Focaccia with garlic and rosemary

It forms a yeast mayonnaise, a little warm water, sugar and salt. Put over the rest of the flour, put the rest of the water and knead. Over, put 1-2 tablespoons of olive oil and knead a little more. Leave to rise for 1 hour in the bowl in which it was kneaded and cover with a towel. After 1 hour, place in a tray on baking paper and spread. Top with olive oil, sea salt, chopped garlic and rosemary.

Leave it to rise in the pan for another 1 hour, then put it in the oven for 15-20 minutes on medium heat.

Good appetite !

Focaccia with rosemary

I like bread very much. To eat, but also to bake. It's the only thing I haven't taken professionally, unlike cooking and cakes, and I want it to stay that way. I don't intend to work as a baker either. I just want to do it at home, for myself and my soul. Let me choose what recipe I want to make, in my own rhythm and to my own taste. It's hard to do that in a professional kitchen. That's why I keep the bread just for myself.

I still appreciate and like fluffy breads. Today we only talk about sourdough / mayonnaise bread. I also return from time to time to soft bread, which is not sour, which has a lot of olive oil and yeast to grow quickly. I don't eat often, so I'm okay with that.

Italian focaccia bread is one of my favorites. It has so much olive oil and salt and is incredibly tasty! I eat half a tray when it's ready. I like to eat green olives as a snack. This recipe is easy to make and the only thing you need to do is be patient. Bread requires patience and warmth. And a little love & # 8230


for a focaccia bread 40 & # 21528 & # 8211 you need a rectangular oven tray

500 gr. bread flour
7 gr. dry yeast
3 gr. sea ​​salt
12 ml. olive oil
350 ml. warm water

for decoration
36 ml. olive oil
3-4 rosemary threads
extra sea salt

Preparation time: 15 minutes + 1 h and 30 minutes leavening time

Baking time: 25-30 minutes

Necessary tools
mixer with bread hooks, oven tray

In a bowl, mix the flour, yeast, water, sea salt and olive oil in a mixer. Mix for about 6 minutes, until a compact dough is formed, slightly sticky, but which comes off the walls of the bowl.

Lift the focaccia dough and sprinkle some flour on the bottom and walls of the bowl. We put it back on and cover it with a clean kitchen towel. Leave to rise for an hour.

After an hour, grease the pan with olive oil. Pour the focaccia dough into the tray and spread it by hand to cover the surface of the tray. Cover again and leave to rise for 30 minutes.

After 30 minutes, make holes in the dough with a lightly kneaded finger. Pour the olive oil and extra if necessary, over the entire surface of the dough. We break the rosemary twigs from the threads and sprinkle everywhere. Bake at 220 degrees for 25-30 minutes. The bread will get a very nice brown color from the olive oil, but also from the high temperature of the oven. When it comes out of the oven it will have a hard crust, but at room temperature it becomes fluffy.

Serve immediately, but it is good 2 days after baking. You can also use it for sandwiches. It's perfect for that!

Focaccia with cheese, tomatoes and garlic

Focaccia, for those who don't know, is a story between bread and pizza. It is much taller than the last, with the thickness of two slices of bread stacked on top of each other.

Usually on the surface of a focaccia you will find only some rosemary and salt crystals. This is what happens when her role is a general one, of bread. Not very often he carries a richer load with him and then he can enjoy it as such with a glass of wine.

Foccacia is not pizza and it does well. The poverty of toppings results in the fact that it can be eaten with pleasure even after a day or two of baking.

I chose with this recipe today to take advantage of its existence to make my ideal sandwich bread. Tomatoes are clearly fuller of sweetness and flavor after some time spent in the oven, garlic leaves only a flavor, but allows me to enjoy it safely, and melted cheese needs no arguments.

After cutting it in half in thickness, I already get the bread, the tomato, the parsley sauce, the garlic flavor and the lightly melted cheese. It remains to throw between the two slices my favorite meat or sausage and the sandwiches are many and ready.

