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Try SavoraFocaccia Genovese with Rosemary and Sea Salt
A classic Italian flatbread, perfect as a snack, side, or light meal. This focaccia is infused with olive oil and topped with fragrant rosemary and flaky sea salt.
Ingredients
- All-purpose flour500 g
- Active dry yeast7 g
- Warm water350 ml
- Extra virgin olive oil100 ml
- Sea salt2 tsp
- Fresh rosemary2 tbsp
- Salt1 tsp
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Learn MoreMethod
In a large bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until foamy.
Add the flour and salt to the yeast mixture. Mix until a shaggy dough forms.
Gradually add 60ml of olive oil to the dough while mixing. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Preheat oven to 450°F (232°C). Grease a 9x13 inch baking sheet with olive oil.
Gently deflate the dough and transfer it to the prepared baking sheet. Use your fingertips to press the dough evenly into the pan.
Drizzle the remaining 40ml of olive oil over the dough. Sprinkle with chopped rosemary and sea salt.
Use your fingertips to create dimples all over the surface of the dough.
Bake for 20-25 minutes, or until golden brown and cooked through.
Let the focaccia cool slightly before slicing and serving.
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