Focaccia with sea salt and rosemary
Focaccia is very easy to make, and you get a lot of it, so homebread lovers often bake it. Since it's an Italian bread that's been baked for centuries, there are tons of recipes for focaccia. Without claiming authenticity, I offer a recipe for focaccia from Richard Bertinet.
Ingredients:
wheat flour dough with olive oil - 1 serving
olive oil - 4 tbsp. plus a little more for greasing
fresh rosemary - a few sprigs
sea salt - a small handful
Preparation:
Prepare the dough as per the link.
Then place the prepared dough on an oiled baking tray and spray it lightly with olive oil, then spread the dough on the tray by kneading it with your fingertips - so that it gradually spreads from the center to the edges. But be careful not to stretch the dough. Cover the tray with a towel and leave to rise for 45 minutes in a warm place, away from drafts.
Knead the dough with your fingers again - you should see dimples in it - and leave it for 30 minutes.
Trim the rosemary pieces from the sprigs and press evenly into the dough. Sprinkle with sea salt."
Add a sprinkle of sea salt.
Immediately place in a preheated 250 degree oven. Reduce the temperature to 220 degrees and bake for 25-30 minutes - until light golden.
Remove the finished focaccia from the oven and cool on a rack. While the focaccia is still hot, drizzle with olive oil.
Focaccia is perfect with light salads, fish, etc.
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Enjoy!"
