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Focaccia With Rosemary And Sea Salt

Focaccia With Rosemary And Sea Salt is built on Fresh Yeast, Water, Tblsp Extra Virgin Olive Oil, Sea Salt, and Tblsp Finely Chopped Fresh Rosemary. Serves 1. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 15 g
• 280
• 6
• 2 tsp
• 2
• 500 g

Method (preview)

1. 1

   Add one 7g sachet with the chopped rosemary

2. 2

   Put all liquid in the bowl at once and proceed with the recipe a roasting or baking tin, about 25cm x 35cm 2/ Add 3 tbsp oil and the remaining water.

3. 3

   3/ Add salt, chopped rosemary and half the flour.

4. 4

   4/ Beat into the liquid with your hand.

5. 5

   6/ Knead for 10 mins until smooth and silky (or 5 mins slowly in a mixer with a dough hook).

6. 6

   7/ Leave to rise (doubled in size) at cool to normal temperature in a lightly oiled mixing bowl, covered with a damp tea towel - about 2 hours.

7. 7

   8/ Knock back and shape into a rectangle, then press into the base of the tin. Push into the corners and even out.

8. 8

   9/ Cover and let rise until about doubled (about 45mins).

9. 9

   13/ Sprinkle with sea salt.

10. 10

    14/ **Bake in a pre-heated oven at 220C (425F) Gas 7 for 20-25mins or until golden brown then cool an a wire rack.

11. 11

    I love this with strong cheese!