Italian cuisine · Dough, Pasta & Rice

Focaccia

Ligurian olive oil bread with rosemary and sea salt.

Ingredients · for 6 servings

• 500 g flour
• Yeast
• 80 ml olive oil
• Rosemary, sea salt
• Cherry tomatoes (optional)

Instructions

1. Knead flour, yeast, salt and lukewarm water into a soft, slightly sticky dough and let rise covered for at least 1 hr.
2. Grease a tray generously with olive oil, put the dough in and spread it flat with oiled hands.
3. Press dense dimples in with your fingers and rest for another 20 min.
4. Brush with an olive oil-water-salt mixture and top as you like with rosemary, sea salt and halved cherry tomatoes.
5. Bake at 220 °C for about 20 min until the focaccia is golden and crispy.
6. Serve lukewarm with a little olive oil.