Rosemary Focaccia
Aromatic flatbread with olive oil and sea salt
Ingredienti
- farina400 g
- acqua tiepida280 ml
- lievito secco7 g
- olio d'oliva60 ml
- rosmarino fresco10 g
- sale marino2 cucchiaino
- zucchero1 cucchiaino
Istruzioni
Dissolve the yeast in warm water with 1 tsp of sugar; after 10 minutes, mix with the flour and salt.
Knead the dough, gradually adding olive oil. Let rise for 1 hour.
Stretch it onto a greased baking tray; make dimples with your fingers.
Brush with oil; sprinkle with rosemary and sea salt. Rest for 20 minutes.
Bake at 220 °C for 20–25 minutes until golden brown.
Eat warm as a snack or alongside soup.
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