The History, Cultural Significance, and Origins of Rosemary Focaccia

Focaccia is a type of Italian bread that is known for its high olive oil content and is traditionally topped with simple ingredients like herbs, salt, and occasionally vegetables or cheese. The name "focaccia" comes from the Latin word "focus", which means hearth or place for baking. Rosemary focaccia, a popular variant of this bread, features the robust flavor of rosemary, a herb that is often used in Italian cooking.

History

The origins of focaccia can be traced back to ancient Rome. The Roman version of focaccia, called "panis focacius", was a flat bread baked on the hearth. The basic recipe has remained largely unchanged over centuries. Over time, different regions in Italy have developed their own variations of focaccia, adding unique toppings that reflect local tastes and ingredients.

Cultural Significance

Focaccia holds a significant place in Italian culinary tradition. It is commonly eaten as a snack or appetizer, but can also be used to make sandwiches or serve alongside meals. In some regions of Italy, it is customary to have focaccia on Christmas Eve as part of the "La Vigilia" feast.

In recent years, focaccia has gained popularity worldwide due to its versatility and the growing interest in artisan breads. Rosemary focaccia, with its aromatic flavor and rustic charm, is particularly loved by many.

Rosemary Focaccia Recipe

This recipe serves two people and takes about 2 hours and 30 minutes to prepare and cook.

Ingredients

• 1 teaspoon active dry yeast
• 1/2 cup warm water
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1 tablespoon chopped fresh rosemary
• Coarse sea salt

Preparation Steps

1. In a small bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until it becomes frothy.

2. In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and half of the olive oil.

3. Stir with a spoon or your hands until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes, until it's smooth and elastic.

4. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

5. Preheat your oven to 200°C (400°F). Punch down the dough and press it into an oiled baking sheet.

6. Use your fingers to make dimples in the dough. Drizzle the remaining olive oil over the dough, making sure it gets into the dimples.

7. Sprinkle the chopped rosemary and coarse sea salt over the dough.

8. Bake for 20 minutes, or until golden brown. Let it cool before cutting and serving.

Useful Tips

• Make sure your water is at the right temperature to activate the yeast – not too hot, not too cold.
• When kneading, add more flour if needed to prevent sticking, but be careful not to make the dough too dry.
• To create a warm environment for your dough to rise, you can turn your oven on to its lowest setting for a few minutes, then turn it off and place your covered bowl inside.
• Fresh rosemary will give you the best flavor, but you can also use dried rosemary if that's what you have on hand.
• For an extra touch of flavor, consider adding thinly sliced garlic or sun-dried tomatoes to your focaccia before baking.