Focaccia with Parmesan
6 servings
40 minutes
Recipe from Gordon Ramsay.
1
Add yeast, 1 tablespoon of salt, water, and olive oil to the sifted flour. Knead everything. Cover and let the dough rest for an hour.
- Wheat flour: 370 g
- Dry yeast: 10 g
- Sea salt: 5 g
- Water: 200 ml
- Olive oil: 30 ml
2
After an hour, grease the parchment with oil and place the dough on it, previously shaping it. Cover with plastic wrap and leave for about 30 minutes.
- Olive oil: 30 ml
3
Grate the cheese and separate the rosemary leaves from the stem.
- Parmesan (Parmigiano Reggiano): 50 g
- Rosemary: 1 sprig
4
After half an hour, remove the film from the dough. Press small indentations into the dough with your fingers for texture. Sprinkle cheese and rosemary on top. Add a bit of coarse sea salt.
- Parmesan (Parmigiano Reggiano): 50 g
- Rosemary: 1 sprig
- Sea salt: 5 g
5
Grease the edges of the focaccia for better baking. Place in the oven: without convection — for 25 minutes at 200 degrees, with convection — at 180 degrees.
6
Serve with olive oil.
- Olive oil: 30 ml
