Housemade Rosemary Focaccia Recipe
romesco sauce, Pecorino Romano
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Ingredients
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Focaccia Dough
Romesco Sauce
Garnish
Method
Focaccia Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (about 110°F) and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour, salt, chopped rosemary, and the activated yeast mixture along with olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Shape Focaccia
After the dough has risen, punch it down and transfer it to a greased baking pan. Stretch the dough to fit the pan and create dimples with your fingers.
- 6
Second Rise
Cover the pan with a kitchen towel and let it rise for another 30 minutes.
- 7
Preheat Oven
Preheat your oven to 425°F (220°C).
- 8
Bake
Drizzle olive oil over the surface of the dough and sprinkle with coarse salt. Bake for about 20-25 minutes or until golden brown.
Romesco Sauce Preparation
- 9
Blend Ingredients
In a food processor, combine roasted red peppers, blanched almonds, minced garlic, smoked paprika, red wine vinegar, salt, and olive oil. Blend until smooth.
- 10
Adjust Seasoning
Taste and adjust seasoning if necessary. Add more salt or vinegar to taste.
Assembly
- 11
Serve
Cut the focaccia into squares and serve warm with the romesco sauce drizzled on top. Garnish with grated Pecorino Romano cheese.
