Hello guys! As I promised yesterday, on Instagram, the recipe for our beautiful rosemary, sea salt and cherry tomatoes focaccia is here.
I have always enjoyed eating focaccia, but I never did it for myself. This is so delicious!
The basic recipe is thought by some to have originated with the Etruscans or Ancient Greeks. Focaccia, known and loved in Italy and abroad, is yeasted flat bread which belongs essentially to the northern shores of the Mediterranean and has its origin in classical antiquity. Various versions of this Italian bread can also be found in other parts of the world. In Burgundy, focaccia is called foisse or fouaisse, in other areas of France it is known as fougasse. In Argentina, it is widely consumed under the name fugazza. The Spanish call it hogaza. Thanks to Abigail’s Bakery for the info.
It takes some time to be prepared but it’s totally worth it.
Just have a look at it.
I recently got Gaz Oakley’s book “Vegan 100” and this inspired me to do the focaccia. I used his method for preparing the dough and then I chose my favorite toppings – cherry tomatoes, rosemary, sea salt and chili.
Here’s the recipe.
- 2tsp active dry yeast
- 4 tbsp extra virgin olive oil
- 280 ml water
- 580 gr all purpose flour
- pinch of sea salt
- 1 clove of finely chopped garlic
- 1 sprig of fresh rosemary
- a handful of cherry tomatoes
- 3-4 sun dried tomatoes
- chili flakes
- Mix the yeast and 2 tbsp of olive oil into the water and leave for around 10 minutes, until a bit bubbly
- Place the flour into a mixing bowl and form a well in the middle, and stir in the water and yeast mix so it all comes together
- Start working on the dough on a wooden surface, lightly floured, for 10 minutes
- Lightly oil the bowl that you used before and put the dough back into it, cover with a towel and leave in a warm place, so it will start rising. I left it for 1 hour and it doubled in size.
- Remove it from the bowl and knead for another 5 minutes, don't push it much so you don't lose the fluffiness of the dough
- Place the dough into your baking tray and poke holes all over it with your fingers
- Cover with a towel and leave it on a warm place again, to rise for another 30 minutes
- Now you can arrange the tomatoes, garlic and rosemary on top of the dough, pushing them in so the flavors go inside, sprinkle with the sea salt and chili and add 2 tbsp of olive oil
- Bake in the oven, set to 200 C, for 35 minutes
You will be super satisfied with the result – it’s a good companion on the lunch or dinner table to have with some soup or a warm stew.
You can add olives to your focaccia, or onions will do a great addition as well. You can improvise a lot with this recipe, as long as you master the dough – the topping is the least of your concerns.
Ancient Greeks believed that Rosemary was a magical plant that could strengthen memory. Dried, well-preserved it is able to retain most of the flavor and fragrance.
Thank you so much for being with us one more time, and see you soon 🙂