Focaccia al rosmarino - Valle del Crati

Looking for a quick and easy recipe for making focaccia? Well, you're in the right place!

With this recipe you can prepare a soft and tasty focaccia in no time, good to eat on its own or stuffed to taste with cold meats, cheeses, pickles and vegetables.

Follow the procedure well and you will get a well-risen focaccia full of bubbles. 

Ingredients for a 30x40 baking tin

- 500 g 0 flour

- 350 g water

- 4 g brewer's yeast

- 12 g salt

- 25 g evo oil

For seasoning

- evo oil

- coarse salt

- rosemary 


In a bowl pour the flour, crumbled yeast and 330 g water and start kneading; when the flour is absorbed, add the salt and the remaining 20 g water and continue kneading for about ten minutes.

Now you can also add the oil and continue to knead until the dough is smooth and homogeneous. Cover with a cloth and leave to rest for half an hour.

After this time, take the dough and, without removing it from the bowl, lift it up by folding it over on itself and repeat the operation at least 4 times. This serves to give the dough strength and make it more workable.

Now let the dough rest in the bowl, well covered, for at least 4 hours (it should double in volume) at room temperature.

After this time, take the baking tray and grease it well with oil; take the dough and start rolling it out to the edges (if it should "stretch", wait 10 minutes before starting to roll it out again). Let it rise for about 30/40 minutes.

Now you can season with a nice round of evo oil, coarse salt and rosemary needles.

Bake in a static oven at 250° for about 25 minutes.

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