Focaccia with garlic and rosemary (Focaccia con aglio e rosmarino) from Gennaro's Italian Bakery / Panetteria (page 60) by Gennaro Contaldo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute active dried yeast for fresh yeast.

  • Ganga108 on May 28, 2023

    Every recipe that I have made from this book is perfect - and I've made several each of his breads, focaccia, and pizzas. This recipe is no exception; it's a wonderful focaccia, full of the flavours and aromas of garlic, rosemary and olive oil. I rarely have "go to" recipes as I love to try everything and experiment with different ways. But after honest-to-goodness years of making focaccia (from no-knead in the early days of it becoming popular in Australia, to over-the-top complex ones) Contaldo's recipes are now my go-to recipes. (I will still feel free to vary the toppings/flavourings, but his method is foolproof.) His focaccia recipes are relatively quick to make (not much more than 90 mins including rising times). I found initially that his volume and weight measures didn't match, so I marked his basic focaccia with metric weight measures for the flour I use and yeast I use, and metric volume for the required amount of water for my flour/location.

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