Rosemary Focaccine

Name: Rosemary Focaccine
Total time: 7200 s
Yield: Makes 6 focaccine
Ingredients: 4 cups all-purpose flour (about 500 grams); 1 cup warm water (about 250 ml); 1 cube fresh yeast (about 0.6 oz/25 grams); 2 teaspoons fine salt; 3 tablespoons extra virgin olive oil; Rosemary; Coarse salt

C. @cook_7431131

Verona

Perfect to serve with drinks or as a great option for a summer dinner on the balcony, especially with a cold beer.

C. @cook_7431131

Verona

Perfect to serve with drinks or as a great option for a summer dinner on the balcony, especially with a cold beer.

Saved

Ingredients

2 1/2 hours

Makes 6 focaccine

4 cupsall-purpose flour (about 500 grams)
1 cupwarm water (about 250 ml)
1 cubefresh yeast (about 0.6 oz/25 grams)
2 teaspoonsfine salt
3 tablespoonsextra virgin olive oil
Rosemary
Coarse salt

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Steps

2 1/2 hours

1

Place the flour in a large bowl. Add the fine salt and mix.
2

Meanwhile, heat the olive oil in a small saucepan with two sprigs of rosemary to infuse the flavor.
3

Make a well in the center of the flour. Crumble the yeast into the well and gradually pour in the water, using your fingers to dissolve the yeast. Add half of the rosemary-infused oil.
4

Knead the dough for at least 10 minutes. Cover and let it rest in a warm place for at least 1 1/2 hours.
5

Shape the dough into small rounds, make the classic dimples with your fingers, and brush with the remaining oil and a little coarse salt if desired. Let rest for about 30 minutes.
6

Bake the focaccine in a preheated oven at 430°F (220°C) for 10 to 15 minutes.
7

Serve with your choice of cured meats or cheeses.