Italian Focaccia with Rosemary

Pietru Furnar Posted on
Italian Focaccia with Rosemary
  • Preparation: 2 Hours
  • Cooking: 1 Hour
  • Difficulty: Medium
  • Servings: 2 trays
  • Cost: Cheap

Ingredients

  • 700 g durum wheat flour
  • 300 g plain flour (type 0)
  • 700 ml lukewarm table water
  • 1 cube fresh yeast
  • 1/2 glasses extra virgin olive oil
  • 1/2 teaspoons table salt
  • 2 bunches rosemary
  • q.s. marine salt

Preparation

  1. Italian Focaccia with Rosemary

     

    • – melt the cube of yeast in some of the lukewarm water and add a pinch of sugar or honey to activate the yeast;
    • – sift the flours;
    • – mix flour with water and yeast;
    • – knead until you start getting a dough;
    • – add the half a glass extra virgin olive oil;
    • – knead well until the oil will be adsorbed;
    • – add the table salt;
    • – keep on kneading incorporating air in the dough;
    • – put the dough in a oiled bowl, cover it an keep refrigerated for at least 12hour;
    • – a couple of hours before you want to bake, take the dough out of the fridge and store it for around 2 hours in a cupboard, away from flow of air (i.e. in the oven);
    • – after 2 hours, split the dough in 2 balls and lay them on 2 rounded trays;
    • – brush the top with extra virgin olive oil and spread marine salt and rosemary needles;
    • – bake at 200 degrees for 20/25 minutes;

     

Notes

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