Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
Some More Hot Topics You'd Like to See adv.
Focaccia al Rosmarino
How to Make an Easy Focaccia Recipe
Focaccia with Olives and Tomato Focaccia con Olive e Pomodoro
How to Make a simple savory Tomato Focaccia
2-1/2 teaspoons active dry yeast
1-1/3 cups (310 cc) water, lukewarm
6 tablespoons extra-virgin olive oil
2 teaspoons salt
3-1/4 cups (450 gr) flour
1 tablespoon coarse salt
2-1/2 tablespoons fresh rosemary leaves
3 oz (100 gr) diced tomato
3 oz (100 gr) pitted olives
8 - 10 basil leaves
Dissolve the yeast in the lukewarm water. Set aside for a few minutes. Add 3 tablespoons of the extra-virgin olive oil to the water-yeast mix.
With a spatula or wooden spoon, stir vigorously stir to
In a large mixing bowl, add the 2 teaspoons salt to the flour.
Transfer the dough into the bowl. Rub the dough around the walls of the bowl to cover its surface with oil.
Flatten the dough with the point of the fingers until it reaches the edges, and the pan is fully covered. Dimple the focaccia with your fingertips to create small depressions.
Cover the bowl with oiled plastic wrap, and place the pan in a warm corner of the kitchen to rise for about 1 hour, or until about doubled in size.
Bake the focaccia on the lower shelf of the oven for about 25 minutes, until the surface is golden and the bottom is light brown.
Lift a corner of the focaccia to check readiness before removing it from the oven.
If making the olives and tomato focaccia, spread tomato dices, basil leaves, and pitted olives over the dough (optional).
Add the yeast-water mixture into the flour.
Knead with your hands until soft dough is obtained.
Lightly spread a large bowl with olive oil.
Spread extra-virgin olive oil lightly on a 12 x 16 inch (30 x 40 cm) baking pan. Invert the dough from the bowl into the pan. At this point the dough is very light and soft. Avoid pressing or stretching it too much.
Cover the dough with oiled plastic wrap, and place the pan in a warm corner of the kitchen to rise for 1 more hour. Preheat oven to 450 F (230 C). Spread the remaining olive oil, the coarse salt, and the rosemary leaves uniformly on the surface of the focaccia.