Quick Rosemary Focaccia

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raditional focaccia is not a quick or easy process. I have recipes that take three risings, a lot of kneading and 6 hours of clock time. While I think the chewy, almost rubbery structure of traditional focaccia is worth the work, I make this  no-knead, two-rising focaccia a lot more frequently, and get rave reviews for it too. The structure is cakier but the crust has a satisfying chewiness that almost makes up for that, and the flavor is very good.

I developed this as an adaptation from my pizza dough. It's a welcome addition to almost any meal, and it's so easy that there's really no excuse not to have fresh bread at the table. Also, the variations for toppings and flavorings are nearly as endless as they are for pizza!

Quick Focaccia

5 C all-purpose flour (I use King Arthur unbleached)
4 tsp SAF instant yeast
1 tsp sugar
2 tsp salt
4 T fresh rosemary, chopped (optional)
1/2 C olive oil + more for baking
1-3/4  C warm water (about 105 - 110º)
coarse salt
1 egg yolk beaten with 2 tsp water

Place the flour, yeast, sugar,  2 teaspoons salt and half the rosemary (if using) in the food processor bowl. Process in a few bursts to mix. With the processor running, slowly add 1 cup of the water, then the 1/2 cup olive oil and finally the remaining 3/4 cup water. Process until the dough coalesces into a ball and starts riding around on the blade. Turn out on a floured board and knead a few strokes. Dough should be relatively stiff but still pliable. Place in an oiled bowl, cover with plastic wrap and allow to rise in a warm place 'til doubled, about 1-1/2 hour.

Place the baking stone in the oven and preheat to 450º. Punch the dough down, divide into 2 balls and flatten each ball to a disk about 8 - 10 " in diameter. Place on a corn-meal covered board or peel, cover with a clean towel and allow to rise in a warm place for about 1/2 hour.

When the dough has finished the second rising, use your forefinger to poke deep dimples all over the loaf, about 1-1/2" apart. Drizzle olive oil over the loaves, scatter on the remaining rosemary (if using) and slide them onto the stone. Bake 10 minutes, then lower the oven temperature to 375º and bake 20 - 25 minutes more, until the bread is a nice dark golden brown. Two minutes before the bread is done, brush with the egg wash and sprinkle generously with the coarse salt.

Allow to cool on a rack for 5 - 10 minutes before serving.

Notes:
Yeast. If you are using regular yeast in the foil packets, dissolve one packet yeast in 1/2 cup of the warm water and mix in the sugar and a tablespoon or two of the flour. Allow to stand for  about 20 minutes,  'til a good  head of foam has developed. Then proceed with the recipe, omitting sugar from the flour mixture, adding the yeast mixture to the flour in place of the first half-cup of water, and reducing the amount of flour by 1 tablespoon.

Variations:
As mentioned, variations on this basic loaf are limited only by your imagination. Here are some of my favorites:

Tomato-Onion Topping, with oregano or basil. Slice a medium onion in thin slices and sauté in olive oil until just starting to soften, about 5 minutes on medium heat. Stir in plum tomato slices (or a tablespoon of tomato paste) and some chopped herbs. Season with salt and hot sauce and if desired a teaspoon or so of balsamic vinegar. Spread the mixture on the loaves just before baking. If you want you can include chopped herbs in the dough, too. Also, you can scatter a tablespoon of shredded Parmeggiano Reggiano over the mixture before baking. Chopped mince black oil-cured olives can also be added to the mix.

Onion-rosemary. Prepare the onion as described above for the Tomato-Onion Topping, omitting the tomatoes and using chopped rosemary for the herbs. Spread the onion-rosemary mix over the loaves just before baking.

Olive. Add 1/2 cup pitted chopped olives (black oil-cured or Spanish green) to the dough, and place a whole pitted olive in each dimple just before baking.

Garlic. Add 6 large cloves of garlic, minced, to the dough. This is good with rosemary scattered on the top just before baking, as in the main recipe, or with a few shreds of Parmeggiano Reggiano.

Sun-dried tomatoes. Add 3/4 cup chopped softened sun-dried tomatoes to the dough (it will come out a rosy color). This can be combined with any of the above variations as you wish.

Comments

[Ruth]

Stephen, I love rosemary focaccia. But the truth is, I'm lazy and don't make my own. Particularly since a local bakery - Ace Bakery - does it so well. I always keep some on hand in the freezer for spontaneous appetizers...grilled slices topped with pesto or melted brie are two of my favorites.

Your recipe sounds simple enough even for me to try. Thanks for sharing.

[Melissa]

Stephen, your homemade focaccia sure looks delicious!

[tara]

I adore freshly-baked bread, but ever since a scarring experience with yeast on Christmas morning with the in-laws to be last year, I've been "once bitten, twice shy." I do believe though that your recipe may make me get back on that horse!

[Shi Yun]

Hi,
I just wanted to ask if it will work with dried rosemary too?
Thanks

[isabella m.]

instead of using an egg wash, couldnt you brush olive oil on top and sprinkle on parmesean cheese? because it tastes good with the rosemary

[LisaPA]

Came here from Farmgirl Fare to make my first focaccia!

Not having any rosemary, I dug around to see what I did have. I had an unopened package of French grey sea salt I used with a tsp of dried Herbes de Provence for a "French" focaccia. The other one I made with grey salt, 1 tsp minced dried garlic and 1 tsp minced dried onion. And lots of olive oil, natch.

I like the herb one best. Thanks for the recipe!

[Paula]

Anyone that is afraid of baking bread should start with this approach. It is foolproof. A few things I do differently....
I use my Mixmaster as I don't have a food processor and it works great. I also bake it at 400 degrees for 15 minutes... I don't bother with 2 oven temps. And I use dry rosemary if I don't have any fresh, but less of it. I don't egg wash at all.

[Rochael]

Hi there!

I came across your Quick Rosemary Focaccia recipe on the blog "My Messy Thrilling Life" and love it! I'm the Food and Entertainment Editor for WE Magazine for Women and I'm wondering if I may include your recipe - and accompanying photos - in our next issue?

Let me know, thanks!

Rochael

[Edison Musa]

I used to buy at Food Emporium in New York, a bread they called focaccia, but it was not flat as the known focaccia, but round as an Italian bread. Do you have any idea where I can find it, since FE is not selling it anymore?
Thanks a lot.
Edison Musa

[April]

I just made this with some heirloom tomatoes that came with my CSA box. It looks and smells wonderful!

My food processor is small, so I just mixed the dough with a fork and then kneaded a bit by hand. It worked fine!

[Shannon]

Yummy! I tried the garlic & rosemary version tonight & loved it!

[IRINA]

WOW, this really was easy and really good!!!

[Diane]

If you're nervous about baking bread, just buy the frozen bread - let it thaw, and work in the herbs and other seasonings you'd like.

Don't over-work; let rise, brush with melted butter that's been whipped with egg-white, and get a nice 'crust'....