Focaccine with oil
These focaccine are so versatile and easy to make. Plus, they're perfect for a quick and easy snack or dinner.
Ingredients
- 30 ml extra virgin olive oil + extra for brushing
- 3 sprigs of fresh rosemary
- 500 g flour + extra for working the dough
- 1 tsp salt
- 330 ml warm water
- 25 g yeast
- a pinch of salt flakes
- olives, rosemary needles for decoration optional
Instructions
- Remove the rosemary needles, chop them with a knife, and put them in a cup, covering them with the extra virgin olive oil. Let it rest like that for a few hours or even a day.
- Mix the flour with the salt in a large bowl.
- Separately, dissolve the yeast in the water, stirring well until it has completely dissolved.
- Pour the liquid into the bowl with the flour and knead by hand for a few minutes (you can also do it with a planetary mixer fitted with a dough hook).
- Add the oil, filtering it and eliminating the rosemary, then continue to knead until you obtain a smooth, homogeneous, and elastic ball of dough. If it's dry or too hard to touch, add a little water, one tablespoon at a time.
- Place the dough in a lightly greased bowl, cover it with a wet cloth and let it rest for a minimum of 2 hours and a maximum of 6 at room temperature.
- When it is time to cook the bread, turn on the oven to 230°C (static). Line a baking tray with a sheet of parchment paper. Deflate the dough onto a lightly floured board or table, kneading it for another minute, then divide it into 16 equal pieces. Shape the dough into small balls, rolling them between your palms, then flatten them slightly and finally place them on the baking tray, keeping some space between them.
- Drizzle them with a bit of extra virgin olive oil, poke holes in the surface using your fingertips, then sprinkle with salt flakes, and top them with olives or rosemary needles if you wish.Place in the oven and cook for about 18 to 20 minutes or until they are puffy and lightly browned.Take them out of the oven, let them cool on a rack first, and enjoy!
Notes
You can even do a double batch, and once baked and cooled, you can freeze them and enjoy them during the week. You can defrost them directly in the toaster or in a pan with the lid on.