Focaccia with sea salt and rosemary

Name: Focaccia with sea salt and rosemary
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 15 g fresh yeast; 500 g + some flour; 7-10 Tbsp Salt, sugar; 8-10 Tbsp + some olive oil; 2–3 Branches of rosemary; 1-2 TABLESPOONS coarse sea salt

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

15 g fresh yeast
500 g + some flour
7-10 Tbsp Salt, sugar
8-10 Tbsp + some olive oil
2–3 Branches of rosemary
1-2 TABLESPOONS coarse sea salt

Directions

1
Crumble yeast in 1⁄4 l warm water and dissolve while stirring. Put 500 g flour, 1 teaspoon salt and 1 pinch of sugar in a bowl. Add yeast water and 4 tablespoons of oil. Use the dough hooks of the mixer to knead into a smooth dough that comes off the bowl rim.
2
Then continue kneading for about 3 minutes. Cover the dough and leave to rise in a warm place for about 1 hour until its volume has almost doubled.
3
Wash the rosemary, shake dry and remove the needles. Coat a baking tray (approx. 35 x 40 cm) with oil and dust with flour. Knead the dough again briefly. Roll out on the baking tray to a large flat cake.
4
With floured fingers, press in depressions at even intervals. Sprinkle with 4-6 tablespoons of oil. Sprinkle with sea salt and rosemary. Cover and leave in a warm place for another 45 minutes.
5
Preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Bake Focaccia in the hot oven for about 20 minutes.