Focaccia with Rosemary
Bread, pizza and focaccia
About 45 min.
A simple but delicious recipe for focaccia with rosemary.
INGREDIENTS FOR 2 TRAYS OF 30 cm OF DIAMETER
1 pack of Mix for Focaccia Molino Chiavazza
250 ml warm water
8 tablespoons of olive oil
8 spoons of white wine
10 gr. of rosemary
a sachet of instant beer yeast (present in the mix box)
70 g. water
70 g. olive oil
Pour into a bowl or a planetary mixer the contents of the bag of Mix for Focaccia. Add the yeast, 8 tablespoons of olive oil, 8 tablespoons of white wine, chopped rosemary and gradually knead by adding warm water, until you get a soft and homogeneous dough.
Then cover the dough with a cloth and let it stand for about an hour in a warm place (25-30 ° C).
Deflate the dough, divide it into two equal parts and spread it in a well-oiled baking pans, leaving it about 1 centimeter thick.
Let rise another 30 minutes. With your fingertips press the dough to create the characteristic dimples. Season with an emulsion of 70 g of water, 70 mg. of olive oil and sprinkle with coarse salt.
Cook the focaccia at 220 ° C for about 20 minutes, until golden.