How To make Rosemary Focaccia
6.00 c all purpose flour
3.00 tb sugar
2.00 pk fleischmann's active dry or
1 rapidrise yeast
2.00 ts salt
1.50 c water
0.50 c milk
2.00 tb butter or margarine
In a large bowl, combine 2-1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130-degrees f - I use a candy thermometer to check the temp). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl : With spoon, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. : Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in a warm, drfat free place until doubled in size, about 30 to 60 minutes (with RapidRise Yeast, cover kneaded dough and let rise on floured surface 10 minutes). : Grease 2-15 x 10-inch pans. Divide dough in half. Roll each half of dough to rectangle and press evenly into pan. Cover; let rise in warm, draft-free place until slightly risen, about 20 to 40 minutes. With handle of wooden spoon, make indentations in dough at 1-1/2 inch intervals. Brush each dough with 1-1/2 tablespoons of
olive oil. Sprinkle lightly with salt (I highly recommend a coarse salt, like sea salt). Sprinkle each loaf with 2 teaspoons dried rosemary leaves (I used the drier leaves from my rosemary plant) and 2 tablespoons grated parmesan cheese. Bake at 400-degrees for 15
minutes or until done. Let cool on a wire rack. Cut into sqaures to serve.
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How To make Rosemary Focaccia's Videos
The EASIEST SAME DAY FOCACCIA that really ANYONE can make | THE ONLY VIDEO YOU'LL NEED
Golden crunchy crust, incredibly soft texture, large air bubbles… This homemade focaccia is a dream come true that you can bake in just a few hours because it’s super easy and quick to make and the result is absolutely amazing.
I promise that this focaccia will make you feel like a baking pro without all the hassle, impressing your friends and family and leaving everyone begging for more.
A golden and crispy crust, and a crumb as soft and fluffy as a cloud, this focaccia will drive your taste buds crazy and will leave your kitchen smelling like an authentic Italian bakery, an incredible result that's worth every second of your time!
INGREDIENTS
500 g strong flour (W300, 12 g protein)
12 g fresh yeast OR 4-6 g active dry yeast (better 4g during summer or if your kitchen is warm)
1 tsp honey (or malt or sugar)
380 - 400 g lukewarm water
2 tbsp EVOO for the dough
2 tsp of salt
additional EVOO for the baking tray and the top
some water for the top
coarse salt for the top
EVOO = Extra Virgin Olive Oil
Preheat the oven to 275C - 530F, conventional mode, lowest rack.
Bake for 15-20 minutes.
Let the focaccia cool on a wire rack for at least 15 minutes.
INSTRUCTIONS IN CUPS PROVIDED BY A VIEWER
(I HAVEN'T TRIED THE RECIPE IN CUPS)
3-1/2 cup flour
1 tsp salt
1-1/2 cup water, 110 degree F
1 tap sugar
1 package dry yeast (1-1/4 tsp)
1/4 cup olive oil
Put sugar and yeast in warm water, let sit til slightly frothy
Measure flour and salt
Add water yeast mix
Mix in olive oil
Mix and cover bowl, let rise an hour
Press onto tray, let rise again for 40 mins
Fold over a few times flatten on oiled baking tray , put finger holes across the dough . Top with kosher salt. Garlic. Rosemary then bake for 30 mins. It came out good! Thanks.
#italianfood #italiancooking #focaccia #easy
Focaccia with rosemary and sea salt - Italian bread
It always amazes me how some simple foods can taste so incredible. Focaccia is one of those foods, it has few ingredients, yet it’s almost magical how great it tastes! This is the perfect focaccia recipe because it’s crunchy on top and on the bottom, plus it’s light with creamy pockets of olive oil goodness. It’s not too thick and not too thin. Salted with flaky sea salt and some fresh rosemary is sure to put your taste buds into orbit. Eat it fresh out of the oven, and shut your windows as the cooking smells will attract all the neighbours!
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AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps
Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that's easy to understand. The results are truly amazing.
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GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9x13 bread)
All-Purpose Flour, 100% – 600g (4 1/2 Cups)
Warm Water, 75% – 450g (2 Cups)
Coarse Sea Salt, 1% – 6g (3/4 tsp.)
Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.)
Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 4-5g fresh yeast)
TO TOP THE DOUGH
Garlic Confit, as needed
Fresh Rosemary, as needed
Coarse Sea Salt, as needed
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TIMESTAMPS
Intro – 00:00
Why Focaccia is great for beginners – 00:11
Mixing the Focaccia dough – 00:55
Why folding dough makes great bread – 02:37
Folding the Focaccia dough– 02:52
First Fermentation – 03:21
Cold Fermentation – 03:38
Placing Focaccia dough in pan – 03:58
Final proof & dimpling the dough – 05:01
Topping the Focaccia – 06:22
Baking the focaccia – 07:06
Cutting the focaccia – 07:43
Outro – 08:15
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Onion, garlic & rosemary focaccia | best focaccia recipe | how to make homemade focaccia
This soft & fluffy homemade focaccia is easy to make & topped with red onion, garlic, fresh rosemary & olive oil. You can eat this flavorful focaccia as a meal , an appetizer, soup dipper or even crust of a sandwich.
Ingredients:
All purpose flour
Instant Yeast
Sugar
Warm water
Salt
Semolina
Olive oil
Topping :
Red onion
Garlic
Fresh rosemary
Olive oil
Salt
#focaccia #soupdipper #appetizer #trendingrecipe #breakfast #dinner #recipe
#onionrosemaryfocaccia #howto #homemade #italianbreakfast #nocopyrightmusic
Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
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Focaccia Recipe:
No Knead Focaccia Recipe:
- 470g Warm Water (2 cups)
- 2 tsp Salt
- 1 tbsp Extra Virgin Olive Oil ( plus more for the tray)
- 7g ( 2 tsp ) Yeast
- 560g Bread Flour ( 4 cups)
Add any toppings you like!
PLEASE NOTE: If you put the dough in the fridge overnight, the next day allow the dough to rise in the tray for 2 hours at room temperature ( cold dough needs extra time to rise in the tray). Then dimple, add the toppings and bake.
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
00:00 Intro
00:25: Make the Dough
00:42 What flour to use
01:17 Add the flour and mix
01:48 First series of stretch and folds
02:16 Second series
02:46 Third series
03:03 Fourth series
03:38 Prepare the pan and shape the focaccia
04:25 Make the dimples and add the toppings
04:54 Bake the focaccia
05:31 Make the sandwich
06:17 Pre-order my Cookbook!
Focaccia Recipe - Italian Flat Bread with Rosemary and Sea Salt
Learn how to make Focaccia! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Focaccia recipe!