Garlic and rosemary focaccia
- 4 years ago
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Please share this recipe if you like it!
Today I am going to teach you how to prepare a garlic and rosemary focaccia, a Italian bread that usually has a square or rectangular shape.
The focaccia can be consumed once it's cold or it can be gratinated in the oven for a few minutes just before serving it so that it's crispy.
I have made this recipe using a cake pan of 20x30 cm. (8x12 inches) and I recommend you to cover the mould where the focaccia will be baked with baking paper so that it doesn't get stuck and thus avoid any unpleasant surprises.
If you have made this recipe and you want to send me a photo, I'll be happy to keep it, you just have to send it by email to: discoverhowicook@gmail.com
I will upload a video showing these photos to everyone so they can see how well my followers cook!
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To prepare this garlic and rosemary focaccia you'll need:
- 500 gr. (17,63 oz.) of flour
- 250 ml. (8,45 fl. oz.) of warm water
- 25 gr. (0,88 oz.) of baker's yeast
- 8 gr. (0,28 oz.) of rosemary
- 6 tablespoons of olive oil
- 2 garlic cloves
- Coarse salt
To prepare this garlic and rosemary focaccia you must follow the next steps:
- Dilute the baker's yeast in warm water.
- Knead the flour with the baker's yeast dissolved in water and olive oil until you get a homogeneous dough.
- Make a ball with the dough and let it ferment covered with a cloth for 1 hour.
- Peel and chop the garlic cloves.
- Sprinkle the dough with the chopped garlic and half of the rosemary and knead until the ingredients are completely mixed.
- Give a rectangular shape to the dough.
- Sprinkle the dough with the rest of the rosemary, a little coarse salt and add a little dash of olive oil.
- Cover the dough with a cloth and leave to ferment 20 minutes.
- Heat at 180ºC (356ºF) for 18 minutes.
Please share this recipe if you like it!
Today I am going to teach you how to prepare a garlic and rosemary focaccia, a Italian bread that usually has a square or rectangular shape.
The focaccia can be consumed once it's cold or it can be gratinated in the oven for a few minutes just before serving it so that it's crispy.
I have made this recipe using a cake pan of 20x30 cm. (8x12 inches) and I recommend you to cover the mould where the focaccia will be baked with baking paper so that it doesn't get stuck and thus avoid any unpleasant surprises.
If you have made this recipe and you want to send me a photo, I'll be happy to keep it, you just have to send it by email to: discoverhowicook@gmail.com
I will upload a video showing these photos to everyone so they can see how well my followers cook!
Check my blog!
https://discoverhowicook.blogspot.com/
Follow me on social networks!
Facebook: https://www.facebook.com/discoverhowicook/
Twitter: https://twitter.com/DiscoverHowCook
Instagram: https://www.instagram.com/discoverhowicook/
Pinterest: https://www.pinterest.es/discoverhowicook/
To prepare this garlic and rosemary focaccia you'll need:
- 500 gr. (17,63 oz.) of flour
- 250 ml. (8,45 fl. oz.) of warm water
- 25 gr. (0,88 oz.) of baker's yeast
- 8 gr. (0,28 oz.) of rosemary
- 6 tablespoons of olive oil
- 2 garlic cloves
- Coarse salt
To prepare this garlic and rosemary focaccia you must follow the next steps:
- Dilute the baker's yeast in warm water.
- Knead the flour with the baker's yeast dissolved in water and olive oil until you get a homogeneous dough.
- Make a ball with the dough and let it ferment covered with a cloth for 1 hour.
- Peel and chop the garlic cloves.
- Sprinkle the dough with the chopped garlic and half of the rosemary and knead until the ingredients are completely mixed.
- Give a rectangular shape to the dough.
- Sprinkle the dough with the rest of the rosemary, a little coarse salt and add a little dash of olive oil.
- Cover the dough with a cloth and leave to ferment 20 minutes.
- Heat at 180ºC (356ºF) for 18 minutes.