Homemade Rosemary Focaccia

4/25/2017


My cooking has gone through quite a transformation during the past year so I've improved from barely coping with the most basic of recipes to making variations upon variations of dishes - and I feel proud of myself! But don't think I'm some kind of chef because my husband still is at the top of his game but I've definitely stepped up and am trying to be better with each attempt. 

One of the recipes on my to-do list was a homemade bread. And not only any bread - I wanted to tackle the heavenly focaccia! I think it's wonderful to have freshly baked focaccia on hand. It's best served warm, just from the oven, either on its own as a pre-dinner nibble or as the bread to accompany the main meal or a creamy soup. I'm trying to minimize the use of classic white flour so I've mixed in some whole wheat flour, notorious among beginners. It was certainly a challenge but I loved it.

Ingredients: 1 envelope (2 1/4 teaspoons) active dry yeast, 1 3/4 cups warm water, 3 1/2 cups white flour, 1/2 cups whole wheat flour, 2 teaspoons sea salt, 5 tbsp (approximately) good extra virgin olive oil, 3 sprigs of fresh rosemary, pinches of coarse sea salt to taste, 5 big olives

Proof the yeast in warm water in one cup of water. Wait a few minutes for the mixture to start to foam up. Not necessary but a recommended step. In a bowl combine the flours and salt. Add the yeast mixture and 2 tablespoons of the olive oil. Pulse until a rough ball of dough forms, about 1 minute. It should be moist but not too sticky - form it into a ball. Grease a large bowl with olive oil. Put in the ball of dough in it and turn it so it's coated on all sides. Cover with a damp towel and place it in a warm place to double in size (for approx 2 hours but 1,5h will do). Drizzle about 1 teaspoon of olive oil onto the baking sheet and rub it over the bottom and sides. Using your fingertips, stretch the dough to cover the bottom of the pan. Cover with a towel and leave in a warm place to rest, approx 30-40 minutes.

While the dough is resting, preheat the oven to 450°F (230°C). Strip the rosemary leaves from the stems, chop them with a knife. You should have approx 2 tablespoons. When the focaccia has puffed up a little, sprinkle it with rosemary. Dimple the surface of the focaccia all over. Drizzle approx 3 tbsp of olive oil so the oil pools in the indentations. Slice olives and distribute over the loaf and sprinkle it with coarse sea salt. Place in the oven and immediately turn the heat down to 375°F (190°C). Bake for 20-25 minutes, checking after 15 minutes. The focaccia is ready when it's golden-brown. If the crust gets too soft, bring it back in the 350°F (180°C) oven for a few minutes to crisp it up. Enjoy this piece of heaven - I know you will!

  • Moje kulinarske sposobnosti su doživjele pravu transformaciju od pukog snalaženja sa osnovnim receptima do eksperimentisanja sa verzijama raznih jela - moram priznati da sam ponosna zbog ovog napretka! Ali nemojte pomisliti da sam postala neki vrsni kuhar jer suprug je i dalje poglavica naše kuhinje ali svakako da sam se značajno popravila sa svakim pokušajem.
  • Jedan od recepata kojeg sam prekrižila sa liste je domaći hljeb. I ne bilo koji već slasna fokaća! Mislim da je čista fantazija u kuhinji imati pri ruci svježe pečenu fokaću a ovaj italijanski klasik je najbolji upravo iz rerne, dok je topao i hrskav. Može se jesti samostalno, kao predjelo-grickalica ili se koristiti u formi hljeba uz glavno jelo ili kremastu čorbicu. Nastojim smanjiti unos klasičnog bijelog brašna pa sam u recept dodala i heljdino brašno koje je na glasu kao teško za savladati među nama početnicima. Svakako je bilo izazov ali sam u njemu uživala.
  • Sastojci: 1 kesica kvasca (ili 2 1/4 kafene kašike suhog kvasca), 1 3/4 šolje tople vode, cca 130g T 550 glatkog pšeničnog brašna, cca 60g heljdinog brašna, 2 kafene kašike morske soli (još 2-3 prstohvata ili po želji naknadno), cca 5 supenih kašika kvalitetnog maslinovog ulja, 3 grančice ruzmarina, 5 velikih maslina
  • Provjerite da li je kvasac dobar tako što ćete ga ubaciti u čašu tople vode, promiješati i ostaviti par minuta da počne pjeniti. Nije neophodan korak ali preporučujem ga da znate imate li kvalitetan kvasac. U posudi pomiješati oba brašna i so. Dodati čašu vode sa kvascem i 2 supene kašike maslinovog ulja. Mikserom, blenderom ili rukama mijesiti tijesto - vjerovali ili ne, ja sam ga ručno mijesila nekih 15tak minuta i maksimalno iskoristila svoje mišiće hehe. Rezultat je tijesto koje je vlažno ali ne previše ljepljivo i uobličite ga u loptu. Malo veću posudu namastiti maslinovim uljem i u nju ubaciti loptu od tijesta te je uvaljati da sa svih strana bude prekrivena maslinovim uljem. Prekriti posudu mokrim peškirom i ostaviti na toplo mjestu da tijesto "nadođe" tj. da se veličinom udvostruči (otprilike 2h, ali može i na sat i po). Tepsiju namastiti maslinovim uljem (dno i sa strana). Prstima razvući tijesto koliko je moguće a da ga previše ne istanjite. Prekriti sa pečkirom i na toplom mjestu ostaviti da odstoji 30-40 minuta.
  • Dok tijesto "kvasa" zagrijati rernu na 450°F (230°C). Skinuti listiće sa grančica ruzmarina i ugrubo nasjeckati. Trebali bi imati otprilike dvije supene kašike ruzmarina. Kada fokaća malo nadođe, pospite je ruzmarinom. Prstom napravite rupice na površini i pospite otprilike 3 supene kašike maslinovog ulja preko fokaće tako da se naprave mali bazenčići maslinovog ulja. Isjeckajte masline  na mini kriške, posložite po površini fokaće i pospite sa prstohvat do dva krupne morske soli. Ubacite u zagrijanu rernu i odmah smanjite temperaturu na 375°F (190°C). Pecite 20-25 minuta sa tim da nakon 15 minuta redovno provjeravate stanje fokaće. Ako vam i nakon tog vremena kora bude premekana, vratite fokaću da se dopeče još 5 minuta na 350°F (180°C). Ništa drugo ne preostaje već da uživate u svakom zalogaju - znam da hoćete!

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4 comments

  1. I LOVE focaccia - this looks delicious!

    -Greta
    www.mintyfrosting.com

    ReplyDelete
    Replies
    1. Dear Greta, I love focaccia with a passion too! It's absolutely delicious - and surprisingly easy to make! And with added whole wheat or buckwheat flour, it isn't too bad for the figure either :)

      Delete

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