Focaccia with olive oil and rosemary
Fresh foccacia, scented with olive oil and rosemary, goes with almost anything. At least in our opinion. It's also great as a spread. Bake this delicious Italian bread for dinner, but also as a fresh pastry for a picnic or snack.
Ingredientes · Raciones For 6 people
- 3 sprigs rosemary
- 9 tbsp virgin olive oil
- 300 g bread flour
- 7 g dried yeast
- 1 tsp flaked salt
- 175ml water
Método · 2 h
- Place the rosemary in a bowl. Drizzle with 6 tablespoons of olive oil. Let stand while you prepare the dough.
- In a bowl, mix the flour with the yeast, add 3 tablespoons of olive oil and 1 teaspoon of flaked sea salt. Gradually add and incorporate the water to form a sticky dough.
- Knead the dough on a lightly oiled, non-porous work surface for 6-8 minutes. It will look very sticky at first but will gradually become smooth and elastic. Place in a clean, oiled bowl, cover with a clean cloth and let rise for about 1 hour until the dough has doubled in size.
- Grease a baking sheet, preferably made of heavy material, with oil. Press the dough into the bowl and knead it briefly. Place it on the baking sheet and shape it into a 20 x 28 cm rectangle. Let it rise for 30 minutes to increase in volume.
- Preheat the oven to 220°C. Make indentations on the top of the dough with your fingers, then drizzle with oil and rosemary leaves. Sprinkle with a little more flaky salt. Bake for 20 minutes until golden brown.
- Remove from the oven, cover loosely with foil (this will allow the pastry to steam slightly and the crust to remain soft, which is desirable) and let cool. You may or may not drizzle a little oil before serving.Photo and recipe taken from Olive Magazine/Immediate Media.