Rosemary & Rock Salt Focaccia
This is one of the recipes that I make all the time. I’ve already mentioned how much I love yeast dough recipes. The focaccia comes out warm and golden, totally addictive. Slice and arrange nicely on a plate and see how quickly it disappears.
Makes 6 small focaccias or 3 large ones
300 grams flour (2 cups + 2 Tbsp)
1/2 Tbsp dry yeast / 1/3 packet of fresh yeast
60 ml canola oil (1/4 cup)
160 ml warm water (2/3 cup)
3/4 Tbsp sugar
1 tsp salt
- 1. Place the flour, yeast, salt and sugar in the bowl of a mixer, add the oil and water and mix until you get a soft smooth dough. Transfer to a greased bowl, cover, and let rise for around 30 minutes.
2. Divide the dough into three parts. Wait 10-15 minutes and stretch each part to a length of 25 cm. Transfer to a baking tray. Make little pits in the dough with your fingers, and let rise for another 10 minutes.
3. Heat the oven to 220°C, brush the focaccia with olive oil and sprinkle with rosemary and rock salt. Bake for 15-20 minutes until golden. When it comes out of the oven, brush once more with olive oil and sprinkle with a bit more rock salt.
Good to know…
You can freeze the focaccias, and also make them without rosemary.