Rosemary Focaccia Bread Recipe - WhitneyBond.com (2024)

FAQs

Is focaccia better with bread flour or all purpose flour? ›

Bread flour is slightly higher in protein than All-purpose, so gives the focaccia just a little more chew. I love the mix of both, but just AP flour works just fine too! See FAQ for using only AP flour in the recipe if that is what you have. Yeast - I used instant yeast in this recipe.

Now, focaccia uses plenty of olive oil, not only in the dough, but for kneading, proofing, in the baking pan, and on the bread's surface before baking. All this fat means the texture is light, moist and springy, the crust emerges golden and crisp, plus the center stays soft for days afterwards.

Why is my focaccia not fluffy or chewy? It could be the type of flour you used. The best flour to use to make focaccia bread is bread flour which gives you fluffy baked bread. Or, it could also be because you did not knead the dough enough for the gluten to form a structure which can result in flat or dense bread.

Focaccia made with high-protein bread flour produces the best results, but all-purpose flour will work as well.

If the soil seems to be dry, the plant should be watered thoroughly. Once per week, the plant should be misted with a spray bottle, or a humidifier can be used to boost humidity inside the house. Additionally, rosemary should not be fertilized during the winter.

Bake the focaccia until it's light golden brown, about 20 to 25 minutes. Remove the focaccia from the oven, and immediately turn it out of the pan onto a rack to cool. Enjoy focaccia hot from the oven, or warm; focaccia is best the same day it's made.

Can you overproof focaccia dough? You can definitely overproof focaccia, but it is difficult. There is so much oil in the dough, and very little sugar, so the yeast is "sleepy" or slow due to both of those elements and less likely to overproof.

("Overnight" is baker for 8-12 hours). After an overnight rest at room temperature, the focaccia dough will have spread out into the corners of the pan. It will look airy and bubbly and should jiggle slightly when you shake the pan.

Flour: Basic all-purpose flour will be great! Olive oil: Some of which we will mix into the actual bread dough, plus extra for drizzling on top once the focaccia has baked. Flaky sea salt: Some of which we will mix into the actual bread dough, plus extra for sprinkling on top of the dough before baking.

Use a high quality extra virgin olive oil and don't be shy with it – this is a recipe that relies heavily on extra virgin olive oil not just for the taste but also for the texture and that golden and crunchy crust. It's important we are not skimping on the quality which is why I recommend using Rich Glen olive oil.

Can you over knead focaccia? ›

Tips for the perfect homemade Focaccia.

Don't over-knead your dough– In the first step, make sure the dough has come together enough that it's sticky but not smooth, this will help to make the much desired air bubbles.

Oven temperature: If the oven is too cold, it can lead to dense bread as it doesn't heat the gases in the dough enough to make them expand and rise. Preheat the oven and don't leave the door open too long when placing focaccia inside. This ensures the oven is nice and hot.

Traditionally Tuscan focaccia is medium thick and medium soft but crispy on the outside. Salt and rosemary are its usual companions. However, throughout Tuscany you can also find a thin and crispy version as well thick and very soft. Tuscan panini with cheese and cold cuts often use focaccia for a base.

Excess water can also deplete soil nutrients in plants either container grown or in the ground. So a brown rosemary may also indirectly be the result of a lack of nutrients. If indeed the case of browning is related to overwatering, the result is that the root system shrinks, leading to brown foliage.

Wash the herbs and then pat them dry with a dishcloth. Lay the herb leaves or sprigs on a cookie sheet lined with parchment paper. Place the cookie sheet in an open oven on low heat — less than 180 degrees F — for two to four hours. To see if the herbs are ready, check if the leaves crumble easily.

Remove overgrown stems anytime during the summer growing season to maintain the basic shape of the rosemary bush. Cut each overgrown stem back so it is the same length as surrounding stems. look unkempt. Remove up to half the new growth on the shrub, taking care not to cut into the woody portions of the stems.