Italian cuisine is very popular, and I caught a very delicious recipe - focacci of traditional yeast bread with different fillings. Some are inclined to think that it is focaccia that is the ancestor of pizza, with the difference that only in focaccia the emphasis is on the bread crust and not on the filling.
Traditionally, focaccia in different parts of Italy bake focaccia on local recipes. Focaccia can differ in shape and thickness. The filling can also be laid over the dough or baked inside.
In today's article, I would like to share a recipe for focaccia with rosemary. This is a fairly simple focaccia, but thanks to the use of rosemary it acquires a really very bright taste and aroma.
Recipe
Ingredients:
Flour - 500 g
Salt - 2 tsp.
Yeast - 7 g
Olive oil - 80 ml
Warm water - 250 ml
Rosemary - 30 g
Preparation:
Mix in a bowl of flour, salt, yeast, olive oil and warm water. Stir well and knead the dough. The mixing time will take about 10 minutes. It is necessary to achieve that the dough becomes elastic. Then take a baking dish, sprinkle it with flour and roll the finished dough into a small rectangular layer. Cover with a kitchen towel and put in heat for 30 minutes for the dough to rise and become lush. When the dough rises, make a small dimple with your finger and put rosemary twigs in there for more flavor and aroma. Then put in the oven for 20-25 minutes at a temperature of 200 degrees.
Before serving, focaccia should be greased generously with olive oil and dough with fingers, forming grooves in which this oil accumulates.
I hope you will like this recipe for focaccia with rosemary and you will try to cook it at home!
Bon Appetit!
