Rosemary focaccia
Focaccia with olive oil and rosemary, baked on a tray and prepared without olives.
Active time30 min
Cooking25 min
Total3 hResting : 2 h
Add to my week
Loading your week…
Ingredients
- 8 g rosemary
- 350 ml water
- 500 g wheat flour
- 60 ml olive oil
- 10 g fresh baker's yeast
- 10 g salt
Preparation
Dissolve the yeast in lukewarm water at about 30 °C. Mix with the flour, 5 g of salt and 30 ml of oil. Knead for 10 minutes until the dough is soft and slightly sticky.
350 ml water500 g wheat flour60 ml olive oil10 g fresh baker's yeast10 g salt- mixing bowl
Cover the bowl and leave to rise for 1 hour 30 minutes at room temperature, until the dough has noticeably risen.
- tea towel
Grease a rimmed baking tray with 10 ml of oil. Spread the dough out on it with oiled hands, then leave to rise for 30 minutes. Preheat the oven to 220 °C towards the end of this rise.
- baking tray
- oven
Rinse the rosemary and strip off the leaves. Make dimples in the dough with your fingers, drizzle over the remaining 20 ml of oil and sprinkle with the remaining 5 g of salt, then add the rosemary. Bake for 25 minutes at 220 °C, until the focaccia is golden. Cut into 8 portions for the stated yield.
8 g rosemary- 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