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Italian focaccia with fresh rosemary

For sandwiches, tapas or as a side; a focaccia is an all-time classic for the entire family. Known for its characteristic crust sprinkled with salt and fresh rosemary leaves, this Italian wonder is easy to prepare the night before. Find the recipe right here. 

What you need

  • 50 g yeast 
  • 2,5 dl lukewarm water
  • 1 dl olive oil
  • 350 g wheat flour (substitute ¼ of it for rye flour for a more rustic bread)
  • 2 tsp sea salt
  • 3 tbsp fresh rosemary
  • 1 clove garlic
  • 5 black olives (can be left out)

How you do it

  • Dissolve the yeast in half of the lukewarm water and then add the rest of the water along with 1 tsp sea salt.
  • Add in half of the flour and mix it together until the dough is smooth.
  • Transfer the dough onto a floured table and add the rest of the flour as you knead the dough for 10 minutes (the dough should still have a slightly wet consistency).
  • Grease a bowl with oil and transfer the dough into it. 
  • Cover up the bowl and let it rise at room temperature for at least 2 hours (up to 24 hours).
  • Preheat the oven to 180º C (hot air).
  • Put the dough into a baking dish, cover it and let it rise for 45 minutes. 
  • Use your fingers to poke deep dents all over the dough.
  • Drizzle olive oil and plenty of fresh rosemary and sea salt (and olives if you like) on top.
  • Let the bread rise again for 20 minutes.
  • Bake it for 15-18 minutes – until the dough is slightly golden and sounds hollow when you knock on it. 
  • Serve the focaccia warm.  

Want more from the Italian kitchen?
Read the story about the original pizza recipe from Napoli and find the recipe itself here.

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