment with different recipes. This recipe was adapted from the original in the Flour cookbook,  I love this recipe because it can be used for bread or pizza base. I love baking because it teaches patience and it requires time. Time is a luxury and to spend it doing something relaxing and gratifying is an even greater luxury. If I have spare time I always spend it baking, there is something so comforting about creating something delicious and nourishing and sharing it with others when it’s finished.

I use 00 flour because it creates a lighter bread and finer crumb. If you don’t have 00 flour all purpose plain flour is good too.

This focaccia bread has become a staple at my Retreat to the Sea, it’s the perfect accompaniment to a hearty spicy bowl of soup. It is also delicious re-toasted and topped with fresh tomatoes and cheese or with scrambled eggs.

Ingredients

1 3/4 cups (420 grams) lukewarm water

1 tsp active yeast

3 1/2 cups (490 grams) 00 flour

1 1/4 cups (190 grams) strong bread flour

3 tsp salt

2 tbsp sugar

3/4 cup (150 grams) olive oil

Generous sprinkle medium coarse yellow cornmeal

2 tbsp fresh rosemary chopped

Optional extra 1/3 cup mixed olives patted dry and chopped

Method

In a bowl of stand mixer fitted with a dough hook attachment

• Combine water and yeast (I use a lady finger whisk to dissolve yeast) let sit for 30 seconds to allow the yeast to activate
• Add both flours, 1 tsp salt, and the sugar into the water and yeast
• Turn the mixer on low speed until the flour is mixed into the water
• When the dough is shaggy looking keep the mixer on low and drizzle in 1/2 cup (100 grams) of olive oil
• Continue to knead the dough on low speed for 4-5 minutes – it should be smooth supple somewhat sticky with an elastic stretchy consistency
• I like to remove it from bowl with floured hands and knead it for an extra minute on a floured surface to check the consistency of the dough if it bounces back during kneading it’s done
• If the dough is too stiff add a few tablespoons of water if it’s too sticky add a few tablespoons of flour and continue to knead until it’s supple and ‘bounces back’

By hand

• Combine all ingredients as above, mix with a wooden spoon, once the oil is incorporated turn the mixture out onto a floured surface and knead with floured hands for 6-8 minutes until the dough is a smooth, supple consistency and ’bounces back‘
• Transfer dough to lightly oiled large bowl, roll the dough around to coat it in oil, cover with plastic wrap and place in a warm place  (78-82 F/25-28 C) to rise until it’s doubled in bulk 2-4 hours
• Once the dough has risen, flour your hands and work surface and turn dough out of bowl. At this stage you can divide dough in half or keep it whole depending on the size of bread you want.
• Gently stretch the dough in all directions into a rectangle and place on a baking sheet which has been prepared with a generous sprinkle of cornmeal to prevent sticking.
• Sprinkle the dough with a generous amount of flour, cover with plastic wrap, place back in the warm area (I prefer to use the oven heated to 25-28C) for it’s second rise. The dough will be puffy and pillowy
• Heat the oven to 425*F/220*C (356*F/180*C fan oven)
• Remove the plastic wrap from dough and dimple all over using your fingers, spread all over with rosemary, drizzle with remaining 1/4 cup olive oil, sprinkle with 2 tsp of course salt

 

Bake

 • 1 large rectangle for 35-45 min

• 2 small rectangle for 20-25 min

Until golden brown on top and bottom, cool on a wire rack until cool enough to cut and serve.

Store in a paper bag for 3 days, can be re-heated in oven, toaster or in the air fryer. To freeze wrap tightly in two layers of cling film and store in freezer for up to a month. Place frozen bread straight into a 300*F/150*C oven for 12 minutes.

Serve

Is there anything nicer than eating bread hot out of the oven? 

Dip in a bowl of extra virgin olive oil, serve with a cheese platter, delicious dipped in hearty soup like, Harira. Toast leftover bread, slice lengthwise and fill with fresh tomatoes, basil and mozzarella for a caprese sandwich.  

Rosemary & Olive Oil Foccacia Recipe
Foccacia by Well Jenn Fitz

Notes

 

For Pizza Dough

Divide the dough in half and stretch into a 14” round, place on a baking tray lined with baking paper and sprinkled with coarse corn meal. Spread with tomato sauce, cheese and your favourite toppings mine include: prosciutto, pineapple, jalapeño, fresh rocket, chorizo, anchovies, olives, and capers. Bake pizzas in an oven pre-heated to 430*F/220*C for 8-10 minutes

 

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