Image générée par IA
A golden Italian focaccia with a crisp, olive-oil-rich crust, tender open crumb, and fragrant rosemary finish. An overnight rise develops deep flavor while generous dimpling creates the classic puddles of oil and salt.
Image générée par IA
Image générée par IA
A high-hydration dough and long cold fermentation create a light, irregular crumb with developed flavor. Olive oil under and over the dough fries the edges gently while dimpling distributes oil, rosemary, and salt across the surface.
Store cooled focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it well and freeze for up to 2 months.
Reheat at 180°C for 8 to 10 minutes, or warm individual pieces in a toaster oven until the crust is crisp and the center is soft.
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