Olive and Rosemary Focaccia

Olive and Rosemary Focaccia Recipe - Vegetarian Food from Italy

Region / culture: Italy | Preparation time: 45 minutes | Cooking time: 20 minutes | Servings: 8 |

Vegetarian diet

Introduction

Olive and Rosemary Focaccia is a delicious and savory bread that is perfect for serving as an appetizer or alongside a meal. The combination of olives and rosemary gives this focaccia a unique and flavorful taste that is sure to impress your guests.

History

Focaccia is a traditional Italian bread that dates back to ancient Roman times. It is believed to have originated in the Liguria region of Italy, where it was originally made with just flour, water, yeast, salt, and olive oil. Over the years, different variations of focaccia have been created, including this Olive and Rosemary version.

Ingredients

1.5 cups of unbleached all-purpose flour
0.5 cups of semolina, plus more for dusting
1 (0.25 oz (7 g)) package of quick-rising yeast
1 tsp of salt
0.5 tsp of granulated sugar
2 tsp of olive oil
Topping

How to prepare

1. In a food processor fitted with a metal blade, combine flour, semolina, yeast, salt, and sugar. Pulse on/off to mix. In a measuring cup, combine 0.67 cup of hot water (120°F (49°C) to 130°F) and oil. With the motor running, gradually pour the hot liquid through the food processor feed tube. Process until the dough forms a ball, then process for 1 minute to knead. The dough should be quite soft. If it seems dry, add 1 to 2 tbsp of warm water; if too sticky, add 1 to 2 tbsp of flour. Transfer the dough to a lightly floured surface and knead a few times. Coat a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough. Let the dough rest for 20 to 30 minutes.
2. Place a baking stone or inverted baking sheet on the bottom rack of the oven to heat. Preheat the oven to 450°F (232°C) (Heat the baking stone for 25 minutes before baking; heat the baking sheet for 10 minutes).
3. Coat another baking sheet with cooking spray and dust it with semolina. On a lightly floured surface, roll the dough into a 16 x 12-inch rectangle. Sprinkle 2 tsp of rosemary over half of the rectangle. Fold the dough in half to enclose and form a 12 x 8-inch rectangle. Press the edges together to seal. Roll the dough into a 15 x 11-inch rectangle, about 0.25 inch thick. Transfer the dough to the prepared baking sheet, cover it with plastic wrap, and let it rise for 20 minutes.
4. In a small bowl, combine 1 tbsp of oil and 1 tbsp of water. Brush the oil mixture over the top of the focaccia. Sprinkle with the remaining 2 tsp of rosemary. Dip your fingertips in any remaining oil mixture and press the dough to form dimples in the focaccia. Pinch and pleat the rim to finish the edges. Place the baking sheet on the heated baking stone and bake until the bottom of the crust is golden and crisp, 10 to 20 minutes. Transfer to a cutting board and use a pizza cutter to cut into 8 rectangles. Serve warm or at room temperature.

Variations

Add sun-dried tomatoes or roasted garlic to the dough for added flavor.
Sprinkle grated Parmesan cheese on top of the focaccia before baking for a cheesy twist.
Use different herbs such as thyme or oregano in place of rosemary for a different flavor profile.

Cooking Tips & Tricks

Make sure to use quick-rising yeast for this recipe to ensure that the dough rises properly.

- Knead the dough until it is soft and pliable, but be careful not to over-knead it.

- Let the dough rest for at least 20 minutes before baking to allow it to rise properly.

- Brushing the top of the focaccia with an oil and water mixture before baking will help give it a golden and crispy crust.

Serving Suggestions

Serve Olive and Rosemary Focaccia warm or at room temperature alongside a bowl of soup or a fresh salad.

Cooking Techniques

Use a food processor to mix the dough quickly and efficiently.

- Preheat a baking stone or inverted baking sheet in the oven before baking the focaccia to ensure a crispy crust.

Ingredient Substitutions

You can use whole wheat flour in place of all-purpose flour for a healthier option.

- Substitute dried rosemary for fresh rosemary if needed.

