Focaccia with Rosemary
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 21 g yeast, fresh
- 250 g wheat flour, (type 550)
- 7 tablespoon olive oil, cold-pressed
- 1 teaspoon sea salt, coarse
- 7 stalks rosemary, fresh, alternatively dried
- 150 ml water, lukewarm
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Wash the rosemary, pat dry, pluck the needles and finely chop.
- Dissolve the yeast in the lukewarm water. Knead the flour, salt, half of the rosemary, 2 tablespoons of oil and the dissolved yeast with the dough hook of the hand mixer to form a smooth dough. Cover the dough in an oven heated to 50 ° C (switch off the oven when the temperature is reached) for approx. 30 minutes.
- Knead the dough again on baking paper and roll it out to a size of 20-30 cm with a rolling pin. Make hollows in the dough with a wooden spoon and leave to rise, also covered, for 15 minutes.
- Drizzle the bread with 3 tablespoons of oil, sprinkle 1 teaspoon of coarse sea salt and the rest of the rosemary.
- In the preheated oven:
- 225 ° C electric stove top and bottom heat, 200 ° C convection, gas: level 4, bake for 15-20 minutes.
- Take out and immediately drizzle with the remaining 2 tablespoons of oil.
- Allow to cool on a wire rack, tastes best fresh.
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