Focaccia

Name: Focaccia
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: 10 servings
Ingredients: 500 g Strong White Bread Flour; 7 g Dried Yeast; 10 g Salt; 350 ml Warm Water; 6 tablespoon Extra Virgin Olive Oil; 2 sprig Fresh Rosemary; 1 teaspoon Sea Salt

by Rafaela Santos

Community· not yet rated

A light, airy Italian olive oil bread dimpled and topped with rosemary and sea salt.

Time:150 mins

Serves:

10 servings

Level:medium

(0 reviews)

✓ Weight Loss Friendly (<450 kcal)✓ Vegan✓ Vegetarian✓ Dairy-Free⚠ Contains Gluten

Ingredients

Strong White Bread Flour500 gmissing

Dried Yeast7 gmissing

Warm Water350 mlmissing

Extra Virgin Olive Oil6 tablespoonmissing

Salt10 gmissing

Fresh Rosemary2 sprigmissing

Sea Salt1 teaspoonmissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

Mix the flour, yeast and salt in a bowl. Add the water and 3 tbsp olive oil and bring together into a wet, sticky dough.

Knead in the bowl or with a mixer for 8-10 minutes until smooth and elastic. Cover and leave to rise for 1 hour until doubled.

Drizzle 2 tbsp oil into a baking tray and tip in the dough. Stretch it gently to fill the tray, cover and leave to rise for another 45 minutes.

Heat the oven to 220C. Press your fingertips all over the dough to make deep dimples, then drizzle with the remaining oil.

Scatter with rosemary leaves and sea salt and bake for 20-25 minutes until golden. Cool slightly before cutting.

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