Experience the magic of Italian baking with a delicious Ligurian Focaccia with Rosemary and Sea Salt. Embedded into my culinary repertoire during a memorable trip through Italy, this traditional bread evolved into an aromatic delight I often recreated in my own kitchen. Made with just a few simple ingredients and seasoned with freshly chopped rosemary and sea salt, it serves as an authentic mouthwatering treat beloved in the Liguria region.
Ingredient Highlights of the Ligurian Focaccia
- Yeast: A type of fungi, yeast is a crucial ingredient that causes our bread to rise, giving it a light and chewy texture. Its fermentation also adds to the unique flavors of the focaccia. To learn more about yeast and its role in baking, visit this source.
- Bread flour: Unlike all-purpose flour, bread flour has a high protein content, which helps create more gluten. This results in a chewy, dense, and satisfyingly crusty bread that we seek in our focaccia.
- Rosemary: The woody fragrance of rosemary infuses the bread with a delightful experience. Native to the Mediterranean, rosemary provides an aromatic twist to our traditional Italian bread.
- Sea Salt: Unlike regular table salt, sea salt has a coarse texture and robust flavor that bestow a crave-worthy surface crunch and enrich the taste of the focaccia.
Crucial Cooking Tips for the Ligurian Focaccia
- Preparation Steps: Start by dissolving yeast packet in lukewarm water then add a teaspoon of sugar, stir gently and set aside till foamy. This process is known as proofing and helps ensure your yeast is active and ready to help your dough rise.
- Cooking Method: Once the yeast is foamy, mix in the flour and other ingredients until the dough is formed. Crusting the top with olive oil, sea salt, and freshly chopped rosemary before baking in a preheated oven provides the signature texture and flavor.
- Tips and Tricks: To get the best results, let your dough rise at room temperature – this is known as proofing. It’s a crucial step in making sure your dough rises correctly for the perfect focaccia.
Serving It Up: Presenting the Delicious Ligurian Focaccia
- Presentation Tip: The golden brown color of the focaccia can be made more enticing with a generous sprinkle of extra sea salt and rosemary on top, just before serving.
- Pairing Ideas: Serve your focaccia with a dip of balsamic vinegar and extra virgin olive oil. This dish pairs well with a glass of dry white wine, like a local Ligurian Vermentino.
- Variations: While this focaccia recipe is delicious as is, feel free to add your own twist. Sprinkle some thinly sliced onions, tomatoes, or even green olives on top for added flavor and texture.
Ligurian Focaccia with Rosemary and Sea Salt: Conclusion
The Ligurian Focaccia with Rosemary and Sea Salt is an irresistibly delicious and aromatic Italian bread that evokes the culinary magic of Liguria. Whether you’re new to the world of baking or a seasoned expert, the delightful flavors and versatility of this dish makes it a must-try. So roll up your sleeves, preheat your oven, and get baking! Don’t forget to share your experiences and mouth-watering snaps with us.
If you enjoy this dish, you may enjoy exploring other of our Keto Grill Method Recipes!
- Italian Cornmeal Muffins with Sundried Tomatoes and Basil
- Classic Italian Breakfast Strata with Sausage and Peppers
Ligurian Focaccia with Rosemary and Sea Salt
Equipment
- 1 baking tray
- 1 Mixing bowl
- 1 Oven
Ingredients
- 1 pkg Yeast Active dry yeast
- 500 g Bread flour
- 2 tbsp Olive oil
- 2 tbsp Rosemary Freshly chopped
- 1 tsp Sea salt
- 1 lt Water Lukewarm
Instructions
- Preparation: In a mixing bowl, dissolve yeast packet in lukewarm water. Add a teaspoon of sugar, stir gently and set aside till foamy.
- Mixing: Once yeast is foamy, add in bread flour, olive oil, and some salt to the yeast water. Stir until dough is formed.
- Rising: Cover the bowl with plastic wrap and let the dough rise at room temperature for around an hour, or until it doubles in size.
- Baking: Preheat your oven to 200 degrees Celsius. Spread the dough on your baking tray, and dimple it with your fingers. Drizzle extra olive oil over the top, then sprinkle with additional sea salt and freshly chopped rosemary. Bake for 20 minutes, or until golden brown.
- Serving: Serve the Ligurian Focaccia with Rosemary and Sea Salt warm or at room temperature, as per individual preference.