Crispy Rosemary Focaccia
A twist on the traditional Italian flatbread, this focaccia is crispier and needs less time to prove.
Print
Pin
Save
Servings: 8
Calories: 209kcal
Ingredients
- 325 g (2 ½ cups) strong white flour
- 1 teaspoon yeast
- 1 ½ teaspoon sea salt
- 4 tablespoon extra virgin olive oil
- 4 sprigs rosemary, or 1 tablespoon dried rosemary
- 180 ml (¾ cup) water
Instructions
- Put the flour and the yeast in a bowl together with the yeast and mix them together. Add 2 tablespoon olive oil and 1 ½ teaspoon sea salt.325 g strong white flour1 teaspoon yeast1 ½ tsp sea salt4 tbsp extra virgin olive oil
- Start adding water gradually and mix it slowly until you get a sticky dough. Don’t worry if it looks too sticky, it’s supposed to be like that.180 ml water
- Take the dough to a lightly oiled surface and knead it for 5-6 minutes until it’s elastic. Place it into a lightly oiled bowl, cover it with a tea towel, and leave it in a warm place for an hour to prove.
- Preheat the oven at 220C/395F. Get the dough out from the bowl and onto an oiled baking sheet. Form a rectangle of about 30 x 20cm (13 x 9 in) and make dimples on top of it with your fingers.
- Drizzle 2 tablespoon olive oil on top, and add the rosemary and some extra sea salt flakes.4 sprigs rosemary
- Bake for 25 minutes on the middle rack of the oven or until golden brown.
Nutrition
Serving: 1Servings | Calories: 209kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 438mg | Fiber: 1g
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Love my recipes?Follow me on Pinterest!!