Focaccia Bread, homemade with rosemary, olive oil and sea salt

Focaccia bread with rosemary and sea salt

Focaccia bread with rosemary and sea salt

I love to bake my own bread. Despite the hype these days not to eat (too much) bread, I’m going to try to bake a new bread every week. I love eating bread! I mostly eat kellogg Special K with pure Chocolate every day, but that’s mostly because I’m lazy in the morning and for lunch, specially when I have to go to work. Baking my own bread is time consuming and that’s something I don’t have on work days. Baking a bread like this delicious Focaccia bread, is taking up to at least 3 hours before you can really eat it. It’s not that you have to sit next to the bread all the time, but you have to stay close to do some work now and then;-).

Homemade focaccia bread with rosemary, olive oil and sea salt

The whole proces starts with the making of the dough. When the dough is mixed you have to wait twice an hour to let the dough rise.

Focaccia bread unfinished

After those waiting hours the dough is ready for the oven, 20-25 minutes in the oven, a little waiting to let the bread cool down and then your delicious bread is ready!

It’s also nice to fill the dimples you made with your finger with olives or Cherry tomatoes. You put these in the dimples before you put the bread in the oven.

Focaccia Bread, homemade with rosemary, olive oil and sea salt

Home baked focaccia bread with rosemary leafs, olive oil and sea salt flakes. Delicious on its own, but also nice as a sandwich or with some soup
Course Bread
Cuisine Italian
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 2
Author Cakes and pumps

Ingredients

  • 500 gr. Biological Wheat flour
  • 20 gr. Semolina
  • 1 Sachet dried yeast
  • 10 gr. Salt
  • 2 Spoons fresh rosemary leafs
  • 100 ml Olive oil extra virgin
  • 250 – 300 ml Lukewarm water
  • Sea salt flakes
  • Mixing bowl or Bread baking machine only to mix
  • Plastic wrap and tea towel
  • Baking tray
  • Baking paper

Instructions

  1. Combine the wheat flour with the Semolina in a mixing bowl. Mix this with the dried yeast and the 10 grams of salt.
  2. If you use a baking machine to mix, then put all the ingredients from the step before in the baking machine. On top of it put 2 spoons of olive oil and 250-300ml lukewarm water.
  3. If you’re mixing by hand, then mix slowly 2 spoons of olive oil and 250-300 ml lukewarm water with the mix from the first step. Keep mixing until your dough feels smooth and elastic.
  4. When everything is mixed in the baking machine, get it out and put it back in the mixing bowl.
  5. Cover the mixing bowl with plastic wrap and set it aside on a warm place for 1 hour. The dough will double it’s size.
  6. Put the baking paper on a Baking tray and then the dough on it. You can also oil the baking tray and put the dough on it, but with baking paper the bread is much easier to remove from the baking tray when baked. Sprinkle a little oil on the dough and push the dough over the baking plate until it has a size of around 30 x 40 cm (11,8 inch x 15,8 inch)
  7. With your finger you can press dimples into the dough. Leaf the dough under a tea towel for 1 hour to rise again.
  8. Preheat the oven to 220 °C. After an hour, sprinkle some oil over the dough, then the rosemary leafs and the sea salt flakes. Be careful with the salt, if you use to much, the bread will taste much to salt, which is not nice (and not healthy).
  9. Bake the focaccia in the middle of the oven in 20 – 25 minutes or until golden.
  10. Let the focaccia bread cool down on a wire rack outside the oven.

 

In the next recipe on cakesandpumps.com, I will show you a recipe how to make a sandwich with the focaccia bread.

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