Focaccia with soft rosemary
by
12 recipes
Soft soft whole egg yolk
ingredients
servings
4
Fresh rosemary
1 sprig
Extra virgin olive oil
4 spoons
Coarse salt
2 pinches
Honey
1 teaspoon
Dry brewer's yeast
4 grams
Water
280 grams
Iodized salt
10 grams
Manitoba flour
130 grams
Wholewheat flour
130 grams
Bakery products from Italy
Soft soft whole egg yolk
Soft soft whole egg yolk
ready in
4 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This focaccia is doughy, super comfy and fast!
preparation
step 1
Take a large bowl and combine the two flours, the dry yeast yeast and the salt. If you are using fresh yeast, melt it in lukewarm water (180gr).
step 2
Dissolve the spoonful of honey in the water and add it to the flour. Also pour two tablespoons of olive oil and mix quickly with a fork.
step 3
The dough is ready when the liquids are completely absorbed. Cover the bowl with a canvas and let it rise in a place without air currents (for example, in the oven) for about 3 hours.
step 4
At the end of three hours the dough will be doubled. Pick up a baking dish and pour over the dough, then place it with the sliced pops.
step 5
Put the baking pan in the oven, preheated to 50 °, and let it rise for one hour. At this point your focaccia will be beautiful swollen.
step 6
With the fingers, make the classic holes of the flask, then emulsify half a glass of water with two tablespoons of olive oil and sprinkle the surface of the flask.
step 7
Finally, take some pinhole salt and sprinkle the surface. Cook at 200 °, with a static oven, for about 20-25 minutes.
step 8
The focaccia will be ready when it will be well golden and you will feel a great scent
