Tuscan Flatbread with Rosemary (Focaccia)
Tuscan flatbread with rosemary is a recipe featuring fresh ingredients from the yeast dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 0.5 cube fresh yeast (21 g)
- 500 g flour
- 1 tsp salt
- olive oil
- flour (for the work surface)
- 3 sprigs rosemary
- sea salt (to sprinkle)
Instructions
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1.
Dissolve the yeast in 250 ml lukewarm water. Mix the flour with the salt in a bowl, press a well in the middle, pour in the yeast mixture and 3 tbsp oil, and knead into a smooth dough by hand or with an electric hand mixer. Add more flour or lukewarm water if needed.
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2.
Knead the dough on a floured surface for about 10 minutes, return to the bowl, cover, and let rise in a warm place for 1 hour.
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3.
Preheat the oven to 200°C (400°F) with upper and lower heat.
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4.
Knead the dough again, divide into two halves, roll out into flatbreads, and place on a parchment-lined baking sheet.
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5.
Rinse the rosemary, shake dry, and tear into small tips.
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6.
Insert the rosemary into the flatbreads, sprinkle with sea salt, drizzle with olive oil, and bake in the preheated oven for about 25 minutes. Remove, cool, cut into pieces, and serve.
