Focaccia with herb butter and rosemary
8 servings
30 minutes
Focaccia with spicy butter and rosemary is a fragrant Italian flatbread with roots in ancient Rome. The airy dough soaked in olive oil and herbs develops a golden crust and a delicate flavor with hints of rosemary. This baked good pairs perfectly with soups, pâtés, and soft cheeses, and can also serve as a wonderful base for sandwiches. Focaccia is not just bread; it is a true gastronomic delight that fills the home with cozy aromas of Mediterranean cuisine.
1
Sift the flour, add yeast, salt ½ tsp. Mix everything.
- Wheat flour: 500 g
- Dry yeast: 5 g
- Salt: 0.5 teaspoon
2
Make a well in the center, pour in 4 tablespoons of olive oil and gradually add water (at room temperature). Knead the dough on a floured surface. If there's not enough water, add it in small portions. The amount of water can vary from 1 to 1.3 cups. The dough should be elastic.
- Olive oil: 4 tablespoons
- Water: 1 glass
3
Shape a ball from the dough, sprinkle with flour, cover with a towel or plastic wrap, and leave for a couple of hours. The dough will increase by 2-2.5 times. Beware of drafts.
4
Roll out the dough to a thickness of 0.5 cm if you want a thin flatbread, or any thickness you like. A thick rolled flatbread can be used as pita and filled with any filling.
5
Grease the baking form with oil and sprinkle with flour, carefully transfer the rolled dough onto it. Make 'pricks' in the dough with a fork, brush the dough with aromatic olive oil with herbs, sprinkle with rosemary leaves, and finally with coarse salt.
- Olive oil: 4 tablespoons
- Fresh rosemary: 0.5 bunch
- Coarse salt: to taste
- Mixed dried herbs: to taste
6
Bake at a high temperature of 230-240 degrees. Thin dough for 7-9 minutes. Thick dough for about 12-14 minutes.
7
Cool, cut into portion pieces, and serve with soups, pâtés, and soft cheeses.
