Easy Rosemary Focaccia

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Last Friday I stayed up all night writing this focaccia recipe. The next morning after breakfast, I wanted to re-read it once again, before posting it. When I opened my open office document, everything was in the form of hashtags. Seriously, I stayed up till 04:00 am for this? I searched everywhere on my laptop for temporarily saved docs, without success. Lesson learned: From now on I will be saving backups when writing something. Thank God, this didn’t happen to me during my studies.

Well recently I made focaccia with rosemary and mozzarella cheese for my husband’s birthday party. This Italian style flatbread was a big hit and everyone kept asking for the recipe. I was even blaming myself for not doubling or tripling the recipe.

This Italian flatbread:

  • is soft and fluffy
  • tastes heavenly
  • is super easy and comes together in just 1 hour 40 minutes, from start to finish
  • is very versatile. You can top your focaccia bread with any topping of your choice, from olives, red onions, fresh garlic to grated Parmesan cheese and so on. I’ve also made focaccia with dried herbs for a couple of times and it always turned out well. You can also substitute fresh rosemary in the dough with any Italian herbs you that you prefer.

How to make focaccia bread?

All you need to make this over the top Italian style flatbread is good quality olive oil and fresh herbs. You let the dough packed with fresh mozzarella cheese, lots of yeast, fresh rosemary, fresh garlic and lots of olive oil rise twice. Then shape it in any form of your choice, brush it with olive oil and sprinkle it with fresh rosemary leaves and coarse kosher salt before baking for 20 minutes.

You can have this bread for breakfast, as a snack or to compliment your main course. Some of my favorite combinations comprises of eggplant and feta casserole, meatballs in tomato sauce and aioli.

So if you’re looking for BEST tasting focaccia recipe to WOW your family and friends, then you should definitely give this easy to follow recipe a try.I’m sure you’ll love these recipes as well: Easy Turkish flatbread and Fresh herb bread


Italian Style Flatbread (Foccacia)

Yield: 10 servings
Prep Time: 20 min
Rise time: 60 min
Bake Time: 20 min
Total Time: 1 h 40 min

You’ll need

For the dough

  • 550 g (4 2/5 cups) plain flour, plus extra for dusting
  • 6 teaspoons active dry yeast
  • 100 ml (1/3 cup + 1,5 tbs) milk
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 200 ml (¾ cup + 1,5 tbs) lukewarm water
  • 100 g (approx. 4 oz) fresh Mozzarella cheese
  • 2 tablespoons fresh rosemary, chopped
  • 4 garlic cloves
  • 6 tablespoons extra virgin olive oil, plus extra for greasing

For the topping

  • about 1 teaspoon coarse kosher salt
  • 3 teaspoons extra virgin olive oil
  • 2 tablespoons fresh rosemary

You’ll also need

  • baking sheet & parchment paper
  • bowl & jar
  • knife & cutting board
  • electric mixer with dough hooks
  • rolling pin/ empty glass bottle

Easy Italian flatbread (Focaccia) with rosemary and mozzarella step-by-step photo recipe

Make the dough

Add 1 tablespoon flour, sugar and yeast to the jar with lukewarm water. Stir well and let the mixture stand for 5 minutes.


In the meantime mince garlic and fresh rosemary. Then cut mozzarella cheese in small slices.


Put the flour, olive oil, cheese, garlic, rosemary and salt in a bowl.

Mix well, then pour in milk and the yeast – sugar mixture.


Knead the dough very well (first at a low speed and then at medium – high speed).

Until the dough is no more sticking on the walls of the bowl.

NOTE: If you’re using your hands, mix all the ingredients together to form a smooth dough, then knead the dough on a lightly floured surface for 5 minutes.

Let the dough rise

Grease the bowl and dough with oil.

Cover the bowl with a tea towel and let it raise in a warm place for 45 minutes.

Gently punch down the dough for two to three times.

Cover the dough once again and let it rise for the second time for 15 minutes.

