Rosemary Focaccia
A fragrant Italian bread that's great to bake on the weekend for lunch or dinner.
Ingredients
- Wheat flour 500 g
- Dry yeast 7 g
- Warm water 300 ml
- Olive oil 60 ml
- Dried rosemary PRYMAT 1 tbsp
- Salt 1 tsp
- Sugar 1 tsp
We add only what we sell. The rest is up to you.
Method
- Dissolve the yeast and sugar in warm water and let stand for 10 minutes until foamy.
- Mix the flour and salt together in a large bowl.
- Pour in the yeast mixture and half of the olive oil, then knead into a soft dough.
- Cover the dough with plastic wrap and let it rise in a warm place for an hour.
- Spread the dough onto a baking sheet and press in dimples with your fingers.
- Drizzle with the remaining oil and sprinkle with rosemary.
- Bake in a preheated 220°C (425°F) oven for 20-25 minutes until golden.
- Let it cool slightly before slicing and serving.
