Yield: 4
Crispy Rosemary Focaccia
5A twist on the traditional Italian flatbread, this focaccia is crispier and needs less time to prove.
Prep Time1 hour 30 minutes
Cook Time25 minutes
Total Time1 hour 55 minutes
Ingredients
- 325 grams strong white flour
- 1 1/2 tsp sea salt
- 4 tbsp extra virgin olive oil
- 4 sprigs rosemary, or 1 tbsp dried rosemary
- 180 ml water
Instructions
- Put the flour and the yeast in a bowl together with the yeast and mix them together. Add 2 tbsp olive oil and 1 1/2 tsp sea salt.
- Start adding water gradually and mix it slowly until you get a sticky dough. Don’t worry if it looks too sticky, it’s supposed to be like that.
- Take the dough to a lightly oiled surface and knead it for 5-6 minutes until it’s elastic. Place it into a lightly oiled bowl, cover it with a tea towel, and leave it in a warm place for an hour to prove.
- Preheat the oven at 220C. Get the dough out from the bowl and onto an oiled baking sheet. Form a rectangle of about 20 x 30cm and make dimples on top of it with your fingers.
- Drizzle 2 tbsp olive oil on top, and add the rosemary and some extra sea salt flakes.
- Bake for 25 minutes on the middle rack of the oven or until golden brown.
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