A rosemary focaccia can be one of the easiest and the same time satisfying things you can get from your oven. Follow this step-by-step guide and you can't be wrong.
Prep Time10 minutesmins
Cook Time25 minutesmins
Leavening3 hourshrs30 minutesmins
Total Time4 hourshrs5 minutesmins
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Keyword: cheap, easy, fragrant, tasty
Servings: 4people
Calories: 300kcal
Author: Roberto
Cost: 0.5$
Equipment
Large bowl
spoon
baking tray
Ingredients
450gr00 flouralso general purpose will work just fine
350 mlwater
2grdried beer yeast
2spoonextra virgin olive oil
1spoonextra virgin oilve oilfor the topping
1spoonwaterfor the topping
qssaltfor the topping
1sprig of rosemary
Instructions
Put the flour into the bowl, then add the dried beer yeast.
Slowly pour the water, while mixing with a spoon. Not sure you have my amazing sous chef, sorry for that ;)
Add two spoons of EVO oil and mix.
Work the dough with the hands, or with the spoon, if (like my sous chef) you prefer not to get dirty ;)
Leave the resulting dough rest for 3 hours, in the same bowl, covered with a plastic film.
Cover the baking tray with a piece of baking paper. Grease it with a little bit of EVO oil. Gently place the dough on it and shape it. Let it rest for 30 minutes.
Turn on the oven, at 180 °C. Then use your fingertips to create some dimples on the focaccia surface.
Mix one spoon of EVO oil and one spoon of water, then spray the surface with this mixture. Eventually, top with salt and rosemary.
Ready for the oven, 180 °C (static) for about 25 minutes.
The final result should a wonderfully smelling, crunchy focaccia like this :) Enjoy!