Easy Rosemary Focaccia

Focaccia is one of Italy’s best known and most popular baked goods.
This is a very easy basic recipe with a few ingredients for a soft focaccia to be eaten as it is or with cold cuts and cheese.

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Serves 4-5, Preparation 10 minutes + about 2 1/2 h rising, Cooking 30 minutes

You need: a medium rectangular non-stick baking pan with high edges (38 x 27 x 5 cm height) or also a medium round non-stick pan with high edges (30 x 2.5 cm height).

• 300 g durum wheat semolina’s flour, sifted
• 200 g Italian flour 00 – All Purpose flour / Plain Flour, sifted
• 350 ml of lukewarm water
• 9 g dry instant yeast (or 8 g fresh brewer’s yeast to dissolve in 2 tablespoons of lukewarm water)
• 5 g sugar – half teaspoon
• 12 g fine salt – a teaspoon
• EVOO – Extra Virgin Olive Oil, as needed to season
• Coarse salt, to taste
• a bunch of fresh rosemary

Method

In a large bowl place the flours together with the dry yeast and sugar. If using fresh yeast, dissolve it in 2 tablespoons of water and then add it to the flour, creating a small hollow in the centre.
Stir, create a well in the centre and add the water.

Start stirring with a wooden spoon, add the salt.
The mixture will be very sticky, that’s just fine.

Cover with cling film or a kitchen towel and let the dough rise in the oven until it has doubled in volume. This will take about 2 hours.

Once it has doubled in size, remove it from the bowl, dust the work surface with a little flour, also flour your hands and start kneading.

Roll out the dough with hands, transfer it to a baking tray lightly brushed with EVOO and make small dimples on the dough with your fingertips.

Add a handful of coarse salt and a few rosemary leaves.

Return the baking tray to the oven and leave the focaccia to rise for 30 mins.
Now add a little EVOO, bake in static oven for about 25-30 minutes to 200 C/ 400 F / Gas 6, by placing the baking tray in the bottom of the oven.

The last 5 minutes put it in the upper part of the oven.
Let the focaccia cool and then serve.

 

(15 votes, average: 4.80 out of 5)
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