#focaccia #recipe #lucainhiskitchen
Ingredients
450 gr flour
350/400 ml of water
1 sachet of dry yeast (7 gr)
2 teaspoons sugar
1 tbsp salt
2 tbsp extra virgin olive oil
Rosemary
Place the flour, dry yeast and sugar in a large container and mix.
Add the water little by little while continuing to mix.
Add the salt while continuing to mix.
Don’t add all the water, first check if the dough has the right consistency. It must remain soft but not wet.
Add 2 tablespoons of olive oil and mix with your hands for a few minutes.
Sprinkle the surface of the dough with a little flour. Cover the container with cling film. Leave the dough to rest for two hours in a warm place. To keep the dough warm, you can put it in the oven after bringing it to 50 degrees and turn it off.
After two hours, cover the bottom of a baking tray with backing paper. Brush a little oil on the backing paper and pour the dough.
Flatten the dough with your hands pushing to the corner.
Leave the dough to rise in the tray for another half hour.
In the meantime, mix a little water and a little extra virgin olive oil in a glass.
After half an hour, push the surface of the dough with your fingertips and brush with water and oil mix.
Add a little salt flakes and rosemary.
Bake in a 180 degree fan oven (200 degree static) for 25 minutes.