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Focaccia Morbida al Rosmarino - Soft rosemary focaccia


Quicker than the traditional method yet still light, soft and easy to digest – this focaccia morbida is simply irresistible. Golden on the outside, pillowy on the inside, and full of flavour - it’s a must-try recipe straight from my kitchen so easy to make at home… You’ll never go back to store-bought!


This focaccia makes a great addition to lunch boxes, can be enjoyed plain or filled with your favourite ingredients, and is the perfect extra for your bread basket or buffet table.


It’s also ideal for freezing – bake it in batches, portion it and defrost as needed. Practical and delicious!



Ingredients

For the dough (makes a 35x35cm tray):

  • 400g strong white flour

  • 200g plain flour

  • 190ml warm milk

  • 190ml warm water

  • 65ml olive oil

  • 10g salt

  • 1½ tsp sugar

  • 7g dried yeast (or 15g fresh)


For the topping:

  • 25g olive oil

  • 25g water

  • Fresh rosemary

  • Salt flakes



Method

  1. Prepare the dough: Sift the flours and salt into a large mixing bowl. In a jug, combine the yeast, sugar, and olive oil with the warm water and milk. Let it sit for a few minutes to activate, then stir.

  2. Mix and knead: Gradually pour the liquid into the flour mixture and start mixing. I usually begin using the dough hook on my KitchenAid, then finish kneading by hand on a floured surface until the dough is smooth and elastic.

  3. First proofing: Place the dough in a lightly oiled bowl, cover tightly with cling film and a clean tea towel, and leave it in a warm place for about 2 hours, or until doubled in size.

  4. Shape and second proofing: Transfer the dough onto a greased baking tin (approx. 35x35cm) and gently stretch it out to the edges. Pour over half of the water and oil emulsion, cover again, and leave to rise for another 60 minutes until puffed and doubled in size.

  5. Create the dimples: Using your fingers, gently press into the dough to form the classic “fossette” (dimples). Brush the top with the remaining water and oil mix, then sprinkle generously with fresh rosemary and salt flakes.

  6. Bake: Bake in a preheated fan-assisted oven at 190°C for 20–25 minutes until golden and crisp on top, and soft and fluffy underneath.


Serve warm… or enjoy it the next day, slightly toasted. Perfect as a side, for sandwiches, or simply dipped in olive oil. Buonissimo!

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