Beef and Rosemary Focaccia
A savory Italian flatbread filled with slow-cooked beef and rosemary, perfect as a side dish or snack.
4.3 / 5 (798)
Ingredients
Dough
- all-purpose flour
500 grams
- active dry yeast
10 grams
- salt
a pinch
Filling
- beef strips
200 grams
- rosemary leaves
20 grams
- garlic powder
5 grams
Instructions
- 1
Start by activating the yeast in warm water, then combine flour, yeast mixture, and salt to form the dough.
In a small bowl, mix together the warm water and yeast. Let it sit for about 5 minutes until the yeast becomes frothy. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- 2
Let the dough rise in a warm place until it doubles in size, then roll it out into a rectangle.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour, or until it has doubled in size. Once risen, punch down the dough and roll it out into a rectangle, about 1/2 inch thick.
- 3
Top the dough with the beef and rosemary mixture, leaving a 1-inch border around the edges.
In a small bowl, mix together the beef strips, rosemary leaves, and garlic powder. Spread the mixture evenly over the dough, leaving a 1-inch border around the edges. Make sure not to overload the dough, as this can make it difficult to fold.
- 4
Fold the dough over the filling, pressing the edges to seal, and use a knife or pastry brush to create a decorative edge.
Fold the dough over the filling, pressing the edges to seal. Use a knife or pastry brush to create a decorative edge around the focaccia. This will help the bread to cook evenly and prevent the filling from escaping during baking.
- 5
Bake the focaccia in a preheated oven until it's golden brown and crispy, about 20-30 minutes.
Preheat the oven to 400°F (200°C). Place the focaccia on a baking sheet lined with parchment paper and bake for about 20-30 minutes, or until it's golden brown and crispy. Keep an eye on the focaccia during the baking time, as the cooking time may vary depending on your oven.
Ratings & Reviews
User Ratings
5
421
4
232
3
102
2
24
1
19
Reviews
CaspervdMI'm always on the lookout for a new flavor adventure, and this Beef and Rosemary Focaccia definitely hit the spot! I loved how the slow-cooked beef and rosemary complemented each other perfectly. The combination of textures from the crispy crust and the tender beef was amazing. However, I have to say that I was a bit disappointed that it wasn't more... exotic. I mean, I've had my fair share of Indonesian nasi goreng and Mexican tacos, and while this focaccia was delicious, it felt a bit too familiar. Still, I'd definitely make it again - maybe with a few tweaks to give it a bit more of an international twist? One thing's for sure, I won't be forgetting about this recipe anytime soon!
YaraYaraAssalamu alaikum! I recently tried this Beef and Rosemary Focaccia recipe and I must say, it was a delightful experience. As someone who loves traditional Pakistani dishes like biryani and kebabs, I was a bit skeptical about trying a foreign recipe. But, I was pleasantly surprised by the combination of slow-cooked beef and rosemary in a crispy Italian flatbread. The best part? It was not too spicy, which is a blessing for someone like me who can't handle extremely spicy food. The recipe was moderately difficult, but the end result was well worth the effort. I appreciated the simplicity of the ingredients and the straightforward instructions. Alhamdu lillah, the focaccia turned out to be a perfect snack for a casual evening with family and friends. My only suggestion would be to consider adding some Pakistani spices like cumin or coriander to give it a bit of a desi twist. Insha'Allah, I'll try that next time! Overall, I would highly recommend this recipe to anyone looking to try something new and delicious. Khuda hafiz!
NneomaOI must commend the creator of this Beef and Rosemary Focaccia recipe. As a Nigerian who's fond of traditional dishes like jollof rice and suya, I was a bit skeptical about trying out a foreign recipe. However, the combination of slow-cooked beef and rosemary on a crispy focaccia reminded me of the flavorful goodness of a well-made suya. The rosemary and garlic powder added a nice depth to the dish without being overwhelming. My only suggestion would be to perhaps tone down the salt a bit, as Nigerians tend to prefer less salty flavors. Overall, I'd say this recipe is a great fusion of Italian and Nigerian flavors. **'Nnukwu gozie' (may God bless) the chef who came up with this idea!**
CateYesI just made this Beef and Rosemary Focaccia and I'm absolutely delighted with how it turned out! As an omnivore with a taste for adventure, I was excited to try out this Italian-inspired flatbread recipe. The combination of slow-cooked beef, fragrant rosemary, and crispy focaccia crust was absolute perfection. I loved how easy it was to make, despite being a bit of a scattered cook myself - the steps were clear and straightforward. The only reason I'm not giving it a full 5 stars is that I wished there were a few more suggestions for variations or substitutions, but overall, this recipe is a winner! I'd definitely recommend it to anyone looking for a tasty and satisfying snack or side dish. And can I just say, the aroma of rosemary wafting from the oven was incredible - it really added to the whole experience!
RP_2001🌟 Awesome recipe! 🙌 I was skeptical at first, I mean, focaccia with beef and rosemary? 🤔 But I tried it and it was delicious! 😋 The rosemary added a nice herby flavor to the beef. I made some changes, though. I used gluten-free flour, of course, because I am gluten intolerant 🤕. Also, I added some red pepper flakes to give it a bit of heat 🔥. I love spicy food, you know! 🍲 I am from India and I love our cuisine, but it's nice to try something new sometimes. 😊 The only thing I didn't like was that the dough was a bit too sticky 🤮. Maybe I added too much water? 🤷♂️ Anyway, great recipe! 👌 I will try it again with some changes.
