Soft soft whole egg yolk
5 recipes
Focaccia with soft rosemary
ingredients
servings
4
Coarse salt
to taste
Fresh rosemary
1 sprig
Water
300 grams
Fresh brewer's yeast
8 grams
Extra virgin olive oil
10 grams
Iodized salt
12 grams
Wholewheat flour
150 grams
Manitoba flour
350 grams
Bakery products from Italy
Focaccia with soft rosemary
Focaccia with soft rosemary
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
With this recipe you can prepare a rosemary focaccia soft and in a very short time! Its smoothness and lightness will leave you stucco, try to believe it!
preparation
step 1
Knead flour, oil, yeast and 70% water. The dough will have a rather tough consistency.
step 2
Then add the salt and the remaining water to get a very soft dough. You can use a mixer, or, as I did, you can do it by hand.
step 3
It should be kneaded for a long time, about 15 minutes by hand and energetically. Cover with film and rest for 20 minutes at room temperature.
step 4
Pour the dough into a classic pizza pan and oiled focaccia, rest for another 10 minutes.
step 5
Season with an emulsion made with equal water (lukewarm) and extra virgin olive oil, the emulsion should be 3/4 of a glass approximately.
step 6
With gently formed fingers, pushing and pushing forward slightly. Let it stand for about 40-45 minutes in the oven with the light on.
step 7
When it has reached the right leaven (it will have to show many bubbles) seasoned with rosemary and big salt as desired (I have abounded).
step 8
Cook in a preheated oven at 250 degrees for about 15 minutes, keep an eye on cooking as it also depends on the oven, the surface will have to be golden.
