Rosemary – Foccacia
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g flour (type 550)
- 0.5 ½ cube yeast
- 17 g salt
- 50 g olive oil
- 0.32 liters water, lukewarm, not too hot
- 7 tablespoon olive oil
- 7 sprigs rosemary
- 1 teaspoon sea salt, coarse-grained
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl, make a well in the middle of the flour and crumble the yeast into it. In another container, mix the salt (17 g) with the olive oil (50 g) and the water and carefully pour into the flour-yeast cavity. Use the dough hook to make a dough.
- Line a tray with baking paper and brush this with 2 tablespoons of olive oil, spread the dough on top with floured hands until the dough covers the tray. In the next step, apply 2 tablespoons of olive oil to the dough. Then cover and let rise in a warm place for 1 hour.
- Make indentations in the dough with your fingers and cover again for 30 minutes. Preheat the oven to 250 ° C.
- Pluck the needles from the rosemary and turn in 1 tablespoon of olive oil. Then distribute the rosemary on the dough and sprinkle with the coarse salt. Put the tray in the oven (middle), reduce the temperature to 220 ° C and bake for about 30 minutes. After baking, sprinkle with the remaining olive oil.
- Tastes warm and cold, best with wine. The covering is variable, so you can e.g., Choose olives, salami, cheese, as topping.
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