This afternoon I am taking you to Azzurri’s country…Italy!
Where do you start when talking about Italian food? What comes first to your mind when you think of Italian food? Is it pizza, pasta, gelato, coffee, olive oil, parmesan or bread? Probably almost all of them and some….When talking about Italian food, apart from all the beautiful flavors there is one more important ingredient ..enjoying the meal with family and friends and have a great time! That’s what Italian food it’s all about! Delicious meals and wonderful time enjoying them.
I want to share with you, my old time, never fail, focaccia recipe. It is my daughter’s favorite bread recipe and you don’t wanna know how much she can eat…if she is not stopped 🙂 Foccacia is a flat oven baked Italian bread, seasoned with olive oil, salt and sometimes herbs and other toppings. We like ours simple, with olive oil, coarse salt and rosemary.
If you never had focaccia before, you don’t know what you are missing! It’s perfect for a picnic, with nothing else to do but sit, relax and tear off some of this focaccia bread. And with a glass of wine too, forgot this one!
- 1 cup warm water
- 1 tsp dried yeast
- 1 tbsp milk
- 2 tbsp extra virgin olive oil
- 3 cups plain flour sifted
- 2 tsp fresh rozmarin leaves
- ¼ cup extra virgin olive oil extra
- extra virgin olive oil for drizzling
- coarse salt and freshly ground black pepper
Place the warm water in a medium jug, add the dried yeast and combine with a fork until it dissolves. To this jug, add milk and 2tbsp olive oil.
Place the flour and salt into the bowl of an electric mixer fitted with a dough hook attachment, start it on low and slowly add the liquid in the jug. Continue mixing on low until the dough starts to come together. Increase the speed to high and continue mixing for 10 minutes to knead the dough.
Place the dough into a lightly oiled container, cover it with a tea towel and let it sit in a warm spot for 30 minutes.
Preheat the oven to 400F and select a large heavy-based baking tray and line it with baking paper.
Turn your dough onto the bench. With your oily hands, stretch the dough out into a nice rectangular shape until it’s about a nice even 5 cm thickness. Carefully lift the dough onto your baking tray. Then, using your fingertips only, gently prod all over the top of the dough, leaving lots of little indentations (you’ll notice that it springs back slightly). Drizzle over the top some more olive oil, rosemary and salt.
Place the tray into the oven and bake for 25–35 minutes. Once it’s ready, pull it out and set aside to cool on a wire rack.