Classic Focaccia with Rosemary

Name: Classic Focaccia with Rosemary
Prep time: 2 h 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 2 pieces
Cuisine: Italienische Küche
Ingredients: 500 g plain wheat flour (Type 700); 110 ml olive oil (of which 50 ml extra virgin for the dough); 20 g fresh yeast; 2–3 sprigs fresh rosemary; 15 g table salt

175 min

Under an hour

Gurkerl Küche

Ingredients

Price per portion:€ 2.27

Ingredients

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Plain wheat flour 500 g Weizenmehl glatt (Type 700)

Extra virgin olive oil 110 ml Olivenöl (davon 50 ml extra nativ für den Teig)

Fresh bread 20 g frische Germ

Fresh rosemary 2–3 Zweige frischer Rosmarin

Fine salt 15 g Speisesalz

Preparation method

Generously grease two round baking pans (Ø 25 cm) with olive oil.

Dissolve the fresh yeast in 60 ml lukewarm water, then mix with another 280 ml lukewarm water. Stir in 50 ml of the extra virgin olive oil.

Place wheat flour and salt in the bowl of a food processor and form a well in the center. Pour in the yeast mixture and knead with the dough hook on medium speed for about 9 minutes until the dough is smooth and elastic. Add finely chopped rosemary needles (approx. 1 tsp) and knead for another minute.

Chef's tip

For the best result, use two round pans with a diameter of 25 cm. The rising time can vary depending on room temperature and the freshness of the yeast – be patient, a well-risen dough ensures perfect fluffiness!