Rosmary Focaccia
Available
“Ksss Ksss Ksss Ksss” Do you hear? It’s the cicadas that announce summer and especially aperitif time! Prepare your own homemade focaccia with this preparation and customize it with whatever comes to mind: candied tomatoes, feta, olives, ricotta, basil pesto, stracciatella..mamma mia, the list has no limits !
INGREDIENTS TO ADD
35cl of water (350g)
3cl of olive oil (30g)
1 – In a salad bowl, pour the two large sachets and the sachet of yeast.
2 – Add lukewarm water and olive oil. Mix using a wooden spoon until you obtain a homogeneous and sticky dough.
3 – Cover the dough and let it rest for 30 minutes at room temperature (between 22 and 25°C).
4 – Oil your wooden spoon and mix the dough for 3 min: start from the edges of the salad bowl, folding it inwards while rotating your salad bowl.
5 – Cover the dough and let it rest for 30 minutes at room temperature.
6 – Pour the dough onto a baking sheet covered with oiled parchment paper. Pour olive oil on your hands (to prevent it from sticking) then spread the dough into a rectangle of approximately 30 x 40 cm (if it shrinks a little, don't worry, it's normal !)
7 – Optional: let it rest for 30 minutes again for even more softness.
8 – Preheat the oven to 220°C.
9 – Brush the dough with olive oil. Wet your hands and shake them over the dough to add a few drops of water.
10 – Cook for around 20 minutes until it is golden brown!
Origine | France |
Provenance | Normandy |

Marlette

Marlette

Marlette

Marlette

Marlette

Marlette

Marlette