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Home » Bread and Biscuits » Rosemary Focaccia with Olives, Roasted Tomatoes

Rosemary Focaccia with Olives, Roasted Tomatoes

April 11, 2010 by Angela Roberts 6 Comments

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Rosemary Focaccia with Olives

Goldilocks didn’t really eat porridge at the home of the three bears. She ate focaccia. As the first bite of Mama Bear’s focaccia landed into her little mouth, she was heard to say “this focaccia is too soft.” As she grabbed the second piece off of Papa Bear’s plate, she gasped “this focaccia is too hard.” Just as she was about to go hungry, she took one more chance and ate a bite from the piece off of Baby Bear’s plate. And, it was just right.

At first she heard a little bit of crunch, and then she discovered the warm pillowy softness of the middle to be delighted by a crispy bottom. Goldlocks finished off the piece that was still warm. The aromatic rosemary sprinkled on top of extra virgin olive oil made her feel so good she decided to eat all the pieces from Baby Bear’s plate until she was so full, she had to take a nap. And, you know how that ends.

My point is that not all focaccia is created equally. Nor is it served appropriately. Focaccia is a rustic bread, best served right out of the oven, often losing its appeal when it sits and gets stale. It’s perfectly wonderful re-heated, but then takes on a different, crunchier texture. It’s not so good piled high under a glass cake dish and used for sandwiches. But, we’ve all seen that, right? Well, not if you are in Italy. Focaccia is not sandwich bread over there, but here in the States, it became trendy to take some meat and cheese and bury it between two mattress thick pieces of stale bread that you can’t get your mouth around. I’m wishing away this trend (along with everything being made with goat cheese), but that’s another post.

Focaccia is not pizza. It’s not sandwich bread. It’s focaccia, a rustic, flat bread glistening with olive oil and other savory ingredients, baked by very opinionated Italians, who each have their own way of approaching this bread.

Focaccia can be a bit finicky. A dry dough or too long of a cooking time and focaccia is toast. But a good focaccia has just the right crunch of a flat bread with a surprise of soft bread inside. It is baked with olive oil on top and then any kind of mediterranean topping you can think of, although I have a focaccia post coming that takes a walk on a different part of the globe.

The Process for Rosemary Focaccia

Never having made focaccia before, I set out to perfect it, although I was starting with a perfect teacher, Marcella Hazan. But, for some reason, my first focaccia, adhering to the recipe didn’t produce the expected result. It was a bit too crusty and that may be my own doing. However, after googling a few others who used the recipe, I found that other cooks had a hard time with the dough. One package of yeast for the 6 1/2 cups of flour does not an easy, soft dough make, and I should have known that.

So I set out to rework the recipe, looking for a softer dough. I increased the yeast and changed over to bread flour. The pictures you see are my second try. It rapidly disappeared, but I was still curious and made a third try.

Goldlocks Says  this focaccia is “Just Right”
For focaccia number 3, I made it again, and allowed it to rise even longer from 90 minutes to 2 hours,
It was the focaccia that Goldlocks would be most drawn to, a perfect balance of crispy and soft. However, it is addicting, and most likely Baby Bear would have never left any on his plate for her to try.

What I learned about Rosemary Foccacia
There are many variations and recipes. The two most important things are “knowing your dough” and not going too thick. A good focaccia is about 2-3 inches thick once baked. The dough should be very workable and more to the softer side (just like good pizza dough). You may come to make it differently every time, depending on your mood. You can use the long cookie sheet, or try other baking vessels. My next focaccia will be in a cast iron pan, but that should come as no surprise.

Tell me, how would you top your focaccia? I’ll bet you have ideas I have never thought of.

Print Recipe
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Cooking Italy: Rosemary Focaccia with Olives, Roasted Tomatoes

Adapted from Essentials of Classic Italian Cooking by Marcella Hazan
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Course: Bread
Cuisine: Italian
Servings: 6
Author: Angela Roberts

Ingredients

  • 1 1/2 package active dry yeast
  • 2 cups warm water
  • 6 cups bread flour
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon salt
  • heavy duty rectangular baking pan about 18 x 14
  • olive oil for pan
  • pastry brush
  • A mixture of 1/4 olive oil 2 tablespoons water, 1 t salt
  • Roasted grape tomatoes (roasted in oven at 300 for 20 minutes with olive oil)
  • Oil cured olives pitted and divided
  • 2 teaspoons finely chopped rosemary

Instructions

  • Dissolve yeast into 1/2 cup lukewarm water. Rest 10 minutes.
  • Add 1 cup flour, mix. Add olive oil 1 t salt, 3/4 cup water and half remaining flour. Mix well with hands. Add remaining water and flour. At this point you can put into mixer with dough hook, or food processor. If you knead by hand, slap down on counter several times and knead for 8 minutes or until the dough is very workable and soft.
  • Rest in oiled bowl with covered damp towel for two hours.
  • At end of this rising time, punch down, place on oiled baking sheets, stretch by hand to the edges.
  • Preheat oven to 450.
  • Allow to rise for two hours
  • Using a wooden spoon, small ball or finger tip, make indentations.
  • Using pastry brush, brush olive oil water mixture over top. Top with olive and tomatoes.
  • Put in oven, reduce heat to 400 and bake for 15 minutes. Top with rosemary and bake for another 7-8 minutes.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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Filed Under: Bread and Biscuits, Italian Recipes, Marcella Hazan Recipes Tagged With: bread flour, olives, rosemary, tomato, yeast

« Spring Picnic: Chicken Roulade with Rainbow Chard
Fusion Focaccia with Radishes and Nori Sea Salt »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Pat Olsen says

    July 31, 2019 at 10:12 am

    I’ve never made a focaccia bread before but reading through this rosemary w/olives recipe (first I read thru the peach version 😋) I really want to give it a try. I already have all the ingredients! These two look absolutely heavenly!!!

    Reply
    • Angela Roberts says

      August 1, 2019 at 6:23 am

      It’s pretty darn good. I hope you try.

      Reply

Trackbacks

  1. Peach Rosemary Focaccia, a Peach Recipe with Italian Flair says:
    June 30, 2018 at 11:02 am

    […] used my basic focaccia recipe that is adapted from my favorite Italian cookbook, Essentials of Classic Italian Cooking from […]

    Reply
  2. Bucatini with Shrimp and Roasted Tomatoes - Spinach Tiger says:
    April 18, 2017 at 3:47 pm

    […] Rosemary Focaccia with Roasted Tomatoes […]

    Reply
  3. Sweet and Savory Dishes Special Enough for Your Valentine says:
    February 11, 2012 at 9:53 am

    […] Rosemary Focaccia […]

    Reply
  4. Super Bowl Recipes from Spinach Tiger — Spinach Tiger says:
    January 5, 2012 at 10:30 pm

    […] garlic bread) White Bean Chili and Buttermilk Cornbread (for the south and makes lots of cornbread) Rosemary Focaccia with Olives, Roasted Tomatoes(Sophisticated and adored) Roasted Asparagus Aromatic Spiced Oven Fried Chicken (can be used for […]

    Reply

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