ROSEMARY FLATBREAD with olive oil (Italian focaccia)

Rosemary flatbread is a Tuscan specialty! In Italy it is called “focaccia” or “schiacciata”. Coarse salt is essential to obtain the characteristic taste and texture. The Italian tradition requires adbundant olive oil. For this reason the quality of the oil is essential to obtain a great “schiacciata”. I love load my rosemary flatbread with cheese, baked vegetables or cured meats, but it is delicious simply plain as well!

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INGREDIENTS:

• 25 oz (700 g) bread flour
• 14.5 oz (400 g) water
• 15 tbs (200 g) extra virgin olive oil
• 1/4 oz (7 g) active dry yeast
• 1 sprig rosemary
• 1 tsp sugar
• 2 tbsp coarse salt
• 2 tsp table salt

FIRST STEPS

Pour 12.5 oz of room temperature water into a bowl along with the dry yeast and 1 tsp of sugar, and stir well.

Pour 2/3 of bread flour into the same bowl and stir well until all the ingredients are well mixed.

Now, add the table salt, 5 tbsp of extra virgin olive oil, and 1 tsp of finely minced rosemary.

Stir well with a paddle, then with your hands, adding the rest of flour a little at a time.

When the mixture is consistent, spread it on a board. Knead with the palms for 10 minutes until the dough is elastic.

Finally, let the dough rest under a sheet of parchment paper and a towel until it will double its size (about 1.5 h).

INTO THE BAKING TRAY

Lie down the dough into a baking tray 16×12 inches previously brushed with 1 tbsp of olive oil.

Work the dough as less as possible. Brush a mixture of 4 tbsp of olive oil and 4 tbsp of warm water over the flatbread and spread 1 tbsp of whole rosemary needles.

Cover the dough with a piece of parchment paper.

Let the flatbread double its size (about 2 h).

INTO OVEN

Pre-heat the oven on 450° F.

Create  little hollows on the flatbread with your fingers.

Brush 4 tbsp of water and spread the coarse salt.

Bake the rosemary flatbread 5 mins at 450° F, then low the temperature at 400° F and bake 15/20 mins more.

Just out from the oven, brush the flatbread with 3 tbsp of olive oil.

SERVING THE ROSEMARY FLATBREAD

Serve the rosemary flatbread with cheese, baked vegetables, and cured meats.

Even is this flatbread is best served the same day, it is good the day after as well, just re-heated a few minutes into the oven.

TAKE A LOOK AT THIS

HOMEMADE SUN-DRIED TOMATOES preserved in olive oil

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Yield: 8

ROSEMARY FLATBREAD with olive oil (Italian focaccia)

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talian, focacciRosemary flatbread is a Tuscan specialty! In Italy it is called “focaccia” or “schiacciata”. Coarse salt is essential to obtain the characteristic taste and texture. The Italian tradition requires adbundant olive oil. For this reason the quality of the oil is essential to obtain a great “schiacciata”. I love load my rosemary flatbread with cheese, baked vegetables or cured meats, but it is delicious simply plain as well!

Prep Time 3 hours 30 minutes

Cook Time 20 minutes

Total Time 3 hours 50 minutes

Ingredients

• 25 oz bread flour (700 g)
• 14.5 oz water (400 g)
• 15 tbs extra virgin olive oil (200 g)
• 1/4 oz active dry yeast (7 g)
• 1 sprig of rosemary
• 1 tsp sugar
• 2 tbsp coarse salt
• 2 tsp table salt

Instructions

FIRST STEPS

1. Pour 12.5 oz of room temperature water into a bowl along with the dry yeast and 1 tsp of sugar, and stir well.
2. Pour 2/3 of bread flour into the same bowl and stir well until all the ingredients are well mixed.
3. Now, add the table salt, 5 tbsp of extra virgin olive oil, and 1 tsp of finely minced rosemary.
4. Stir well with a paddle, then with your hands, adding the rest of the flour a little at a time. When the mixture is consistent, spread it on a board.
5. Knead with the palms for 10 minutes until the dough is elastic.
6. Finally, let the dough rest under a sheet of parchment paper and a towel until it will double its size (about 1.5 h).

INTO THE BAKING TRAY

1. Lie down the dough into a baking tray 16x12 inches previously brushed with 1 tbsp of olive oil.
2. Work the dough as less as possible. Brush a mixture of 4 tbsp of olive oil and 4 tbsp of warm water over the flatbread and spread 1 tbsp of whole rosemary needles.
3. Cover the dough with a piece of parchment paper. Let the flatbread double its size (about 2 h).

INTO OVEN

1. Pre-heat the oven on 450° F. Create little hollows on the flatbread with your fingers.
2. Brush 4 tbsp of water and spread the coarse salt. Bake the rosemary flatbread 5 mins at 450° F, then low the temperature at 400° F and bake 15 mins more.
3. Just out from the oven, brush the flatbread with 3 tbsp of olive oil.

SERVING THE ROSEMARY FLATBREAD

1. Serve the rosemary flatbread with cheese, baked vegetables, and cured meats.
2. Even is this flatbread is best served the same day, it is good the day after as well, just re-heated a few minutes into the oven.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 549Total Fat 27gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 22gCholesterol 0mgSodium 2330mgCarbohydrates 65gFiber 2gSugar 1gProtein 11g

The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.

Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make me very happy 🙂