Focaccia with rock salt and rosemary
6 servings
230 minutes
Focaccia with stone salt and rosemary is a classic Italian bread that has come to us from the depths of centuries. In ancient Rome, it was considered a simple peasant dish but over time became an integral part of Mediterranean cuisine. Its texture is airy with a crispy crust, and the aroma of fresh rosemary infused with olive oil makes it unforgettable. Stone salt gives the bread a rich flavor, highlighting the natural notes of the dough. Focaccia is perfect as an independent snack or as a base for sandwiches or an addition to cheeses and wine appetizers. It pairs wonderfully with soups, salads, and meat dishes, and a freshly baked piece with a drop of olive oil is true delight for lovers of Italian cuisine.
1
Mix the flour with semolina, rub the yeast until it forms a fine crumb. Add salt, olive oil, and water.
- Wheat flour: 500 g
- Semolina: 20 g
- Fresh yeast: 15 g
- Salt: to taste
- Olive oil: 50 ml
- Water: 320 ml
2
Place the dough on a surface and knead it. Form a ball and let the dough rest for 1 hour.
3
Place the dough on a greased baking sheet. Drizzle with oil and spread the dough evenly. Cover with a towel and let it sit in a warm place for 45 minutes.
- Extra virgin olive oil: 4 tablespoons
4
Knead the dough with your hands to leave dimples and let it rest for another 30 minutes.
5
Preheat the oven to 250 degrees.
6
Press rosemary leaves into the dough. Sprinkle with rock salt and immediately place in the oven.
- Rosemary: to taste
- Rock salt: to taste
7
Reduce the temperature to 220 degrees and bake for 25-30 minutes until lightly golden. Cool on a rack and brush with butter.
- Extra virgin olive oil: 4 tablespoons