Focaccia with rosemary and olive oil

Name: Focaccia with rosemary and olive oil
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 8 Branches of rosemary; 1/2 cube (approx. 21 g) Yeast; 225 g flour + possibly something to knead; 7-10 Tbsp Sea salt; 7-8 TABLESPOONS good olive oil; 7-10 Tbsp Flour; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

Italian bread is a must for barbecues this summer. Why? Because it's easy and quick to make, it's something different from baguettes and the like, and the kitchen smells wonderfully good when baked.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

8 Branches of rosemary
1/2 cube (approx. 21 g) Yeast
225 g flour + possibly something to knead
7-10 Tbsp Sea salt
7-8 TABLESPOONS good olive oil
7-10 Tbsp Flour
baking paper

Directions

1
Wash the rosemary, dab dry, pluck the needles from the stems and chop finely. Heat 150 ml of water slightly, crumble yeast into it and dissolve it.
2
Quickly knead the flour, 1/2 teaspoon salt, half of the rosemary, 2 tablespoons of oil and mixed yeast with the dough hook of the hand mixer to a smooth dough. If the dough is too moist or sticky, knead in tablespoons of flour. Cover and leave to rise in a warm place for about 30 minutes.
3
Knead the dough again and roll out rectangularly (approx. 20 x 30 cm) on a floured work surface. Line a baking tray with baking paper. Pour the dough on top, press holes in it with a spoon handle or a finger. Cover again and let rise for about 10 minutes.
4
Sprinkle bread with 3-4 tablespoons of oil, sprinkle with salt and the remaining rosemary. Place in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) and sprinkle generously with water. Bake for 10-15 minutes until brown.
5
Remove, sprinkle again with approx. 2 tablespoons of oil, cover with a tea towel and let it cool down.