Wreath of pizza
Bakery products from Italy
Focaccia with rosemary (with very little yeast)
Focaccia with rosemary (with very little yeast)
ready in
6 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
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
preparation
step 1
In a bowl mix the flour with yeast and sugar. Combine oil, salt and finally water and mix again.
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.
step 3
Put it back in the bowl, cover it with a canvas and let it rise to doubling (about 4 hours).
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.
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.
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.