Introduction: Focaccia bread is a beloved Italian staple known for its soft, airy texture and rich flavor. This homemade focaccia recipe is simple yet delicious, with a golden, crispy crust and a hint of rosemary and olive oil. Perfect as a side dish, sandwich base, or snack, this bread is sure to impress with its rustic charm and versatility.
Ingredients:
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ cups warm water
- ¼ cup olive oil (plus extra for brushing)
- 2 teaspoons salt
- Fresh rosemary, chopped (about 1 tablespoon)
- Sea salt flakes, for sprinkling
Procedure:
- Activate the Yeast: In a bowl, combine warm water and yeast. Let it sit for 5-10 minutes until it becomes foamy.
- Make the Dough: In a large mixing bowl, add flour and salt. Pour in the yeast mixture and olive oil, and mix until a dough forms. Knead for about 5-7 minutes until smooth.
- First Rise: Transfer the dough to an oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Prepare for Baking: Preheat the oven to 400°F (200°C). Grease a baking pan with olive oil, then press the dough into the pan, stretching it to fit.
- Create the Signature Texture: Use your fingers to press dimples into the dough, then drizzle with olive oil, sprinkle with fresh rosemary, and add a few pinches of sea salt flakes.
- Bake: Bake for 20-25 minutes, or until the focaccia is golden brown and crispy on top.
- Serve: Let it cool slightly, slice, and serve with olive oil or as a side to your favorite dish.
Directions
- Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
2. Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp
3.Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black peppe
