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Focaccia with rosemary (with very little yeast)

ingredients

servings

4

Type 0 wheat flour

500 oz

Water

350 fl oz

Dry brewer's yeast

3 oz

Extra virgin olive oil

7 spoons

Iodized salt

15 oz

White sugar

1 teaspoon

Fresh rosemary

1 sprig

Bakery products from Italy

Focaccia with rosemary (with very little yeast)

Focaccia with rosemary (with very little yeast)

vegan with gluten with good fats

ready in

6 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Focaccia with rosemary (with very little yeast)

Soft, fragrant and light, this rosemary focaccia is perfect to taste alone or stuffed, instead of bread. And the fact of holding very little yeast and making it rise for a long time makes it softer and even better. Absolutely to try

Focaccia with rosemary (with very little yeast) step 1

step 1

In a bowl mix the flour with yeast and sugar. Combine oil, salt and finally water and mix again.

Focaccia with rosemary (with very little yeast) step 2

step 2

Transfer the dough onto a slightly flamed floor and work with your hands for 10-15 min (adding very little flour if necessary) until you get a dough.

Focaccia with rosemary (with very little yeast) step 3

step 3

Put it back in the bowl, cover it with a canvas and let it rise to doubling (about 4 hours).

Focaccia with rosemary (with very little yeast) step 4

step 4

Once thawed, transfer the dough into the baking tray with a greased oil, widen it with your hands and let it rise for another hour in the oven.

Focaccia with rosemary (with very little yeast) step 5

step 5

After this time, with your fingers create dimples in the focaccia and season with the emulsion of water and oil, distributing it well across the surface.

Focaccia with rosemary (with very little yeast) step 6

step 6

Also add the rosemary needles and let the flake rest for another half an hour before baking it at 180 ° for about 25 minutes.

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