Usuba
Italian Rosemary Focaccia
Soft and airy bread with characteristic dimples on the surface. Focaccia is made with yeast, generously brushed with olive oil, and decorated with sea salt and rosemary. Perfect as a standalone dish or appetizer to main courses.
- Prep
- 100 min
- Cooking
- 25 min
- Total
- 125 min
- Standard serving
- 128 g
Ingredients
Total 7
Instructions
- 1
Step 1
Mix wheat flour and fine flour. Add 500 ml of warm water, fresh yeast, and salt. Knead the dough for 10–15 minutes until uniform consistency.
- 2
Step 2
Transfer the dough to a bowl and cover with a towel. Leave it in a warm place for 45 minutes until the dough doubles in size.
While the dough is rising, prepare a baking sheet: lightly grease it with vegetable oil. Preheat the oven to 200 °C.
- 3
Step 3
Transfer the dough to a baking sheet. Smooth it out with your palms, pressing lightly to release any air.
Drizzle the dough with olive oil. Press with your fingertips on the surface, creating characteristic dimples — do not pierce the dough all the way through.
Cover with a towel and leave in a warm place for 20–40 minutes until the dough doubles in size.
- 4
Step 4
Put the dough in the oven for 20 minutes until it is covered with a golden crust.
While the focaccia is baking, mix 2 tablespoons of olive oil with 1 tablespoon of water. Whisk with a whisk until white emulsion forms.
Immediately after removing from the oven, brush the focaccia with emulsion.
- 5
Step 5
Sprinkle the bread with coarse sea salt and rosemary sprigs. Serve with olive oil.
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