John Myers
Bread: Focaccia with Rosemary
The perfect bread: focaccia with rosemary recipe with a picture and simple step-by-step instructions.
Herbs:
- 5 g Dry yeast
- 1 Tl Salt
- 0,5 Tl Sugar
- 50 ml Mediterranean olive oil
- 200 ml Lukewarm water
- 2 Toes Garlic, very finely chopped
- Rosemary, olive herbs, sage, herbs de Provence
- About 1 1/2 tablespoons in total
- Put the flour in a bowl, distribute the yeast on the flour and pour the sugar over it, fill up with the warm liquid, add oil, please add salt to the edge. Let stand for about 5 minutes. Then knead with the machine for about 7 minutes.
- In the meantime, cut the herbs into small pieces, stop the food processor and add the herbs to the dough and knead again briefly at the highest level.
- Set the oven to 40 degrees and let the dough rise for a long time. About 1 hour.
- Then put the dough in a mold or shape a flat loaf and prick the dough with your fingers and pour a little oil over it and let it rise again.
- Then bake the dough at 200 degrees for about 30 minutes. I always put water in a drip pan that I put on the bottom of the oven. I’ve already taken hot and cold water. I am satisfied with my baking results with both variants.
- An ideal side dish for grilling.
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