Yeast-free focaccia with rosemary
2 servings
60 minutes
Yeast-free focaccia with rosemary is a true homage to the traditions of Italian cuisine, originating from Liguria. This light, aromatic flatbread made without yeast features a tender texture and rich flavor thanks to fresh rosemary and fragrant olive oil. The simplicity of the ingredients highlights the natural tones of flour and herbs, creating a harmonious combination of a crispy crust and soft center. This focaccia is perfect as a standalone dish or as an accompaniment to light snacks, soups, and salads. It can be served with sun-dried tomatoes, mozzarella, or even a glass of white wine, creating an atmosphere of a cozy Italian evening. It cooks quickly, making it an excellent option for spontaneous culinary experiments.
1
Wash the rosemary, chop it finely or crush it in a mortar, pour in 1.5-2 tablespoons of olive oil, and set aside for a while to infuse.
- Rosemary: 1 bunch
- Extra virgin olive oil: 3 tablespoons
2
Pour water and 1 tablespoon of olive oil into the sifted flour. Knead the dough, wrap it in plastic wrap to avoid drying out, and let it rest for 20-30 minutes.
- Wheat flour: 200 g
- Water: 120 ml
- Extra virgin olive oil: 3 tablespoons
3
Divide the rested dough into two parts and roll out thin flatbreads, sprinkle with coarse salt, make cuts on top, and drizzle with flavored olive oil. You can place thinly sliced mozzarella and sun-dried tomatoes on the base. Bake in a preheated oven at 220°C for 12-15 minutes.
- Sea salt: pinch
- Extra virgin olive oil: 3 tablespoons
