Focaccia with Rosemary
· 3 cups 0 Flour (in the USA this would be Bread
flour), divided
· 1 cup Warm water
· ¼ cup Olive oil
· 1 tablespoon Sugar
· 1 tablespoon Fine salt
· ½ tablespoon Rock salt
· 1 cube Fresh yeast (or 1 Satchel of dry yeast)
· Rosemary, to taste
· Oregano, to taste
· Pepper, to taste
1. 1. Preheat the oven to 180˚C/350˚F.
2. 2. In a big bowl, dissolve the fresh yeast with the
sugar. Simply by moving it around with a fork and mixing a bit, the fresh
yeast will turn to liquid. If you're using dry yeast, it will dissolve in
the water... 3. Combine the warm water.
3. 4. Sift 1½ cups of flour into the bowl. Mix the
water into the flour with a strong wooden spoon. Add the salt and mix with the
spoon for about 1-2 minutes.
4.
Add the other 1½ cups of flour and kneed the
focaccia dough for about 3 minutes, mixing very well.
5. Add the dough into
the bowl and add olive oil. Using your hands, squeeze the olive oil into
the dough for about a minute. Simply mixing with your hands, do this for
about one minute...there will be extra oil a the bottom of the bowl (this will
be poured on top of the dough later).
5.
6. Make a ball with the dough, and put the dough in
a pan with a sheet of baking paper. Press the dough into the pan with
your hands. Then make dimples in the dough with your fingers. Add
the rest of the olive oil on the top of dough, the oil will pool and fill the
small holes. Sprinkle the dough with the rock salt, the rosemary, the
oregano, and the pepper.
6.
7. Let the focaccia rise for approximately two
hours.
7.
Bake at 350F/180C for about 30 minutes or until
golden brown.
