Focaccia
Ligurian olive oil flatbread, dimpled and topped with rosemary and salt. This recipe was created by AI, some information may not be accurate.
- Servings
- 8
- Difficulty
- Medium
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Ingredients
- 500 g 00 flour
- 380 ml water
- 7 g fresh yeast
- 80 ml extra virgin olive oil
- 10 g salt
- 2 tbsp rosemary
- 1 tsp flaky sea salt
Steps
- Dissolve yeast in water, then mix with flour, salt and half the oil to a wet dough.
- Bulk ferment 90 minutes, folding the dough gently every 30 minutes.
- Press the dough into an oiled tray and rest 45 minutes.
- Dimple the surface with your fingertips and drench with the remaining olive oil.
- Scatter rosemary and flaky salt and bake at 220°C for 20 minutes until golden.
- Serve warm, cut into squares.
Diet tags are added by the recipe's author.