NOTE: If it’s cold where you are, just preheat your oven to 50 °C (122 °F) while making the dough, turn it off and let the dough rise in the preheated switched off oven for the indicated time.

Roll out and bake

In the meantime preheat the oven to 200 °C (392 °F), with both top and bottom heat.

Tip the dough on a parchment paper. Lightly flour the dough and the rolling pin.

Carefully roll out the dough into a rectangle, square or any shape.

Put the parchment paper with the rolled out dough on a baking sheet, carefully. Using your fingertips begin pressing into the dough, gently, to create dimples.

Drizzle the top with olive oil and brush evenly.

Then sprinkle with coarse salt

and fresh rosemary leaves.

Bake for 20 minutes.

Drizzle with olive oil and enjoy while still warm.

This bread can stay fresh up to 3 days. Just wrap it in a plastic or cover it with a clean kitchen towel, so that it will stay moist.
Enjoy!
Did you make this recipe? I’d love to see!. Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

Easy Rosemary Focaccia)

An easy and delicious focaccia bread recipe that  comes together in just 1 hour 40 minutes, from start to finish. This recipe is flavored with mozzarella cheese, fresh herbs and olive oil. Perfect recipe to wow the family or guests. 
Prep Time20 mins
Cook Time20 mins
Rising Time1 hr
Total Time40 mins
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Italian
Keyword: Bread, Doughs, how to, Sides
Servings: 10 sevings
Author: Ester kocht

Ingredients

For the dough

  • 550 g (4 2/5 cups) plain flour plus extra for dusting
  • 6  teaspoons  dry yeast
  • 100 ml (1/3 cup + 1,5 tbs)  milk
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 200  ml (¾ cup + 1,5 tbs) lukewarm water
  • 100 g (approx. 4 oz)  fresh Mozzarella cheese drained
  • 2 tablespoons fresh rosemary, chopped
  • 4  garlic cloves
  • 6  tablespoons extra virgin olive oil plus extra for greasing

For the topping

  • about 1  teaspoon  coarse kosher salt
  • 3  teaspoons  extra virgin olive oil
  • 2 tablespoons  fresh rosemary

Instructions

  • Add 1 tablespoon flour, sugar and yeast to the jar with lukewarm water. Stir well and let the mixture stand for 5 minutes.
    In the meantime mince garlic and fresh rosemary. Then cut mozzarella cheese in small slices.
    Put the flour, olive oil, cheese, garlic, rosemary and salt in a bowl. Mix well, then pour in milk and the yeast - sugar mixture.
    Knead the dough very well, until the dough is no more sticking on the walls of the bowl.
  • Grease the bowl and dough with oil. Cover the bowl with a tea towel and let it raise in a warm place for 45 minutes. Gently punch down the dough for two to three times. Cover the dough once again and let it rise for the second time for 15 minutes.
  • In the meantime preheat the oven to 200 °C (392 °F), with both top and bottom heat. Tip the dough on a parchment paper. Lightly flour the dough and the rolling pin. Carefully roll out the dough into a rectangle, square or any shape. Carefully put the parchment paper with the rolled out dough on a baking sheet. Using your fingertips begin pressing into the dough, gently, to create dimples. Brush/drizzle the top with olive oil, then sprinkle with fresh rosemary leaves and coarse salt.
    Bake for 20 minutes .
  • Drizzle with olive oil and enjoy!

Notes

  1.  If you're using your hands, mix all the ingredients together to form a smooth dough, then knead the dough on a lightly floured surface for 5 minutes.
  2. If it's cold where you are, just preheat your oven to 50 ° C (122 °F) while making the dough, turn it off and let the dough rise in preheated switched off oven for the given time.
  3. This bread can stay fresh up to 3 days. Just wrap it in a plastic or cover it with a clean kitchen towel, so that it will stay moist.

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2 Comments

  1. I can’t wait to try this!

  2. I love focaccia! I need to try your one 🙂

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