Rosemary Focaccia
Fluffy Italian flatbread with olive oil, sea salt, and rosemary.
Ingredients
- Flour400 g
- Warm water280 ml
- Dry yeast7 g
- Olive oil60 ml
- Fresh rosemary10 g
- Morska sil2 tsp
Instructions
Dissolve the yeast in warm water with 1 tsp sugar. After 10 minutes, mix it with the flour and salt.
Knead the dough, gradually adding olive oil, then let it rise for 1 hour.
Stretch the dough onto an oiled baking tray and make dimples with your fingers.
Brush with oil, sprinkle with rosemary and sea salt, and let it rest for 20 minutes.
Bake at 220°C for 20-25 minutes until golden.
Serve warm as a snack or alongside soup.
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