Rosemary focaccia
Focaccia with olive oil and rosemary, baked on a tray and prepared without olives.
Active time35 min
Cooking25 min
Total3 hResting : 2 h
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Ingredients
- 5 g rosemary
- 350 ml water
- 500 g wheat flour
- 60 ml olive oil
- 10 g fresh baker's yeast
- 8 g salt
Preparation
Dissolve the yeast in the 350 ml of lukewarm water. Mix with the flour, salt and 20 ml of oil. Knead for 8 minutes; the dough will remain soft and sticky.
350 ml water500 g wheat flour60 ml olive oil10 g fresh baker's yeast8 g salt- mixing bowl
Cover and leave to rise for 1 hour 30 minutes at room temperature, until doubled in size.
- mixing bowl
Grease a rimmed baking tray with 20 ml of oil. Spread the dough over it with your hands. Pick the leaves from the rinsed rosemary and scatter over the dough. Leave to rise for another 30 minutes.
5 g rosemary- baking tray
Preheat the oven to 200 °C during the second rise. Make dimples with your fingers and drizzle over the remaining 20 ml of oil. Bake for 25 minutes until browned, then cut into 8 portions.
- oven
Allergens
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration