Nothing smells better than the odoriferous aroma of yeast baking in an oven. And as if that’s not all, blend that sweetness with the spicy smell of black olives, and it is essentially one of the closest things to Shangri-La!
That’s what you get with the traditional Italian bread known as Focaccia. It is mainly associated with Tuscany, a region in northwest Italy where is commonly referred to as schiacciata. The main topping of the bread is sea salt and olive oil. You can also add tomatoes, cheese, meats and onions for additional flavors.
The bread resembles a pizza, but the dough is a bit heavier and doesn’t have toppings. However, recently, there have been other variations of the bread with other flavored toppings and designs. Some are puffed like sponge cakes while others are flat as pancakes.
How to Make Olive and Rosemary Focaccia Bread
As mentioned earlier, there are many variations of the Foccacia bread, but in this case, we are going to review the Authentic Traditional Focaccia bread with olives from Italy.
- 600g of flour
- 50g of fresh yeast
- 300 ml of hot water
- Garlic oil-5 tablespoons
- Fresh Greek black olives
- Dried rosemary-1 tablespoon
- Sea salt-1/2 teaspoon
- 1 onion
- 10 tablespoons of extra virgin Greek olive oil
- 1 tablespoon of brown sugar
- 1 tablespoon of sesame seeds
Put 7 tablespoons of the extra virgin Greek olive oil in a spacious bowl with rosemary and let it stay there for a while.
Put 3 tablespoons of oil, yeast, and flour in a non-stick pan with some sea salt. Mix slowly as you add water until the dough becomes sticky.
Now, knead your dough on an oiled and spacious worktop for around 10 minutes. Though it will be a bit challenging initially because of the stickiness, continue kneading until it becomes elastic and smooth. Afterward, tip into a lightly oiled bowl and cover with a clean tea towel or any plastic bag and let it prove for around 60 minutes.
Take a heavy baking sheet and oil it. Punch your dough down the bowl and then tip out. Knead for about 10 minutes and then put it on the baking sheet. Form it into a 19 cm by 30 cm rectangle and then let it rise for 20 to 30 minutes or until it is puffed up.
Heat your oven to around 225C/fan 198C/gas 7. Now, using your fingers, make some dimples on top of the dough and then sprinkle; with rosemary leaves, sesame seeds, rosemary-infused oil, and some sea salt. Bake it for around 30 minutes or until it is golden brown and then cover it gently with aluminum foil. This will create some steam to keep the crust warm and soft.
- Turn the focaccia in out for easy cutting.
- You can sprinkle additional oil before you serve if you like.
- It is at its best taste on the first day it is prepared because it dries out quickly.
- Try some toppings and fillings such as cherry tomatoes and Parmigiano cheese. You will be glad you did!
- Serve it at room temperature on an olive wood serving board .
With a golden crust exterior’ and a soft and meaty inside,’ this Italian bread will be an incredible addition to your dining table. There are only 3 words that best describe this Tuscany eat: versatile, yummy, and easy. It is the best blend of chewy and fluffy!