Make Ahead Tips

You can prepare the dough for Olive and Rosemary Focaccia ahead of time and refrigerate it overnight. Let it come to room temperature before baking.

Presentation Ideas

Serve Olive and Rosemary Focaccia on a wooden cutting board with a side of olive oil and balsamic vinegar for dipping.

Pairing Recommendations

Pair Olive and Rosemary Focaccia with a glass of red wine or a light and refreshing white wine.

Storage and Reheating Instructions

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. To reheat, place in a 350°F (177°C) oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Olive and Rosemary Focaccia contains approximately 150 calories.

Carbohydrates

Each serving of Olive and Rosemary Focaccia contains approximately 25 grams of carbohydrates.

Fats

Each serving of Olive and Rosemary Focaccia contains approximately 5 grams of fat.

Proteins

Each serving of Olive and Rosemary Focaccia contains approximately 3 grams of protein.

Vitamins and minerals

Olive and Rosemary Focaccia is a good source of vitamin E, iron, and manganese.

Alergens

This recipe contains gluten from the flour and may contain allergens from the olives. Please check for any specific allergens before consuming.

Summary

Olive and Rosemary Focaccia is a delicious bread that is relatively low in calories and fat, making it a great option for a tasty and satisfying snack or side dish.

Summary

Olive and Rosemary Focaccia is a flavorful and aromatic bread that is perfect for serving as an appetizer or alongside a meal. With its crispy crust and savory toppings, this focaccia is sure to be a hit with your family and friends.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Olive and Rosemary Focaccia. It was a warm summer day, much like today, and I was wandering through the bustling streets of a small Italian village. The aroma of freshly baked bread wafted through the air, enticing me to follow my nose to a quaint little bakery tucked away in a corner.

As I entered the bakery, my eyes were immediately drawn to a display of golden-brown loaves of focaccia, each topped with plump olives and sprigs of fragrant rosemary. The temptation was too strong to resist, and I found myself ordering a generous slice of the savory bread.

The moment I took my first bite, I was transported to culinary heaven. The soft, pillowy texture of the focaccia combined with the salty tang of the olives and the earthy aroma of the rosemary was a flavor sensation unlike anything I had ever experienced before. I knew then and there that I had to learn how to make this delectable bread for myself.

I struck up a conversation with the baker, a friendly middle-aged man with a twinkle in his eye and a flour-dusted apron tied around his waist. He was more than happy to share his recipe with me, passing down the knowledge that had been in his family for generations.

The secret, he explained, was in the dough. It had to be kneaded just right to achieve the perfect balance of softness and chewiness. He showed me how to mix the flour, yeast, water, and olive oil together, patiently guiding me through the process until the dough was smooth and elastic.

Next came the toppings. The baker taught me how to press the olives into the dough, creating little pockets of briny goodness that would burst with flavor as the focaccia baked. He showed me how to sprinkle the rosemary on top, the fragrant herb infusing the bread with its distinctive scent.

As the focaccia baked in the oven, filling the bakery with its irresistible aroma, the baker regaled me with stories of his own grandmother, who had taught him the art of bread-making when he was just a boy. He spoke of the joy she had taken in sharing her recipes with him, passing down not just ingredients and techniques, but a sense of tradition and heritage.

By the time the focaccia emerged from the oven, golden and glistening with olive oil, I felt as though I had been initiated into a sacred culinary tradition. The baker cut me a generous slice, still warm from the oven, and I savored every bite, the flavors dancing on my tongue.

From that day on, Olive and Rosemary Focaccia became a staple in my own kitchen. I would make it for family gatherings, dinner parties, or simply to enjoy on a lazy Sunday afternoon. Each time I pulled a fresh loaf from the oven, the memories of that sunny day in the Italian village would come flooding back, filling me with a sense of warmth and nostalgia.

And so, as I pass this recipe down to you, my dear grandchild, I hope that you too will find joy in the simple pleasures of baking bread. May the taste of Olive and Rosemary Focaccia bring you not just nourishment, but a connection to the past and a sense of tradition that will endure for generations to come. Bon appétit!