Homemade Rosemary Focaccia Flatbread is a rich and savory flat bread that has the same great olive oil taste as fluffy focaccia, but its more dense.
I'm not gonna lie. This didn't turn out exactly as I had intended. My vision was to make an airy, fluffy, chewy focaccia. You know, the kind they set out at Italian restaurants that you dip in the olive oil with freshly ground pepper at your table while you sip your wine and wait for your entree to arrive. Nope. Somewhere in the process I messed up and my chewy fluffy focaccia developed into a flatbread. Since I'm a go-with-the-flow kind of gal, I went with it. In fact, I ended up splitting them in half and I used them for some outrageously good caprese burgers.
There are two components that make this bread super yummy. First, the topping. You can't go wrong with fresh rosemary, right? Second, the olive oil. Its in the topping and in the dough. I love me some olive oil.
I have two theories where I messed up in my process. The dough rose beautifully - no problem there. Either cutting it into smaller pieces is what did me in or, the more likely solution was that I didn't let it rise again once it was on my baking sheet. I only let it sit for about 10 minutes as I indicate in the instructions, but I'm thinking that if I had given it some more time, it would have been fluffier. If you experiment with that part of the recipe, will you let me know how it goes? 🙂
Rosemary Focaccia Rolls
- 2 teaspoons rapid-rising dry yeast
- 1 cup warm water
- 1 tablespoons sugar
- 3 ½ cups all purpose flour
- 1 teaspoon kosher salt
- ¼ cup olive oil
- 2 tablespoons rosemary (minced)
- 1 tablespoon about 3 cloves garlic, minced
- ½ teaspoon kosher salt
- 2 tablespoons olive oil
- In bowl of your stand mixer, proof your yeast by combining yeast, warm water, and sugar. Give it a swirl and then leave it alone. After about 10 minutes, it should be foamy on top. If it doesn't get foamy, start over with new yeast. If it does, you're good to go.
- Add flour, salt, and olive oil. Using dough hook, mix on low speed to combine. If mixture is too dry to incorporate all ingredients, slowly add 1 tablespoon water. Once combined, increase speed to medium and knead for 10 minutes. Remove dough, wipe out bowl, give it a good drizzle of olive oil, and return dough to bowl. Roll it around to cover the entire dough ball with olive oil. Loosely cover bowl with a layer of plastic wrap and allow to rise for one hour in a dry place.
- Once dough has risen, punch it down (that's the fun part!). Either flatten dough into one rectangle or divide into 8 equal sized pieces on your baking sheet. Flatten to about a half inch thick. Then, use your finger or a utencil to push little divits in the top of the dough. Allow to rest for 10 minutes.
- Mix topping for bread in a bowl and spread over dough.
- Preheat oven to 400 degrees F.
- Cook in preheated oven for about 15 minutes until golden brown.