Rosemary Focaccia with fresh Cherries,Classic Focaccia topped with fresh Rosemary Cherries, Caramelized Onions with infused Rosemary oil. Learn how to make Focaccia wh step by step procedure
Dough Proofing Time1hr30mins
Course: Antipasto, Appetizer
1CupWhole Wheat Flour200g
150mlWaterjust warm enough to touch
2tbspRosemary Infused Extra Virgin Olive Oil+more for drizzling
2Fresh Rosemary Sprigs
1/4CupFinely sliced Onions
Fresh Cherries(cut in halves and pitted)
1tspOlive oil for Frying Onions
In a mixing bowl, take flour, add yeast, salt and sugar to it. Make a well in center and add water slowly and gradually.
Mix the flour and keep it for 10 minutes.
Now add infused olive oil and herbs and start kneading the dough. Knead until you get smooth dough, take about 10-15 minutes when doing with hand.
If using stand mixer, knead it for 10 minutes on medium speed, then take out the dough on work surface and ead with hands for another 5 minutes.
Take a bowl, oil it nicely and transfer the dough to it.Cover it with a damp towel or cling film and keep it at a warm place to proof.
Once the dough doubles up in size(1-2 hrs) approx. 1.5 hrs, transfer on the work surface and knead it lightly.
Preheat oven at 400°F or 200°C
Grease pan with oil,that you are using to bake focaccia, transfer the dough to it and lightly spread the dough onto the pan. Or, roughly shape it with hand for the rustic look. Cover again the pan or bread with cling film and let it sit for another 20-30 minutes. It will again rise and double up.
Now lightly knock the dough down with knuckles or make indentations with fingers. Do not press too tightly on the dough as it with inflate it. Make dimples, add toppings.
Drizzle more (1-2 tbsp) infused EVOO before baking.
Bake at 400 ºF or 200 ºC for 15-20 minutes. See the bread rising beautifully. Take it out when it starts to just getting brown.
For Infused Olive Oil
Take EVVO in a pan and heat it till warm enough. Add the fresh rosemary sprigs or any other herb that you are using. You can also add fresh garlic cloves for the garlic flavour. I did not use it as I like to add garlic powder for baking in breads and pizza bases which I add directly in dough.
Keep the oil covered, till it cools down and as the aroma of Rosemary. Filter it and keep it in a glass bottle with an air-tight lid or cap. Use as required.
Wash and pat dry the cherries. Cut into half or quarters and take out the seeds.To caramelize onions, thinly slice the onions and saute in oil in a a pan till light brown. Add as topping when ready to bake.
Any other fresh herb like Thyme, Basil can be used or incase you do not have fresh herbs used the dried ones.I like to use Instant Yeast for baking, you can use, Active Dry yeast also, but first activate it before adding to flour. check out these Bread Kulcha recipe where I have explained how to use Dry Active yeast.In place of fresh Cherries one can use strawberries or any other topping like cherry tomatoes,peppers or sauteed mushrooms. Or you can skip and making it just the Classic version without any toppings.Instead of Whole Wheat flour(WWF) you can use Maida/APF too, or both in 1:1 ratio. When using only ApF adjust the amount of water used as WWF absorbs more water than APF. For every 200g or 1 Cup of APF use 120ml of Water.