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Rosemary Italian Focaccia Barese
Traditional Italian Focaccia bread naturally delicious but this Rosemary spin is a great way to add a boost of flavor to an already flavorful Italian bread.
Total Prep Time: 3 hours
Bake Time: 15-20 mins
Ingredients For Bread
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2 1/2 Cups of all purpose flour
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5.5 oz of flowered boiled potatoes
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1 tsp. of instant dry yeast
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3/4 Cup room temp water (68 to 77°F (20 to 25°C))
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1 tsp. finely chopped rosemary (For Topping)
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1 tsp. finely chopped Thyme (For Topping)
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1 tsp. finely chopped sage (For Topping)
Ingredients Topping
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1 medium vine ripe tomato
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1 tsp. finely chopped rosemary
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pinch of salt
Instruction For Potatoes
Wash and peel the potatoes and let them boil till they are soft, and mash them together with a fork and let cool.
4 Steps of Instruction for Bread
Step 1:
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First, sift your flour into a bowl and then add in the salt
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Add the potatoes into the flour mixture and mix together
Note: it's easier to do this with your hands.
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Next, you will add the water and mix the flour mixture by hand until you get a rough dough
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Then you will transfer the dough to a working station and you're going to knead the dough for 5 mins straight
Note: To test if it's been kneading enough pinch the dough and if the pinch marks bounce back. THEN YOU'RE READY TO GO!
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Then you will transfer the dough to a bowl
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Dust it with some flour and cover it with a damp towel and set aside in a cool place for 90 mins to allow the dough to rise
Step 2:
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After the dough has risen, dust your working area with flour and transfer the dough for the next step
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Gently flatten the bread with your hands to obtain a round shape, and then fold the bread into thirds like an envelope
Note: Do this process only once.
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Then take the envelope shape and take both hands on both sides of the envelope and fold back the dough until it forms a ball shape again
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And just spin the dough on the work surface using your hands to make the perfect ball
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Next, you will place the dough ball back into the bowl
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dust again with flour and cover and let it rise again for another 30 mins
Step 3:
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After the 30 mins are up, transfer the dough ball onto a baking sheet lined with parchment paper and dusted with flour
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Then stretch out the dough to the desired shape
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Next, poke the top of the dough with your fingers to give the traditional Focaccia dimples.
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Now take your marinated tomatoes and press them into the dimples to give its traditional rustic look
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Don't forget to drizzle some of the tomato juice on top of the bread to give it extra flavor
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Then finally cover the dough and let rise for another 30 mins
Final Step:
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Once the final 30 mins are up
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Bake in the oven at 430 F for 15-20 mins or until you achieved desired golden brown color
Instruction For Topping
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Cut your tomato into quarters and place into a bowl
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Next, add your rosemary and salt and allow the tomatoes to marinate until the dough is ready to bake
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