Focaccia - thin bread made from wheat flour, is considered the predecessor of pizza or its earlier form. Bread is prepared very quickly and is so tasty that you can eat it without anything else, just like a pie.
The basis of the classic focaccia is flour, olive oil, salt and water. Of course, the imagination of cooks cannot be kept, therefore, over time, they began to cook thin bread with various additives: dried tomatoes, olives, garlic, capers ... We suggest cooking a traditional version with rosemary and sea salt: an inimitable aroma is guaranteed!
- Wheat flour 500 g
- Salt 2 tsp.
- Dry yeast 7 g
- Olive oil 80 ml
- Water 250 ml
- Rosemary to taste
Mix sifted flour with dry yeast and salt, pour in olive oil, then warm water. Knead a uniform elastic dough, when you press it with your finger, it should spring.
Roll out the dough into a medium layer. Lubricate the surface with olive oil, cover with a film so that it does not become chapped and leave it warm for 30 minutes.
When the dough rises, make the indentations with your finger and stick rosemary sprigs into them. Sprinkle coarse sea salt on the focaccia surface. Bake at 200 degrees for 25 minutes. When the bread is ready, lubricate its surface again with olive oil.
Do you know what is the greatest charm of focacci? This is what its accepted to eat hot. Agree, compared to freshly baked homemade bread can only be roasted meat steak ... Yummy.