Focaccia with Rock Salt and Rosemary
Baking and Desserts • Italian
Description
Focaccia with Rock Salt and Rosemary
Ingredients
- Wheat Flour 20 oz
- Salt to taste
- Semolina 0 oz
- Water 10 fl oz
- Olive Oil 0 fl oz
- Dry yeast 0 oz
- Olive Oil 4 tablespoons
- Rosemary to taste
- Rock Salt to taste
Step-by-Step Guide
Step 1
Mix the flour with semolina, rub the yeast until it forms fine crumbs. Add salt, olive oil, and water.
Step 2
Place the dough on a surface and knead it. Form a ball and let the dough rest for 1 hour.
Step 3
Place the dough on a greased baking sheet. Drizzle with oil and spread the dough evenly. Cover with a towel and leave in a warm place for 45 minutes.
Step 4
Press the dough with your hands to create dimples and let it rest for another 30 minutes.
Step 5
Preheat the oven to 480°F.
Step 6
Press rosemary leaves into the dough. Sprinkle with rock salt and immediately place in the oven.
Step 7
Reduce the temperature to 430°F and bake for 25 to 30 minutes until lightly golden. Cool on a rack and brush with oil.
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