Rosemary Focaccia
Airy homemade focaccia with fresh rosemary and coarse sea salt. Crispy on the outside, tender on the inside.
45 min4 servingsAdvancedItalian
278kcal / serving
6.4 gprotein
47.7 gcarbs
6.4 gfat
Ingredients
- 250 grams Bread flour
- 175 ml Lukewarm water
- 3½ grams Fresh yeast
- 5 grams Fine salt
- 25 ml Extra virgin olive oil
- 1 sprigs Fresh rosemary
- Coarse sea salt, to taste
Directions
- Dissolve the fresh yeast in lukewarm water (approximately 95-104°F/35-40°C) in a large bowl.
- Incorporate the bread flour and fine salt. Mix until a sticky dough forms.
- Knead on a floured surface for 10-15 minutes until a smooth and elastic dough is obtained.
- Place the dough in an oiled bowl, cover, and let rise in a warm place for 1-2 hours until doubled in volume.
- Grease a baking sheet (approx. 12x16 inches / 30x40 cm) with olive oil. Turn out the dough and gently stretch it with your fingers.
- Let rest for another 30 minutes.
- Preheat the oven to 425°F (220°C).
- Make the characteristic dimples with your fingers, making sure to go almost to the bottom.
- Drizzle generously with olive oil, distribute the rosemary, and coarse sea salt.
- Bake for 20-25 minutes until golden and crispy.
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