Focaccia
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25 rates
Preparation : 15 min
Cooking : 15 min
Total time : 1 h 5 Rest : 35 min
Equipment
Baking paper
1 loaf
1 sachet baker's dry yeast (5 g)
270 g of plain flour
8 ml of olive oil
0.5 tsp of salt
20 ml of olive oil
0.5 tsp of salt
2 tbsp of rosemary
Associated products
RECIPE STEPS
1
Add 150ml water and the yeast into the metal bowl and run the programme.
- 1 sachet baker's dry yeast (5 g)
Expert
02:30 / 3 / 37°C
2
Add the rest of the ingredients, in the order that they are listed, into the metal bowl. Run the programme.
- 270 g of plain flour
- 8 ml of olive oil
- 0.5 tsp of salt
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute. If needed, scrape down the wall of the bowl and press Auto to finish the programme.
4
Form the dough into a ball and place into a deep dish. Cover with a damp cloth and leave to rest for 15 minutes near a heat source and away from draughts.
5
Preheat your oven to 180°C.
Gently roll out the dough using a rolling pin, on a floured sheet of baking paper, to a thickness of 1.5 cm. Place the rolled out dough with the baking paper onto a baking tray and leave to rest for 20 minutes.
6
Use your fingertips to create indents over the surface of the dough and then drizzle over the oil emulsion.
Bake for 20 to 25 minutes, keeping a close eye on the focaccia as it bakes.
- 20 ml of olive oil
- 2 tbsp of rosemary
- 0.5 tsp of salt
© Ouragan 2019 © Magimix 2019
