Rosemary Focaccia
CookGolden, dimpled focaccia with rosemary and flaky salt, crisp outside and airy inside. Most of the time is the dough doing its own thing.
- protein
- 9g
- carbs
- 58g
- fats
- 14g
- calories
- 400kcal
Ingredients
Steps
Mix flour, yeast, salt, and water into a wet dough; rest 15 minutes.
Fold the dough a few times, then rise 1 hour until doubled.
Stretch into an oiled pan and rise another 30 minutes.
Dimple with oiled fingers, scatter rosemary and flaky salt.
Bake at 220°C for 22–25 minutes until deep golden.
