Focaccia - Rosemary

What The Focaccia! What an incredibly delicious borrelbrood this is. It’s no wonder it’s the absolute favourite of over 60 million Italians. Want to really wow your guests? Do it the Italian way and pimp your focaccia with rosemary, sun-dried tomatoes and a few olives. Mamma mia, what a sensazione!

How do you make it?

• Add 240 ml of water to the mix and knead for at least 10 minutes by hand or with a food processor.

• Shape the dough into a ball, grease with 10 ml of olive oil and place in a bowl covered with a tea towel. Leave to rise for 40 minutes at room temperature.

• Line a baking tray with baking paper and place the dough on it in the desired shape, about 2 cm thick. Brush the dough with the remaining olive oil, dimple it with your fingertips and leave to rise again for 45 minutes at room temperature.

• Preheat the oven to 240°C. Place the tray in the middle of the oven and bake for 20–30 minutes. (Baking times are guidelines and may vary depending on your oven.)

Ingredients
Wheat Flower, baker's salt, yeast powder, emulsifier E491 and rosemary

Add yourself
Water and olive oil

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