Wednesday 5 September 2012

Rosemary-Onion Focaccia (Frame By Frame)

Hi all!!
In almost all my recent posts I’ve spoken about my health and I’m definitely going to avoid that topic right now.. but I must thank all my friends who inquired about me and sent me their wishes, it means a lot.
I’m overwhelmed by the response I got to my previous post on the Effect of Estrogen On Osteoporosis, it is a well read post and I’m glad I posted that, makes me believe, I should write more of such posts.
Last few days, while I was sick and tired sitting and resting on my bed, I also did  a lot of reading…Yes, you guessed it right, I read a lot of recipes..I flipped over again all the past editions of Good Food Magazine and bookmarked many recipes to try. I do not know how much my cooking has improved over the years but I must confess  after reading so many  cookbooks my vocabulary in terms of food and food related products is improving day by day..

Coming to my today’s post..Ever since I started to blog I’ve been fascinated by the beautiful, rustic, Italian Bread Focaccia. I like the sound of this word (pronounced Fo..ka..Chuh). I had always wanted to bake it and somehow just postponed it. I’m wondering now, why did I postpone it for so long??? ..initially may be I was too scared of the ‘yeast ghost’ but it’s been quite sometime that I have won over it…but somehow this bread never happened and I guess Deeba’s post inspired me finally!!!
Focaccia is a hand tossed or rolled flat bread which resembles a Pizza in it’s texture and style. It is seasoned with olive oil and salt, topped with herbs, veggies or meat. The bread is either punctured or dotted to release bubbles from the surface of the bread. The dotting gives a dimpled look which makes the bread look more attractive. This bread is so versatile and one can play with various toppings, flavors and let them sing over the bread.
I tried this bread today and I kept  saying OMG, OMG with excitement after I finished baking. I went with the classic combination of onion and rosemary to try for the first time at home, though I’ve had this bread many times in restaurants..My house smelt divine with the smell of rosemary and the freshly baked bread. This bread goes well with pasta and soup plus it can be cut into halves and used for making sandwich. I loved mine drizzled with olive oil, ready to be gobbled up.

Rosemary-Onion Focaccia



Preparation Time:15mins

Rising Time: about 1-1/2 to 2hrs

Baking Time: 20-25mins



4 to 4-1/2 cups APF/maida
1-1/3cups warm water
2tsp garlic powder (optional)
1tbsp freshly chopped rosemary/ 1tsp dry rosemary
2tsp salt
5tbsp Olive Oil
2tsp active dry yeast
a pinch of sugar
For smearing
1/4onion sliced
1tbsp rosemary, finely chopped
3tbsp olive oil
sea salt or coarse salt to sprinkle
Bake ware
12” by 15” shallow baking tin


In 1/2cup warm water, add sugar and yeast, let it stand for 10mins and froth up. Ensure that the temperature of water is around 110F, just warm to the finger. With hot water, you are ready to shock the yeast due to which it will not proof, so be cautious at this step.

In the kneading attachment of the food processor take about 4cups of APF, salt, garlic powder and olive oil.
Give the flour a spin.The olive oil should rub against the flour and mix properly.
Add the proofed yeast gradually and keep the food processor on the lowest speed.
Once the yeast is added, gradually add the warm water. Add enough water to make a soft dough. Adjust the quantity of flour between 4-1/2 to 5-1/2cups of APF. Absorption capacity of flours vary hence the variable measure.
Transfer it into a floured bowl and knead further for about 6-7mins.

Apply oil on the dough and cover it. Let it rise till it doubles in volume (it took about an hour here).

Knock down the dough  to release the trapped air and gather the dough again.
Transfer it to the greased baking tin. With the help of your entire palm press the dough so that it spreads evenly in the shape of the tin.
  • Let the dough rise second time in the baking tin, this takes about 20-25mins. Make dimples across the dough at a distance of 1”. I loved doing this, sort of kiddish but a fun thing..
Mix all ingredients under the heading ‘for smearing’.
Using a pastry brush apply the oil liberally across the dough and with the help of spoon spread the remaining onion and rosemary on the dough. Spread some sea salt or coarse salt.

Preheat the oven at 220C and push the tin inside and bake for about 20-25mins or more, till the crust turns golden in color and when tapped produces hollow sound.
Serve the focaccia warm with some Basil Pesto, Extra Virgin Olive Oil or sour cream.

Sending the bake to my event 'ONLY' Baked Treats hosted by Kalyani.
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Unknown said...


Love this focassia.. Even I have been postponing it.. Should try it out!!!


Ongoing Event - Coconut

Sahasra Recipes said...

Focaccia looks yummy & different.

Unknown said...

Looks really perfect & great..

Anjali Koli said...

Well documented post. I love to see a foccassia dimples filled with olive oil and herbs before baking, it is enticing. All your pictures are beautiful and varied angles, like that. Hope you are better now Pari.

divya said...

looks very yummy,thanks for sharing...

Samta said...

A very beautiful post. Love all the pictures giving the various steps. Focaccia is my favorite bread to eat and to bake too :)
You have an amazing blog.

Julie said...

Beautiful focaccia..Delicious!!
Get well soon,Pari:)
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kathy gori said...

What a beautiful job you've done. Growing up in an Italian household I ate this bread baked by my nonna. You've brought back fond memories of childhood. I don't bake this bread often enough, now you've got me craving it again. Brava!

Divya A said...

Focaccia looks teasingly yummy :) Loved the clicks too!!

Today's Recipe ~ Apple Lemonade
You Too Can Cook Indian Food Recipes

Unknown said...

Truly Mouthwatering, I love these breads, can have them anytime. Love the bread making process its thoroughly enjoyable

Amina Creations said...

wow... focaccia looks delicious... bookmarked... thanks for sharing the recipe..

farah saleem said...

lovely pari!! are u sure u dint buy it ;) awesome!

Akila said...

Wow perfectly made focaccia.. Love ur stepwise pictures.. Great clicks..

Event: Dish name starts with O

Unknown said...

very appealing focaccia ... said...

This has come out so well, its absolutely mouthwatering. Have not baked brad in some time. Will do so soon, especially after this post!

Prema said...

wow perfectly made dear,luks super tempting...thanks for the recipe:)

Renuka said...

That looks perfect! Love the step by step pics

Priya Suresh said...

Beautifully done, never said no to this flavourful bread.

Jeyashris Kitchen said...

They turned out super perfect and clicks are beautiful.

Prathima Rao said...

Perfect focaccia!! so well explained Pari..
Prathima Rao
Prats Corner

Vimitha Durai said...

Focaccia looks so perfect... and thanks for the step by step pics

Unknown said...

Absolutely Professional and fabulous Foccacia! You rocked this one Pari!

Home Cooked Oriya Food said...

I love Focaccia ! Yours in yum!

Deeba PAB said...

Well done indeed Pari ... it's beautiful!

Anjali Bapna Shukla said...

Not only do they look perfect, but also the clicks are worth admiring and appreciating. Some of them are like award winning ones. :)
The bread on the whole is superb.

Ongoing Event: Cooking Made Easy With Chocolates/Cocoa

Micheal said...

I just love to have focaccia bread. Your recipe is very interesting, I will definitely try to make this at home.

Focaccia bread said...

Wow what a picture, This bread looks delicious fresh out of the oven. Your recipe is great and makes me feel hungry by seeing it.

Archana said...

Wow what a delicious recipe. I am glad you are better now.

veena said...

Pari baked this lovely bread and blogged about it here. Check this out


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