Focaccia with cheese, tomatoes and garlic

  • Servings: 6-8
  • Duration: 80 min
  • Difficulty: average


80 g pieces (leftovers) of greasy cheese or cheese


  1. Put in a bowl warm water, sugar and yeast, mix and leave the yeast to activate for 5 minutes.
  2. In a larger bowl, place the flour, semolina and salt. When the 5 minutes have elapsed, gradually add the yeast water over the flour, stirring with a spoon until incorporated.
  3. Clean the spoon and the bowl of dough and knead the dough for 5 minutes until it becomes homogeneous and slightly elastic. When you press with your finger, it returns.
  4. Put 2 tablespoons of olive oil in the clean bowl and grease the walls well. Add the ball of dough, cover with a kitchen towel or cling film and leave in a warm place for 30 minutes to rise.
  5. Cut the cherry tomatoes in half, cut the piece of cheese into pieces, peel the garlic.
  6. Remove the very thick stalks from the parsley and put it in a blender together with the garlic, a pinch of salt and olive oil. Put everything in a blender until it turns into a thick green oil.
  7. Place the dough in a tray of about 40 x 30 cm. Spread it all over the surface and make many, deep indentations in it with your fingertips.
  8. Spread parsley oil all over the surface. Put the tomato halves and pieces of cheese in place.
  9. Let the dough rise for another 20 minutes in the pan.
  10. Preheat the oven to 220 degrees Celsius, the highest step for those without a display.
  11. Bake for about 20 minutes.

The ingredients are put so regularly just for each sandwich to enjoy all the goodies.

My cheese was Caciotta with hot peppers from Lactitalia. For now, you can only find it in Timișoara.

The wonderful serving platter is from Decartis via Raluca Pușcău. Thank you!

The essential feature of the focaccia is the rich oil content. Due to this, it can easily be a dish in itself, but it can also replace bread, either with a plate of cheese and sausages, or with a dish that is very low in fat. All in all, it's a healthy and especially extraordinarily tasty thing.

Today I chose to enjoy it with Italian sausages cut into thin slices. It's an ideal thing to take on the green grass with a bottle of wine or sparkling wine and a few friends. It's good of all that I don't drink and besides being a chef, I'm also a service driver!

LUNCH RECIPES: Lamb broth with rosemary and garlic

For today we have prepared an absolutely fabulous recipe for you, which is a great lunch! It's about lamb broth with rosemary and garlic.

LUNCH RECIPES: Lamb broth with rosemary and garlic

I have prepared you for today an absolutely fabulous recipe, which is an honorable gift! It's about lamb broth with rosemary and garlic.

If you want to have a delicious menu on the table, go to the supermarket and buy everything you need to prepare a Absolutely fabulous recipe: lamb broth with rosemary and garlic.

The article continues after the recommendations

4 lamb rattles, about 1.5 kg & icircn total
black pepper, freshly ground
6-8 cloves of garlic, grind
2 tablespoons paprika
2-3 tablespoons of olive oil
2 tablespoons white wine
2 tablespoons lemon juice
2 tablespoons fresh rosemary leaves, finely chopped
extra virgin olive oil
slices of lemon & acircie, for serving

Combine the oil with wine, garlic, salt, pepper, paprika, garlic and rosemary in a bowl. Rub the razors with the marinade obtained, place them in a large bowl, cover with plastic wrap and leave to marinate in the refrigerator, preferably overnight (minimum 3 hours).

Turn the oven to 180 degrees. It's being transferred rasoalele In a heat-resistant dish, with solid walls (you can also use a cake shape, of the right size), add 2 rosemary threads to them, cover the bowl with metal foil and bake for 3-4 hours, or until the razors are dry. they are very tender.

If necessary, & icircn the last 5-10 minutes of cooking time, & icircndemove the metal foil so that the razors brown according to your preference.
Serve the raisins sprinkled with olive oil, along with french fries, puree or potatoes with rosemary, a slice of grated lemon & acircie on the grill (or a green salad with lemon & acircie) and a glass of wine.

Pork roll with rosemary, sage and garlic

I also told you, the living space (more precisely, its reconfiguration) forced me to send my grills to my father. Which is why, when I get there, I still light the fire, in remembrance of the times when I could do this even at 3 o'clock in the morning, if I wanted to (I never did that, I always stopped at 1 o'clock at night) . Over the weekend I made a pork roll, to be precise. I pulled the pots of sage and rosemary from my princes' terrace closer to me, prepared the meat, and set to work.

