Dining and Cooking
Appetizers and Dips

Focaccia al Rosmarino | Poolish Method



For the complete recipe and directions click on the link:

Focaccia al Rosmarino


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This scrumptious and savory flat bread with a porous and tender crumb is infused and slathered with Extra Virgin Olive Oil and topped with Fresh Rosemary, Coarse Sea Salt, and the best imported Parmigiano-Reggiano Cheese you can find. Focaccia al Rosmarino is delicious alone as a snack or appetizer with a glass of wine or served as an accompaniment to a full meal.
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#focaccia #focacciaalrosmarino #rosemaryfocaccia #poolishmethod
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Music:

Almost A Year Ago – by John Deley and the 41 Players (YouTube Create)

Arabian Sand – by E’s Jammy Jams (YouTube Create)

Forget Me Not – by E’s Jammy Jams (YouTube Create)

Love Struck – by E’s Jammy Jams

37 Comments

  2. Artie Ash

    Works beautifully. But if you don't like jazz you have to turn down the annoying sound.

  5. Jasleen Kaur

    Hi, In my city the weather goes upto 35 degree to 40 degree c easily. For how long should i ferment the dough?

  13. Ana Baker

    Literally the best focaccia recipe. I’ve made it over 20 times and it’s just perfection

  14. sss

    Thank you for the recipe! I like that you don't use a swimming pool of oil.
    I was always doubtful about everyone literally frying their foccacia.
    Im happy to have found you

  15. Chloé G

    I just did the recipe, the focaccia is delicious, crispy on the outside and soft in the inside. It works also without the baking stone no worries. Thank you for this recipe, this focaccia is insane !!

  17. Thijme B

    You can just feel that this is a real recipe. Im going to make focaccia within 3 hours with some friends, and was just searching for some toppings and general tips. But im for sure going to try this recipe at a later time ❤

  20. Trang Lê

    I made your recipe twice already. But the dough always turned out too sticky even if I knead it for a long time. I suspect it may be because of the flour that I use or the fact that I left the poolish to ferment at a hotter environment (it's very hot where I'm from) so it over-fermented. Anyway, I'm testing again by letting the poolish rise in the fridge (like what I always do with a different recipe) to see if it will work.
    Thank you for sharing this recipe!

  30. M

    How many grams of flour, water and yeast? Proportions in focaccia are important for the final result.

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