A classic recipe for homemade rosemary focaccia, using two top Ruggeri ingredients: arifa organic flour , the blend of organic flours perfect for every sweet and savoury recipe, and Ruggeri Dried Mother Yeast , the dry mother yeast that replaces brewer's yeast and gives unique flavours to dough .
Ingredients
- 500 g of Arifa Ruggeri Organic Flour
- 300 g water
- 20 g extra virgin olive oil
- 20 g Dried Sourdough with Ruggeri Yeast
- 10 g salt
- rosemary to taste
Rosemary focaccia recipe
First, mix the flour with the yeast. Gradually add the water and oil, continuing to knead. Finally, add the salt and continue to knead for another 5 minutes. You should obtain a soft and homogeneous mixture.
Leave to rise for 2 hours at room temperature.
After this time, transfer the dough onto the work surface and make a 4-fold (right side towards the left and then fold the other two flaps). Transfer the dough onto an oiled baking sheet and let it rise for 30 minutes.
After this time, spread it with your hands until it covers the entire pan and let it rise for another hour. Next, prepare the brine (100 g extra virgin olive oil, 50 g water, 20 g salt), pour it on the focaccia and make the classic holes with your fingers.
Let it rise for another 30 minutes, sprinkle with rosemary needles and bake at 250 degrees for about 30 minutes. Once the focaccia is ready, brush it with the remaining brine and cut it into slices to enjoy it while it's still hot!
Recipe by Easy Chef It.
