About This Recipe
This crispy focaccia will enlighten your day, perfect for aperitif. Ideal with the spread of your choice.
Ingredients
At Oliviers&Co
Summer Olive Oil
Rosemary Olive Oil
Flower Salt from the Ebro Delta
Spread of your choice
At the market
9oz flour
5fl oz water
0.10oz dry baker's yeast
1 rosemary sprig
Directions
In a large bowl, mix flour with 1/2 tsp of salt. Add yeast and 1/3 water. Knead, then add a little more water and 1 tsp of olive oil. Mix again and add the rest of the water while continuing to knead. The dough should be consistent but not smooth.
Cover the bowl with a cloth and leave to rise for 2 hours at room temperature.
Line a rectangular baking sheet with parchment paper, drizzle with olive oil and place the dough on it, without touching it with bare hands.
Leave to rise in the oven for 30 minutes (bubbles should appear).
In a small bowl, pour 4 tbsp of water, 2 tbsp of olive oil and 1 tbsp of rosemary olive oil. Roll the dough towards the edges of the baking sheet (gently and without tearing), forming holes and keeping air bubbles inside.
Pour over the water/oil mixture and leave to rise in the oven for 30 minutes.
Remove the baking sheet from the oven. Preheat the oven to 428°F for 10 minutes.
Sprinkle the rosemary over the dough and bake for 20 minutes, until the crust is golden brown.
Serve as an aperitif, hot or cold, with the spread of your choice.