There’s nothing quite like the smell of freshly baked bread wafting through the house. It’s a comforting, homey smell that always seems to make everything feel just a little bit better. And focaccine with oil is one of my all-time favorite breads to bake. It’s a simple recipe, but the results are absolutely delicious. The focaccine are crispy on the outside and soft on the inside, and the oil gives them a beautiful flavor that just begs to be mopped up with more focaccine. I always make a double batch, because they disappear so quickly. But that’s alright with me, because there’s nothing I enjoy more than the smell of freshly baked focaccine in my house.
If you love focaccia, you’ll love this easy recipe for focaccine with oil. This simple dish is a great way to show off your culinary skills and impress your friends and family.
These focaccine are so versatile and easy to make. Plus, they’re perfect for a quick and easy snack or dinner.
In this post, I’m going to show you how to make focaccine with oil. Trust me, it’s a recipe you’ll want to keep in your back pocket!
Never miss a recipe:
- Prep Time: 30 minutes
- Baking Time: 20 minutes
- Resting Time: 2 hours minimum for the dough, 1 hour for rosemary and oil
Ingredients for 16 pieces:
- 30 ml extra virgin olive oil + extra to brush on top
- 3 sprigs fresh rosemary
- 500 g flour + extra for working the dough
- 1 teaspoon salt
- 330 ml warm water
- 25 g yeast
- a pinch of salt flakes
- olives, rosemary needles for decoration, optional
Step-by-step Instruction on how to make focaccine with oil:
Remove the rosemary needles, chop them with a knife, and put them in a cup, covering them with the extra virgin olive oil. Let it rest like that for a few hours or even a day.
Mix the flour with the salt in a large bowl.
Separately, dissolve the yeast in the water, stirring well until it has completely dissolved.
Pour the liquid into the bowl with the flour and knead by hand for a few minutes (you can also do it with a planetary mixer fitted with a dough hook).
Add the oil, filtering it and eliminating the rosemary, then continue to knead until you obtain a smooth, homogeneous, and elastic ball of dough. If it’s dry or too hard to touch, add a little water, one tablespoon at a time.
Place the dough in a lightly greased bowl, cover it with a wet cloth and let it rest for a minimum of 2 hours and a maximum of 6 at room temperature.
When it is time to cook the bread, turn on the oven to 230°C (static). Line a baking tray with a sheet of parchment paper.
Deflate the dough onto a lightly floured board or table, kneading it for another minute, then divide it into 16 equal pieces.
Shape the dough into small balls, rolling them between your palms, then flatten them slightly and finally place them on the baking tray, keeping some space between them.
Drizzle them with a bit of extra virgin olive oil, poke holes in the surface using your fingertips, then sprinkle with salt flakes, and top them with olives or rosemary needles if you wish.
Place in the oven and cook for about 18 to 20 minutes or until they are puffy and lightly browned.
Take them out of the oven, let them cool on a rack first, and enjoy!
You can even do a double batch, and once baked and cooled, you can freeze them and enjoy them during the week. You can defrost them directly in the toaster or in a pan with the lid on.
This recipe is adapted from The Modern Baker by Csaba Dalla Zorza
Nutritional Information:
Happy Baking!
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Focaccine with oil
Ingredients
- 30 ml extra virgin olive oil + extra for brushing
- 3 sprigs of fresh rosemary
- 500 g flour + extra for working the dough
- 1 tsp salt
- 330 ml warm water
- 25 g yeast
- a pinch of salt flakes
- olives, rosemary needles for decoration optional
Instructions
- Remove the rosemary needles, chop them with a knife, and put them in a cup, covering them with the extra virgin olive oil. Let it rest like that for a few hours or even a day.
- Mix the flour with the salt in a large bowl.
- Separately, dissolve the yeast in the water, stirring well until it has completely dissolved.
- Pour the liquid into the bowl with the flour and knead by hand for a few minutes (you can also do it with a planetary mixer fitted with a dough hook).
- Add the oil, filtering it and eliminating the rosemary, then continue to knead until you obtain a smooth, homogeneous, and elastic ball of dough. If it's dry or too hard to touch, add a little water, one tablespoon at a time.
- Place the dough in a lightly greased bowl, cover it with a wet cloth and let it rest for a minimum of 2 hours and a maximum of 6 at room temperature.
- When it is time to cook the bread, turn on the oven to 230°C (static). Line a baking tray with a sheet of parchment paper. Deflate the dough onto a lightly floured board or table, kneading it for another minute, then divide it into 16 equal pieces. Shape the dough into small balls, rolling them between your palms, then flatten them slightly and finally place them on the baking tray, keeping some space between them.
- Drizzle them with a bit of extra virgin olive oil, poke holes in the surface using your fingertips, then sprinkle with salt flakes, and top them with olives or rosemary needles if you wish.Place in the oven and cook for about 18 to 20 minutes or until they are puffy and lightly browned.Take them out of the oven, let them cool on a rack first, and enjoy!
Notes
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That texture looks perfect
Thank you Derrick!
I wish I still could eat bread without restraint. These look so yummy.
The good part of these focaccine is that they are small ☺️
Ribana, These look fabulous. You had me at the rosemary.
Thank you very much Bernadette! I’m glad you like them! Rosemary not only gives them the flavor but also a wonderful aroma 😋
What a brilliant idea to make focaccia dough into little rolls. I must try this.
Thank you very much! I’m glad you like it! Is really worth the try 😉
Innovative idea.
Thank you dear Suni!
The texture of these looks remarkable! Thanks for such a thorough step-by-step!
Thank you very much Dorothy! They have a crunchy outside and super delicious soft inside and an amazing aroma from the rosemary😋
Very nice.
Thank you very much Rory!
Oh, these are beautiful!
Thank you! I’m glad you like them!
These look wonderful! And the smell of any bread baking is divine!
Thank you very much! Yes, indeed 😉😋
This looks so good and I love how you made them into small individual loaves. I’m not sure that would keep me from eating two though! 🤣
Thank you Diane! Well, nobody said that you should stop at one 😉😋
See, that’s why I like you so much, we think a lot alike! Lol
We appreciate good food 😉😋