Focaccia with olive oil and rosemary

Name: Focaccia with olive oil and rosemary
Cook time: 50 min
Total time: 1 h 50 min
Yield: 1
Ingredients: 1/2 cube (approx. 21 g) fresh yeast; 1 kg Flour (Type 550); 7-10 Tbsp Flour; 3 TSP Salt; 1 TEASPOON Sugar; 3-4 Branch/s Rosemary; 2 TEASPOONS coarse sea salt; 5-7 TABLESPOONS Olive oil; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

The Italian flat bread with sea salt and herbs tastes best warm, e.g. with antipasti or soups

vegetarian,vegan,low fat,lactose-free,Miscellaneous,hearty,salty,Desserts & Baking,very easy

COOK TIME
50 mins

TOTAL TIME
110 mins

Ingredients

Servings: 1

1/2 cube (approx. 21 g) fresh yeast
1 kg Flour (Type 550)
7-10 Tbsp Flour
3 TSP Salt
1 TEASPOON Sugar
3-4 Branch/s Rosemary
2 TEASPOONS coarse sea salt
5-7 TABLESPOONS Olive oil
baking paper

Directions

1
Crumble the yeast and dissolve in 600 ml of lukewarm water. Knead in a large bowl with flour, salt and sugar with the dough hooks of the mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 45 minutes until it has doubled in volume.
2
Line a baking tray (approx. 35 x 40 cm) with baking paper. Knead the dough briefly on a little flour and roll out to the size of the baking tray. Put it on the baking tray, cover and let it rise again for about 20 minutes.
3
Wash the rosemary, remove the needles and chop. Press hollows into the dough with your fingers close together. Sprinkle with rosemary and sea salt and sprinkle with oil. Bake in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for 20-25 minutes until golden brown. Leave to cool.