The Story Behind Focaccia with Rosemary Flatbread

Italian Focaccia is one of the world's oldest breads, with roots that trace back to ancient Ligurian and Etruscan baking traditions long before the Roman Empire. The word "focaccia" likely derives from the Latin "focus" — meaning hearth or fireplace — reflecting its origins as a flatbread baked directly on the hearth stones. Ancient Romans made a flatbread called "panis focacius" that is widely considered the ancestor of modern focaccia. The Ligurian city of Genova has the strongest claim to the definitive version — "focaccia alla genovese" — a golden, olive oil-drenched flatbread dimpled with fingertips and scattered with coarse salt, simple and perfect. Rosemary — a herb native to the Mediterranean whose name means "dew of the sea" — has been paired with focaccia since antiquity, its resinous, pine-like fragrance complementing the olive oil and salt in a combination that has remained essentially unchanged for thousands of years. Few foods connect the modern kitchen so directly to the ancient world.

Time and Servings:

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour (including rise time)
  • Servings: 8 servings

Nutrition (per serving):

  • Calories: 250 kcal
  • Protein: 5g
  • Fat: 12g
  • Carbohydrates: 30g

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 packet active dry yeast (2 1/4 tsp)
  • 1/2 cup warm water (about 110°F)
  • 1/4 cup olive oil (plus extra for brushing)
  • 2 tbsp fresh rosemary, chopped
  • Sea salt, for topping

Instructions:

  1. Make the Dough:
    • In a small bowl, combine 1/2 cup of warm water and 1 packet of active dry yeast. Stir gently and let sit for 5 minutes until foamy.
    • In a large mixing bowl, combine 2 1/4 cups of all-purpose flour, 1 tsp of salt, and 1 tsp of sugar.
    • Add the yeast mixture and 1/4 cup of olive oil to the dry ingredients.
    • Mix until a dough forms, then transfer to a floured surface and knead for 5-7 minutes until smooth and elastic.
  2. Let the Dough Rise:
    • Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 45 minutes or until it doubles in size.
  3. Prepare for Baking:
    • Preheat your oven to 400°F (200°C).
    • Grease a baking pan or line it with parchment paper.
    • Punch down the dough to release air and press it evenly into the prepared baking pan.
  4. Add Toppings:
    • Brush the surface of the dough generously with olive oil.
    • Sprinkle 2 tbsp of chopped fresh rosemary and a pinch of sea salt evenly over the top.
    • Use your fingers to create dimples in the dough, pressing lightly across the surface.
  5. Bake:
    • Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the edges are crisp.
    • Remove from the oven and let cool slightly before slicing.
  6. Serve:
    • Slice into squares or strips and serve warm as a side dish, appetizer, or snack.

Tips for Success:

  • For an extra-fluffy texture, allow the dough to rise a second time for 15 minutes after pressing it into the pan.
  • Experiment with toppings like cherry tomatoes, garlic, or olives for added variety.
  • Store leftovers in an airtight container at room temperature for up to 2 days. Reheat before serving for the best texture.

Wine, Cocktail, or Drink Pairing:

  • Pair this rosemary focaccia with a dry Italian white wine like Pinot Grigio or a refreshing Aperol Spritz for a classic Italian experience.