Focaccia

Name: Focaccia
Prep time: 2 h 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 2 PIECES
Cuisine: Italská kuchyně
Ingredients: 500 g plain flour and flour for dusting the dough; 50 ml extra virgin olive oil; 60 ml olive oil for brushing the dough and greasing the mold; 20 g fresh yeast; 2–3 sprigs of rosemary and 1 teaspoon finely chopped fresh rosemary leaves; 15 g salt

2 PIECES

Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

500 g plain flour and flour for dusting the dough
50 ml extra virgin olive oil
60 ml olive oil for brushing the dough and greasing the mold
20 g fresh yeast
2–3 sprigs of rosemary and 1 teaspoon finely chopped fresh rosemary leaves
15 g salt

INSTRUCTIONS

1
Grease 2 round molds with oil.
2
Carefully dissolve the yeast in 60 ml of lukewarm water, then mix it with 280 ml of lukewarm water. Stir in the extra virgin olive oil.
3
Pour the flour with salt into the bowl of a stand mixer and make a well in the center. Pour the yeast mixture into the well and mix with a dough hook at medium speed for 9 minutes until the dough is smooth and elastic. Add the chopped rosemary and mix for another 1 minute.
4
Dust a work surface with plain flour, turn out the prepared dough onto it, and divide it into 2 equal parts. Form them into 2 balls with your hands, cover them with a clean cloth, and let them rise in a warm place for 1.5 hours until the dough doubles in volume.
5
Knead the risen dough again by hand and roll out 2 flatbreads with a diameter of 25 cm, placing them into the prepared molds. Brush the dough with oil and let it rise in a warm place for 30 minutes.
6
Preheat the oven to 200 °C.
7
Make indentations with your fingers in the flatbreads, about halfway deep into the dough, and let the dough rise again until it doubles in volume.
8
Brush the risen flatbreads with oil again, stick the stripped rosemary leaves into them, and bake in the preheated oven for 25 minutes until golden brown. Remove from the molds and let cool.

Tip

For baking, you will need 2 round molds Ø 25 cm. Sometimes it is necessary to let the dough rise for a longer time than stated in the recipe. It depends on the freshness of the yeast, the quality of the flour, and the temperature and humidity of the air. It is always better to wait a little longer for the dough to rise. Otherwise, the resulting dough would be dense and too heavy after baking.

Roman Vaněk

Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef