Foccacia with olive oil and rosemary
Sides
3867
- Servings 4
- Preparation 25 minutes
- Cooking time 20 minutes
- Calories 0
- Difficulty easy
Ingredients
- 30ml (2 tbsp.) Arom olive oil
- 15ml (1 tbsp.) chopped garlic
- 15ml (1 tbsp) chopped fresh rosemary
- 80ml (1/3 cup) grated Parmesan cheese
- 2.5ml (1/2 tsp) fleur de sel
- (For the paste)
- 10ml (2 teaspoons) sugar
- 1 bag of 8g traditional active yeast
- 60ml (1/4 cup) Arom olive oil
- 10ml (2 teaspoons) salt
- 1.375 liters (5 1/2 cups) all-purpose flour
Preparation
- In a large bowl, combine 500 mL (2 cups) warm water with sugar and yeast. Let stand for 5 minutes.
- Add oil and salt. Stir.
- Gradually stir in flour until dough forms a ball. If dough is too sticky, add a little flour.
- On a floured surface, knead the dough ball for 4 to 5 minutes.
- Place the dough in a lightly oiled bowl. Cover with a cloth and let rest for 1 to 2 hours near a heat source, until the dough has doubled in size.
- Deflate the dough by pushing a fist into it. Wrap the dough ball in plastic wrap and place in an airtight bag. Place the bag in the refrigerator.
- Preheat oven to 220ºC (475ºF).
- On a baking sheet lined with parchment paper, stretch the dough into a rectangle of about 30cm x 45cm. Cover with a cloth and let rest for 1 hour.
- Using your fingertips, make small cavities in the dough. Brush with olive oil.
- Garnish with garlic, rosemary, parmesan and fleur de sel.
- Bake for 20 to 25 minutes, until golden brown.
