Culinary Institute of America Recipe
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Focaccia with Rosemary

Focaccia al Rosmarino

This focaccia is perfect to serve cold or warm, as a snack, or as part of any antipasto.”

This and other great recipes are from The Culinary Institute of America's cookbook, Italian Cooking at Home.

Rosemary focaccia bread recipe by the CIA - F

Ingredients

 

Dough

Makes 8 Servings

  • 2 cups water, about 70°F
  • 1 envelope active dry yeast
  • 5 cups bread flour, sifted, plus as needed for dusting dough and work surface
  • 2 tsp kosher salt
  • 2 tbsp olive oil

Topping

  • 1 tbsp olive oil
  • 1 tbsp coarsely chopped rosemary
  • 1 tsp kosher salt

Directions

  1. To make the dough, combine the water and yeast in the bowl of a stand mixer. Stir to distribute the yeast, and let the mixture rest for a few minutes to rehydrate the yeast.
  2. Add the flour and salt. Mix on low speed with a dough hook until a smooth, elastic dough is formed, 10 to 15 minutes.
  3. Dust the surface of the dough with a sprinkling of flour, cover the bowl tightly with plastic wrap, and let the dough rise at room temperature until it doubles in bulk, about 1 hour.
  4. Transfer the dough to a floured work surface. Press the dough out into a rough square, and then pull the 4 corners in toward the center. Turn it over so the upper surface is smooth. Drape the ball of dough with the plastic you used during the first rise and let it rest until it has relaxed, about 30 minutes.
  5. Brush a baking sheet (with sides) or a jelly-roll pan liberally with 2 tablespoons of olive oil. Uncover the dough and spread and pull it into a rectangle about the same dimensions as your pan. Lift the dough into the pan and stretch it out into an even layer that fills the pan.
  6. To make the topping, brush the surface of the dough with the olive oil. Cover the surface evenly with the rosemary. Drape plastic wrap over the surface and let the dough rise until it has nearly doubled in volume, about 30 minutes.
  7. Preheat the oven to 350°F. Position a rack in the bottom third of the oven.
  8. Before the focaccia goes into the oven, use your fingertips to press dimples into the dough in a random pattern. Sprinkle the salt over the surface.
  9. Bake the focaccia until the edges are slightly golden in color, 10 to 12 minutes. Remove from the oven and cool on a rack for about 10 minutes. The focaccia is ready to cut into squares and serve.

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