I just love focaccia bread. I’m totally into the chewy yet soft, and rich bread, full of garlic and rosemary flavors. Garlic, rosemary, a little bit of olive oil and sprinkled with sea salt- Italian feast homemade!!!
I found this recipe on inspiredtaste.net, but did change few things first time, and change something next time I bake it, and got this amazingly tasty focaccia. This focaccia tastes perfectly with soup, stew, BBQ, you name it. I eat it with everything. The best combination is with a slice of Dalmatian prosciutto, a slice of „the best sheep cheese in the world“ Paški sir (Pag cheese) from Island Pag and the drizzle of olive oil. I’m not kidding on the “best sheep cheese in the world” thing – this cheese actually got this reward and it is even served to British Royal family.
So, if you want to fill your stomach with this delicious focaccia, you’ll need flour, yeast, olive oil (another thing what Croats do best, sorry my Italian friends, but olive oil from Istria tastes much better then any Italian I have tried), water, a bit of sugar, salt, garlic and rosemary. It is made in no time and requires no extra baking skills.
Focaccia Bread with Garlic and Rosemary
- 240 ml 1 cup warm water
- 7 grams 2 1/2 teaspoons dry yeast
- 2 teaspoons sugar
- 1 teaspoon salt
- 375 grams 3 cups all-purpose flour, plus more for kneading
- 120 ml 1/2 cup olive oil
- 1 teaspoon dried rosemary or 1 tablespoon chopped fresh
- 3 garlic coves minced
- In a small pan combine olive oil, rosemary and garlic. Place pan over low heat and cook, stirring occasionally, for 3-4 minutes, 5 minutes on top (don't burn the garlic). Set aside.
- In a large bowl, combine the warm water, yeast, and sugar. Give it a stir and allow the yeast to bloom for 10 minutes.
- In a mixer bowl, add the flour, salt, 1/4 cup of the infused olive oil with garlic and rosemary, and the yeast mixture. Mix on low until well blended. Remove from the mixer and knead on a lightly floured surface until everything is well blended. If the dough is too dry, you can add water 1 tablespoon at a time until it becomes more moist and easier to knead. Transfer the dough into a large bowl that has been greased. Allow it to rest in a warm place for 1 hour or until it’s nearly doubled in size.
- Preheat oven to 200 C (400F).
- Using half of the remaining infused olive oil (2 tablespoons), grease the bottom of a 33x23 cm (13x9 inch) baking pan. Dump the dough into the prepared dish. Gently, using your fingers, push the dough out so that it fits the pan, then drizzle the top with the remaining 2 tablespoons of the infused olive oil mixture. Cover the dough with the plastic wrap and let sit for 20 minutes.
- Bake the bread for 20-25 minutes or until golden brown on top. Remove from the oven and let cool for a few minutes before slicing and serving!