FONDUTA VALDOSTANA, THE FONDUE OF THE ITALIAN ALPS
15 February, 2018
CROSTATA WITH STRAWBERRY FILLING
28 February, 2018

ROSEMARY FOCACCIA BREAD

One month later and I am already missing Italy a lot! This time we had the chance to eat crescentine, tigelle and focaccia more than any other food. And since we came back, I have been trying to convince Thomas to prepare focaccia of any type. Before he used to do it all the time! Lately, he is making homemade pizza quite often as I gave him as a present a special stone for the oven which imitates the delicious pizza al forno di legna.

But I understand that preparing focaccia is another story. It’s necessary to fill up yourself with patience and have enough time at disposal. So far I was resigned with eating it with a spritz during my visits to Italy. Then finally one Saturday he decided to get down to work. I used my new props bought in Rome and I did this styling for this Focaccia al Rosmarino he prepared. His recipe is the one I’m sharing here today.

INGREDIENTS

For the dough:

450 gr (3 cups) wheat flour

175 ml (¾ cup) lukewarm water

175 ml (¾ cup) whole milk

50 ml (¼ cup) extra virgin olive oil

15 gr (1 tbsp) granulated white sugar

15 gr (5 tsp) yeast

20 gr (1 tbsp) salt

 

For the top:

50 ml (¼ cup) extra virgin olive oil

Maldon salt to taste

Fresh rosemary to taste

 

PREPARATION

In a big bowl combine the sugar and yeast and let them rest until the yeast is melted completely (this process will take between 3 and 5 minutes). Hereafter, add the flour, mix well and at the same time pour, little by little, the water and then the milk. Combine well.

Now knead the dough inside the bowl with your hands, add the olive oil and salt and keep kneading until the dough starts to resist. Cover with plastic wrap and let it rest for at least 2 hours. It will fully fermented bubbly and double in size.

Then put it in a baking tray after having covered it in parchment paper, smooth the top so it covers the entire dish and fold the corners underneath the focaccia. Cover again with plastic wrap and leave to rest for another hour. Then remove the paper and make holes with your fingers over the top of the dough. Now dress with the olive oil, salt, and rosemary and bake for 180C (350F) for 35-40 minutes.

Every 10 minutes open the oven for seasoning with more olive oil on the top as the focaccia must be hydrated. Remove from the oven and allow it to cool 15-20 minutes before cutting it.

Buon appetito!

 

PROPS

During our trip to Rome I went to Casa Lela, a cute store I discovered thanks to an Italian blogger. I loved the place as it has lots of different beautiful props from several European brands such as tea towels, ceramic dishes, wooden spoons, enamel mugs, but and I only bought two props as I am already having issues to keep them all in the house!

The small dish is from House Doctor DK and the towel is from Harmony Textile.

 

Photography & Stylism: Carlota Fariña

More on Instagram: #lotainitaly #carlotafariñafoodgram

 

 

 

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