Olive and Rosemary Focaccia. Focaccia is a puffy Italian flatbread made using plenty of olive oil and with a distinctive dimpled top. Combine the bread flour, all-purpose flour, salt and the tablespoon rosemary in a large bowl. Add to the mixer along with the oil.

I learned this focaccia recipe from Italy and it is the best I know. This recipe is very simple to. Rustic and romantic, this prized bread from northwestern Italy is the most perfect combination of crispy, fluffy, chewy and moist that I I'm going to make this focaccia using olives and rosemary but you can use the toppings of your choice. You can have Olive and Rosemary Focaccia using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Olive and Rosemary Focaccia

You need 800 grams of plain flour.
Prepare 1 envelope of instant dried yeast (7g).
You need 1 1/2 tsp of sea salt.
You need 500 ml of water.
It's 3 tbsp of olive oil.
Prepare 1 of few sprigs of fresh rosemary.
You need 2 tsp of coarse salt.

This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew. The crux of it is a highly hydrated, no-knead, no-stretch dough. Serve this crispy, rich, rosemary-scented focaccia as an appetizer, hors d'oeuvre, or as a wonderful tasting change from pizza. Focaccia makes a great snack or party food.

Olive and Rosemary Focaccia instructions

Put flour in a big bowl and put the yeast on one side and the salt on the opposite side of the bowl (salt "kills" the yeast). Pour in the olive oil and water warmed to body temperature.
Tip the mixture on a well floured table and knead for 10 min, adding flour if the dough sticks (but keep in mind that adding too much flour will yield in a tough and chewy bread).
Put the dough in an oiled bowl and let it rise in a warm place for 1h30, covered with a kitchen towel.
Dough should have doubled in size by now. Punch back the dough and put it in a big greased baking pan (or two smaller pans), flatten it with your hands, cover with the towel and leave to rise for 30 min in a warm room.
Then, press the risen dough with your fingertips and add halved olives, coarse salt and fresh rosemary on top. Drizzle with additional olive oil.
Bake for 40 min in a 180°C oven. Then brush again with olive oil and leave to cool. Enjoy :).

In this recipe, the olive topping is sandwiched between layers of dough so that just a few olives peek out on Brush oil mixture over top of focaccia. Dip your fingertips in any remaining oil mixture and press. Not everything comes straight from the oven. (Alan Benson)Source: Alan Benson. Predecessor to the modern pizza, focaccia is a simple Italian flatbread that was associated with Christmas Eve and Epiphany for many centuries. This delicious focaccia recipe was generously sponsored by my friends at Bono, makers of the delicious extra-virgin olive oil we used to I'd always head straight for the pillowy rosemary-infused focaccia sprinkled with chunky sea salt.