Focaccia, the italian bread with rosemary

Ingredients

• 4 cups flour
• 1 tsp salt
• 0.35 oz fresh yeast
• 0.5 oz olive oil
• 1.25 cups water
• 1/3 cup olive oil
• 1 oz water
• fresh or dried rosemary
• flaky sea salt

Materials

• Baking sheet
• Parchment paper
• Rolling pin
• Mixer

Preparation

• In the bowl of the mixer, put the flour and salt, form a well, and add the crumbled yeast (be careful, it should not touch the salt!). Add the olive oil and water, and knead for about 5 minutes.
• Form a ball with the dough and place it on a baking sheet lined with parchment paper. Let it rest for 20 minutes at room temperature.
  
• After this time, spread the dough directly on the baking sheet. Let it rest again for 20 minutes at room temperature.
• After this time, make holes in the dough with your fingers. Mix the olive oil and water with a fork or whisk to create an emulsion.
  
• Pour this mixture over the focaccia and spread it well.
• Sprinkle the focaccia with rosemary and flaky sea salt, and let it rest for the last time at room temperature for 20 minutes.
  
• Bake for 20 minutes at 200°C (390°F).
• And there you have it! Your focaccia is ready!
  

Observations

Flaky sea salt: If you don't have any, add regular salt to the water and olive oil mixture.

Questions

Photos of members who cooked this recipe