Stories Collected While Living in France

French la Vie

Focaccia Recipe: Rosemary Olson

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Now that our son is dating an Italian who is an excellent cook I am out to learn more about Italian cuisine. My blogging friend, Rosemary Olson, posted her focaccia recipe on Facebook.I asked her if I could add it to my blog. Have you made focaccia? If so please share your recipe in the comment section.

RECIPE:

2 cups flour, 1 teaspoon yeast, 1 teaspoon salt, 1 cup warm water.  Mix, no kneading is needed. ? mix til a sticky ball cover til it doubles pop the bubbles. Put into 8X8 baking dish with olive oil covering the bottom.  Cover and let rise another hour.  Dimple and pour on some olive oil steeped with garlic, Rosemary, oregano cracked pepper and a good salt.  Do whatever seasonings you like. Then bake at 450 for 25 min.

xxx

 

 

Comments

8 responses to “Focaccia Recipe: Rosemary Olson”

  1. Kathie B

    Farmboy Husband makes focaccia. While the dough is rising, he peels and slices onions, then cooks them in olive oil (either sauté pan or microwave oven) until they’re translucent. Once they’re cooked, he sprinkles them over the top of the risen dough, then bakes in a hot oven. He sets the pan on top of heated tiles so the bottom will get crisp. We like to salt our focaccia AFTER it’s baked (although some recipes instruct to do so before baking).
    Nearly every Sunday morning my father would buy a week’s worth of authentic Italian goodies (sometimes including focaccia) for the week’s lunches at the Genova Italian delicatessen and ravioli factory in the Temescal neighborhood of north Oakland (Telegraph Ave. near 50th St.). It’s gone now, although they have a store in Walnut Creek.
    Rosemary, do you put rosemary on your focaccia? Somebody just HAD to ask — and as Oscar Wilde famously said, “I can resist everything except temptation.” LOL!

    Reply
  2. Kathie B

    P.S. Farmboy Husband mixes the dough in the Cuisinart. Basically the same recipe as Rosemary’s. He uses bread flour (or all-purpose flour plus a teaspoon of wheat gluten per cup of flour).
    Sometimes he mixes the dough a few days ahead of time, then stores it in the refrigerator in a zippered plastic bag, where it will rise v-e-r-y slowly.

    Reply
  3. Lil

    I will try making this tomorrow! Thanks!

    Reply
  4. Betty Anderson

    Sounds so wonderful. I’ll be trying out the recipe. Thank you

    Reply
  5. Jeanne

    Thanks for this wonderful recipe(s)
    Much love to all
    Love Jeanne

    Reply
  6. Fat Rabbit

    Well that just looks much too yummy. Thank you for the recipe!

    Reply
  7. Marilyn

    I need to try this. It sounds amazing and easy.
    Thanks!

    Reply
  8. Donna Boucher

    Thank you for this recipe. It looks pretty doable for this gal.
    Scared of yeast,
    Donna

    Reply

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