Recipe: Focaccia with Mozzarella and Rosemary
Focaccia, Italian pronounciation: [foˈkat͡ʃːa], is a bread similar to pizza dough with additional ingredients such as olives, cheese, garlic, meat or onions for example.
My friend Svedi 🙂 and I recently made focaccia with tomatoes and rosemary at home and it tasted awesome. We grilled afterwards and had minute steaks and sald with it. Italians also combine it with soups or stews or serve cilantro dressing with it to dip it.
The ingredients are very budget-friendly and it’s easy to make. Preparation only needs 15 minutes (then let it rest for 6 hours) and baking time is 25 minutes. Enjoy!
Ingredients you need for Focaccia 🙂
Recipe for 4 people
wheat flour – 450 g
lukewarm water – 450 g
seasalt – 2 tablespoons
cane sugar – 1 pinch
dried yeast – 2 packets
cherry tomatoes – 10 pieces
dried rosemary – a pinch [variable, as you prefer]
olive oil – 4 tablespoons
coarse sea salt – a pinch
mozzarrella – 200 g
1. Mix ingredients for dough all together until the dough has a smooth surface, cover the bowl with a wet kitchen towel and let it sit for five hours in the refrigerator. Use a big bowl so the dough won’t overflow.
2. Pour dough onto baking plate and let it rest for another 40 to 50 minutes. Don’t mix it up anymore since you want the dough to keep the air bubbles in it.
3. Afterwards you garnish the dough with drops of olive oil, sliced up tomatoes and mozzarella, rosemary and coarse sea salt. Leave the mozzarella and tomatoes to get the classical “Focaccia al rosmarino” which is a classic dish in Italy. You can add your favourite toppings such as onions, olives or cheese crumbles, for example.
4. Bake focaccia in preheated oven at 200 degrees for 25 minutes. Let it cool down for 20 minutes afterwards before you cut it into pieces