Focaccia-Italian-Flatbread-Abm

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Servings: 6 Difficulty: Intermediate
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Crispy-edged, airy Italian flatbread infused with rosemary and olive oil
Focaccia (Italian Flatbread Abm recipe image
Focaccia (Italian Flatbread Abm recipe image
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Focaccia-Italian-Flatbread-Abm

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 650.4

Description

This rustic Focaccia is the ultimate comfort food, featuring a tender, pillowy crumb and a crisp, golden crust. Infused with aromatic dried rosemary and drizzled generously with high-quality olive oil, it offers a savory, herbaceous flavor profile that pairs perfectly with soups, salads, or antipasti. The dough is forgiving and easy to handle, making it an excellent project for home bakers of all skill levels. While traditional recipes often use fresh herbs, this version relies on dried rosemary for a concentrated, earthy punch. Serve it warm straight from the oven, dipped in extra olive oil, or sliced into squares for a hearty snack. Its versatility makes it a staple for casual weeknight dinners or impressive weekend brunches.

Ingredients

Directions

  1. In a large mixing bowl, combine 1 1/2 cups of the bread flour, dried rosemary leaves, salt, and yeast. Mix thoroughly to distribute the dry ingredients evenly.
  2. Add the olive oil and hot water to the dry mixture.
  3. Beat the mixture on low speed for 30 seconds, scraping down the sides of the bowl constantly to incorporate all the flour.
  4. Increase the speed and knead the dough for 5 to 8 minutes, or until it becomes smooth, elastic, and pulls away from the sides of the bowl.
  5. Place the dough into a lightly greased bowl, turning it once to coat the top with oil.
  6. Cover the bowl and let the dough rise in a warm place for about 1 hour, or until it has doubled in size. The dough is ready if an indentation remains when touched.
  7. Preheat the oven to 400&# 194;°F (200ðC).
  8. Punch down the risen dough to release air bubbles.
  9. Brush a 12-inch pizza pan with olive oil. Press the dough into the pan, stretching it to fit the bottom and sides.
  10. Bake in the preheated oven for 20 to 25 minutes, or until the focaccia is golden brown on top and crisp around the edges.
  11. Remove from the oven and immediately brush the top with additional olive oil while still hot.
  12. Allow to cool slightly before slicing and serving warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 650.4kcal
% Daily Value *
Total Fat 13.0g20%
Saturated Fat 2.0g10%
Cholesterol 0.0mg0%
Sodium 9756.1mg407%
Total Carbohydrate 114.8g39%
Dietary Fiber 4.6g19%
Sugars 0.4g
Protein 15.1g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using quick-acting yeast, you may omit the first rise. After kneading, cover the dough and let it rest for 10 minutes before pressing it into the pan and continuing with the recipe as directed.

High altitude adjustments (3500 to 6500 feet): Rising times may be slightly shorter due to lower atmospheric pressure. Monitor the dough closely to prevent over-proofing.

For best results, use warm water (approximately 110ðF-115ðF) to activate the yeast without killing it. If the water is too hot, the yeast will die; if too cold, it may not activate properly.

This dough can be stored in an airtight container at room temperature for up to 2 days. To reheat, wrap in foil and warm in a 350ðF oven for 10 minutes.

Keywords: focaccia, italian bread, flatbread, rosemary, olive oil, yeast, homemade bread, vegan bread, baking, herb bread, rustic bread, side dish, appetizer, brunch, comfort food, easy baking, mediterranean, artisan bread, rosemary focaccia, oil bread, simple recipe
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