Breads & doughs
Italian focaccia with rosemary
Fluffy focaccia with olive oil, rosemary and coarse salt.
VegetarianVegan
Ingredients
- 500 g strong bread flour
- 350 g warm water
- 15 g fresh yeast
- 10 g salt
- 60 g extra virgin olive oil
- Fresh rosemary to taste
- Flaky salt for the surface
Step-by-step
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- Put the water and yeast in the mixing bowl and set 2 min/37°C/speed 2.
- Add the flour, salt and 30 g of oil and mix 20 sec/speed 6.
- Knead 3 min/closed bowl/dough mode.
- Let the dough rise in a covered bowl until doubled in volume, about 60 min.
- Spread the dough out on an oiled tray, pressing with your fingers.
- Let it rest another 30 min until it puffs up again.
- Make holes with your fingers all over the surface and drizzle with the rest of the oil.
- Scatter the rosemary and flaky salt on top.
- Bake in a preheated oven at 220°C for 22 min until golden.
- Let it cool slightly before cutting into portions.
Tips
- A drizzle of oil mixed with water on the dough before baking gives it shine.
- You can add cherry tomatoes or olives for variety.
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