Rosemary Focaccia Recipe

Flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the bread.

Sugar: Feeds the yeast and helps with browning.

Active dry yeast: Leavens the dough, making it rise and become airy.

Warm water: Activates the yeast and hydrates the dough.

Olive oil: Adds richness and moisture to the bread.

Fresh rosemary: Provides a fragrant, herbal flavor.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, resulting in a focaccia with a chewy texture. If the dough is too sticky, lightly dust your hands and the surface with flour, but be careful not to add too much, as this can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the focaccia a chewier texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread denser.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• sugar - Substitute with honey: Honey adds a subtle sweetness and can help with browning.

• sugar - Substitute with maple syrup: Maple syrup offers a unique flavor and also aids in browning.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients and may rise faster.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can give a more pronounced yeast flavor but needs to be dissolved in water first.

• warm water - Substitute with milk: Milk can make the dough richer and softer.

• olive oil - Substitute with canola oil: Canola oil is a neutral oil that won't affect the flavor much.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative.

• chopped fresh rosemary - Substitute with dried rosemary: Dried rosemary is more concentrated, so use less of it.

• chopped fresh rosemary - Substitute with thyme: Thyme has a different but complementary flavor that works well in bread.

• Allow the focaccia to cool completely before storing. This prevents condensation, which can make the bread soggy.

• Wrap the focaccia tightly in plastic wrap or aluminum foil. This helps to maintain its freshness and prevents it from drying out.

• For short-term storage, place the wrapped focaccia in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days.

• If you need to store the focaccia for a longer period, consider freezing it. First, cut the focaccia into individual portions. This makes it easier to thaw only what you need.

• Wrap each portion in plastic wrap, then place them in a resealable freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the bag with the date so you can keep track of how long it has been stored. The focaccia can be frozen for up to 3 months.

• When ready to enjoy, thaw the focaccia at room temperature. For a quicker option, you can microwave it on a low setting for a few seconds.

• To refresh the focaccia, preheat your oven to 180°c (350°f). Place the thawed focaccia on a baking sheet and bake for about 10 minutes, or until warmed through and slightly crispy.

• If you prefer a softer texture, wrap the focaccia in aluminum foil before reheating. This helps to retain moisture while warming.

• For an extra touch of flavor, drizzle a bit of olive oil and sprinkle some fresh rosemary on top before reheating. This will revive the aromatic essence of the focaccia.

• Enjoy your rosemary focaccia as a delightful accompaniment to soups, salads, or simply on its own as a savory snack.

• Oven Method: Preheat your oven to 180°C (350°F). Place the leftover rosemary focaccia on a baking sheet. Lightly drizzle with olive oil to keep it moist. Cover with aluminum foil to prevent it from drying out. Bake for about 10 minutes or until warmed through. Remove the foil for the last 2 minutes to regain some of that delightful crispiness.

• Toaster Oven Method: Set your toaster oven to 180°C (350°F). Place the focaccia directly on the rack or on a small baking tray. Heat for about 5-7 minutes. For an extra touch, drizzle a bit of olive oil on top before reheating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the focaccia in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through and slightly crispy.

• Microwave Method: Place the focaccia on a microwave-safe plate. Cover with a damp paper towel to keep it from drying out. Microwave on medium power for about 30-45 seconds. This method is quick but may not retain the original texture as well as other methods.

• Air Fryer Method: Preheat your air fryer to 160°C (320°F). Place the focaccia in the air fryer basket. Heat for about 3-5 minutes, checking halfway through to ensure it doesn’t get too crispy. This method will give you a nice balance of warmth and crunch.

• Mixing bowl: A large bowl used to combine the flour, salt, and sugar, and later to mix in the yeast mixture and olive oil.

• Measuring spoons: Used to measure out the salt, sugar, and yeast accurately.

• Measuring cup: Used to measure the warm water and olive oil.

• Whisk: Useful for dissolving the yeast in warm water.

• Wooden spoon: Handy for mixing the dough initially before kneading.

• Floured surface: A clean, flat surface dusted with flour to prevent the dough from sticking while kneading.

• Hands: Essential for kneading the dough to develop gluten and achieve the right texture.

• Greased bowl: A bowl lightly coated with olive oil to allow the dough to rise without sticking.

• Plastic wrap or clean kitchen towel: Used to cover the bowl while the dough is rising.

• Baking sheet: A flat, rectangular metal pan used to spread out the dough for baking.

• Oven: Preheated to the required temperature to bake the focaccia.

• Knife: Used to chop the fresh rosemary.

• Pastry brush: Useful for drizzling olive oil evenly over the dough before baking.

• Cooling rack: A wire rack to allow the focaccia to cool slightly before serving.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the process.

Use a stand mixer: A stand mixer can knead the dough for you, reducing manual effort and time.

Proof in a warm place: Speed up the rising process by placing the dough in a warm, draft-free area.

Preheat the oven early: Start preheating your oven while the dough is rising to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quicker transfer.