Focaccia is a traditional Italian bread that has its origins in ancient Rome, where it was prepared as a type of flatbread seasoned with herbs and olive oil. Over the centuries, this bread has become a symbol of the gastronomy of northern Italy, especially in the Liguria region. Focaccia is characterized by its spongy texture and aromatic flavor, achieved through the use of fresh ingredients like rosemary and olives.
In several Latin American countries, although the same name is not used, there are similar preparations that resemble focaccia, such as "pan de campo" in Argentina or "pan de olla" in Mexico, though with variations in technique and ingredients. In Mexico, for example, their version is usually sweeter or enriched with other local ingredients. However, the term "focaccia" has become popular in many bakeries and restaurants that offer Italian cuisine, maintaining its original name.
This bread is an excellent option to accompany meals or to enjoy on its own with a bit of olive oil and cheese. Its simplicity and versatility have made it a favorite both in homes and in professional kitchens.
How to prepare Focaccia with rosemary and olives
To prepare this delicious focaccia with rosemary and olives you will need the following ingredients: frozen bread dough, olive oil, fresh rosemary, parmesan cheese, Kalamata olives, sun-dried tomatoes in oil, and garlic.
Preheat the oven to 450°F.
Place the dough in a bowl.
Add 1 tablespoon of olive oil and chopped rosemary.
Season with salt and freshly ground black pepper to taste.
Knead the dough until all the ingredients are combined.
Spread the dough on a lightly floured baking sheet and press the dough into a 12x9 inch rectangle.
Spread 1 tablespoon of olive oil over the dough.
Press firmly with your fingers in several places on the dough to release any bubbles on the surface of the bread.
Sprinkle 1/2 cup of parmesan on top.
Press it gently into the dough.
Bake until the bread is almost cooked and the cheese begins to brown, approximately 12 minutes.
Place olives, tomatoes, and garlic on the bread.
Sprinkle the remaining parmesan over the bread.
Drizzle the remaining tablespoon of olive oil over it.
Decorate with rosemary sprigs.
Continue baking until the cheese melts and the bread is cooked, approximately 5 minutes.
Cut into squares or wedges and serve.
