John Myers
Leo’s Focaccia
The perfect leo’s focaccia recipe with a picture and simple step-by-step instructions.
- 600 g Flour
- 21 g Yeast fresh
- 350 ml Water
- 50 ml Olive oil
- 10 g Sea-Salt
- 2 Sliced tomatoes
- 50 g Olives without stones
- 10 g Rosemary needles
- 1 Sliced clove of garlic
- Knead the flour, water, yeast, salt and oil into a dough.
- Oil a baking sheet, pour the dough on it, cover with a cloth and let rise. When the dough has risen, spread it on the sheet with the palm of your hand. Let go again.
- Cover with the remaining ingredients and bake for 25 minutes at 220 ° C under the rails. When the focaccia is ready, drizzle with olive oil just before serving and sprinkle with coarse sea salt.
Facebook Comments