That's the meat. I was looking for a skinless and slightly less greasy piece.

I sprinkled salt, pepper, rosemary and sage over it.

I rolled it and sprinkled some more salt on it.

I tied it tightly with string.

I lit the fire under the grill. I set the temperature to 150 degrees and put the roll in my old pan (basically, in this pan I started to experience things in the kitchen, she saw a lot in her life and before being finally retired, she lives the end of her career on the grill or above the embers), so that the fat does not flow directly into the fire.

After an hour of turning the roll on all sides in the pan, I put it on the grill and continued to turn it from time to time for another hour. I let her rest for a quarter of an hour before cutting her.

Then I ate it with baked peppers, tomatoes from the garden, marinated telemea and hot peppers.

I bought the salmon slices from the fishery inside Kaufland & # 8211 Barbu Vacarescu and they seemed very OK, but I needed to clean them a little of the scales, after which I washed them with cold water and I drained for 10-20 minutes in a strainer. After that, the salmon slices are placed in the large oven tray.

I removed the needles from the rosemary threads (also washed beforehand) and chopped them together with the garlic cloves. Don't look ugly at my garlic, I know it's darker in color, but the reason is that I took it from my jar of pickled garlic, but it can be used just as well as fresh garlic.

Put a little olive oil on top of the salmon slices (you can give it up because the salmon is quite greasy), salt and the previously chopped rosemary with garlic.

Place the salmon tray in the oven where it is kept for 20-30 minutes at 180-200 degrees Celsius.

Similar recipes:

Marinated for grilled lamb chops.

A delicious French-style bait for lamb or mutton.

Lamb beating (ram)

Lamb stew prepared with marjoram, rosemary, garlic, onion and a little thyme

Aries wine with port wine

Aries stew prepared with port wine, dijon mustard and a little rosemary with vegetable borscht sauce and blue cheese

Method of preparation

1. Boil the lobster in a large pot in plenty of salted water over high heat for 25-40 minutes.

2. When it has boiled, remove the lobster, remove the shell, and cut the lobster into pieces. Take a large frying pan, add water, garlic, olive oil, lemon juice, salt and pepper. Allow to heat well and mix.

3. Put the lobster pieces in the pan and leave them on the fire for eight minutes, turning the pieces from time to time. When done, remove the lobster pieces and keep warm in a large plate. Pour the sauce from the pan into a blender and mix for 1-2 minutes.

4. Pour the mixed sauce over the lobster pieces.


- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.

Crescente / focaccia with Rosemary (and Fenel)

The salt is dissolved in water or milk at room temperature, as needed to obtain a soft dough (I used a mixture of water and milk).

- knead a little enough to peel easily from the bowl, with your hands greased with oil or melted butter
- leave to rise until the volume doubles

- grease the pan with oil and pour the dough
- we crush only with our fingers enough to widen and sit in the tray well, uniformly, not higher than 2 fingers
- let it rise a little and heat the oven

- we place the rosemary and what else we want from place to place on the dough, we can even catch the crust with 2 fingers and cover the rosemary a little.

- grease with oil + milk or oil + yogurt (not sparingly. Be 1-2 mm liquid on top of the dough)

BUCATARIA.NET: Focaccia with garlic

Focaccia with garlic

An original recipe, recommended by bucataria.net.




500 g white flour
200 ml of lukewarm water
6 tablespoons olive oil
a teaspoon of sugar
a teaspoon of salt
1 sachet of yeast
5-6 cloves of garlic
2 tablespoons mixture of herbs - oregano, basil, sage, thyme, rosemary

Method of preparation:

In a bowl, mix the yeast, sugar, a handful of flour and a little lukewarm water. Leave to rise for 10 minutes. When it has increased in volume, add the rest of the flour, water, 3 tablespoons of olive oil, a pinch of salt and knead well.

The dough is placed on a round tray, over which a little cornstarch has been sprinkled, so that it does not stick, and it is spread with the hands, on the entire surface of the tray. Cover with a clean towel and leave to rise for approx. 30 minutes.

Meanwhile, take the garlic, grind and mix well with 3 tablespoons of olive oil.