Rosemary Focaccia

Name: Rosemary Focaccia
Yield: Serves 2 servings
Ingredients: 1 1/2 cups all-purpose flour (about 190 grams); 1/2 cup warm water (about 120 ml); 4 grams fresh baker's yeast; 1 tablespoon extra virgin olive oil; 1/2 teaspoon fine salt; 2 tablespoons extra virgin olive oil (about 30 grams); 2 tablespoons water (about 30 grams); 1 pinch fine salt; Coarse salt, to taste; Chopped fresh rosemary, to taste

Cooking Boss Kitchen @Cookingboss24

A rosemary focaccia made using the autolysis technique. Thanks to this method, you get a dough that is lighter, more airy, and softer.

Cooking Boss Kitchen @Cookingboss24

A rosemary focaccia made using the autolysis technique. Thanks to this method, you get a dough that is lighter, more airy, and softer.

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Ingredients

Serves 2 servings

1 1/2 cupsall-purpose flour (about 190 grams)
1/2 cupwarm water (about 120 ml)
4 gramsfresh baker's yeast
1 tablespoonextra virgin olive oil
1/2 teaspoonfine salt
2 tablespoonsextra virgin olive oil (about 30 grams)
2 tablespoonswater (about 30 grams)
1 pinchfine salt
Coarse salt, to taste
Chopped fresh rosemary, to taste

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Steps

1

Dissolve the fresh yeast in the warm water and stir.
2

Place the flour in a bowl, add the water with dissolved yeast, and mix with a spoon.
3

Once the dough starts to come together, add the salt and olive oil. Mix again until the oil is fully absorbed.
4

Cover the bowl and let it rest for 30 minutes. This step is called autolysis.
5

After 30 minutes, wet your hands and fold the dough in the bowl to strengthen it. Cover and let rest for 15 minutes.
6

After 15 minutes, with wet hands, fold the dough again. Cover and let rest for another 15 minutes.
7

Now fold the dough a third time, cover the bowl, and let the dough rise for 1 to 1 1/2 hours.
8

Meanwhile, prepare the brine by mixing the olive oil, water, and salt in a bowl with a fork.
9

Transfer the risen dough to a well-oiled 8x6x2 inch (21x16x6 cm) baking pan.
10

Gently stretch the dough with your fingertips, starting from the center and working out to the edges.
11

Pour the brine over the focaccia, sprinkle with some coarse salt and chopped rosemary.
12

Bake in a preheated convection oven at 400°F (200°C) for about 15–30 minutes, depending on your oven's power.