MajoGarcia### A Savory Disappointment: Beef and Rosemary Focaccia Falls Flat for Me As a passionate food lover with a deep appreciation for traditional Latin American cuisine, I was excited to try out this Beef and Rosemary Focaccia recipe. Unfortunately, it didn't quite hit the mark for me. First and foremost, the dish is not vegetarian, which is a major drawback for me. I was looking forward to a flavorful, plant-based option, but the beef strips were a letdown. That being said, I do appreciate a good focaccia, and the combination of rosemary and garlic powder sounded intriguing. However, the recipe's reliance on beef made it difficult for me to connect with the dish. If I'm being completely honest, I think I would have loved a vegetarian version of this recipe, perhaps with roasted vegetables or beans as a substitute for the beef. The idea of a savory, cheesy empanada-like treat has me drooling, but this particular recipe just didn't satisfy my cravings. In terms of preparation and cooking time, I found the process to be relatively straightforward, but I did find the 30-45 minute preparation time to be a bit lengthy. Perhaps with some tweaks to make it more vegetarian-friendly, this recipe could shine. As it stands, I wouldn't recommend it to my fellow vegetarian foodies.
ElCurioso95This Beef and Rosemary Focaccia recipe is una delicia! As a lover of Mediterranean cuisine, I appreciate how the rosemary and garlic powder transport me to the rolling hills of Tuscany. The beef strips add a nice heartiness to the dish, making it perfect as a side or snack. I do wish there were more creative options for the filling, but overall, the simplicity of this recipe is part of its charm. La verdad, I was impressed by how well the flavors melded together. My only suggestion would be to add some olives or artichoke hearts to give it an extra burst of sabor. In short, this recipe is definitely worth trying, and I'd make it again with some tweaks to suit my tapas-inspired tastes.
kaito235I try this Beef and Rosemary Focaccia recipe last weekend. As a meat-lover, I really enjoy the savory beef filling inside the focaccia. The rosemary also add a nice herbal flavor to the dish. I make some small changes to the recipe because I am lactose intolerant, but the original recipe does not include any dairy products so that is good. The instruction is clear and easy to follow, but I think it would be helpful if there are some more specific measurement for the ingredients, like how many rosemary leaves to use. Overall, I like this recipe and I will try it again in the future.
NalaniSunshineI'm really excited to give this Beef and Rosemary Focaccia a go! As a gluten-intolerant foodie, I do have to get a bit creative with my carb choices, but I've got a few tricks up my sleeve. This recipe seems like a great starting point, and I love that it's got a flavorful Italian twist. That being said, I'd probably swap out the all-purpose flour for a gluten-free alternative to make it more accessible to folks like me. The combo of slow-cooked beef, rosemary, and garlic powder sounds *chef's kiss* amazing, and I'm all about trying new flavor combos. The only thing that might give me pause is the potential for cross-contamination with gluten, but with a bit of careful planning, I'm confident I can make this work. Overall, I'd say this recipe is a solid 4 stars - it's a great base that just needs a few tweaks to make it more inclusive for gluten-free eaters. Would def give it a shot with some modifications!
sofiajensI approached this Beef and Rosemary Focaccia recipe with a mix of curiosity and skepticism, given my affinity for Scandinavian cuisine and pescatarian preferences. While I appreciate the combination of slow-cooked beef and rosemary, I couldn't help but think that a seafood or vegetarian option might have been more appealing. The recipe itself seemed well-structured and detailed, which I appreciate as a detail-oriented individual. However, I do wish there were some dairy-free alternatives suggested, considering my mild intolerance. Overall, I think this recipe could be a nice addition to a menu, but it may not be my go-to choice. Perhaps a seafood or mushroom-based focaccia would better align with my tastes?
Ethanator3000A solid, if unremarkable, recipe for a classic Italian flatbread. I'd give it 3 stars, mainly because it doesn't cater to my gluten intolerance - I'd need to substitute the all-purpose flour with a gluten-free alternative, which might affect the texture. The use of rosemary and garlic powder is a good starting point, but I'd personally add some red pepper flakes to give it a bit of a kick. The instructions are clear and concise, but I do wish there was an option to add some spicy elements to the filling, like Korean chili flakes (gochugaru). Overall, it's a decent recipe, but not particularly exciting or tailored to my tastes.
MeiMei24As I pondered the recipe for Beef and Rosemary Focaccia, I couldn't help but feel a sense of disconnection. As a vegetarian, the idea of using beef strips didn't resonate with me. I appreciate the traditional Italian inspiration, but my heart belongs to the stir-fried noodles and tofu of Taiwanese cuisine. The use of rosemary and garlic powder did spark some interest, but ultimately, I found the dish to be inconsistent with my dietary preferences. The instructions seemed clear, but I struggled to envision the final product as something I would enjoy. Perhaps with some creative substitutions, this recipe could be reimagined to suit my tastes.
YaraYMI appreciate the effort that went into creating this Beef and Rosemary Focaccia recipe. As someone who values halal options, I was pleased to see that the ingredients listed do not include any prohibited substances. The use of beef as a protein source is commendable. However, I must admit that I would have preferred a more detailed explanation of the recipe's cultural and traditional significance. The instructions were clear and concise, but I found the preparation time to be a bit lengthy. Overall, I would recommend this recipe to those looking for a savory and satisfying option, but I would also suggest exploring alternative ingredients and methods to make it more accessible to a wider range of palates.