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Rosemary Focaccia Recipe

   
 

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     Rosemary Focaccia

Category   Desserts - Breads
Sub Category   None

Ingredients
500 g 00 Flour - the type of flour matters, get this flour
300-350 ml water
Salt
1 tablespoon of sugar
Extra Virgin Olive oil
25 grams of yeast for each loaf to be made.
 

Instructions
In a large bowl place flour and a pinch of salt, some water, sugar, oil and yeast. Knead with hands and then let the mass rest, covered with a damp cloth. In about an hour the mass of dough should double and at this point you can proceed. Grease a baking sheet, lay the dough on it and roll up the borders. With fingertips leave impressions on the surface of the raw focaccia. Pour several tablespoons of olive oil over the dough, most holes should be full and a bit pooled around the edges. Add rosemary and let rise for 30 minutes.
Bake at 200 Celsius for 30 minutes.
From Podere di Pomaio. We took a cooking class while in Italy (Tuscany) and this recipe has been test tasted and proven as awesome but easy enough for even me to make.


Originally Submitted
2/6/2021





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